Shelley's Blueberry Muffin Cake
One of our favorite moments at the school is when we get a chance to hear your food memories. A single strawberry your grandfather handed you that he picked from his garden, still warm from the sun is such an incredible image of kindness and intergenerational love and learning. A hotdog you shared with your young brother on the boardwalk speaks of sun and summer and youth and sand between toes. Just wonderful stuff.
Shelley has warm memories of baking blueberry muffins with her grandmother, who she called Baba. They would stand side-by-side in the breezy kitchen of their Long Island barn and work together. Except, these were no ordinary muffins. Instead, Baba would pour the batter into an angel food tin and bake it as a cake.
Blueberry season is upon us! Make some of your own memories.
By, Eve Norton (Baba)
Makes about 8 servings
My grandmother (Baba) started the family tradition of making her whole blueberry muffin in a large ring tin, which is the way I like it best. -SW
2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
3/4 teaspoon fine salt
1/2 cup milk
2 large eggs
1 stick unsalted butter, melted
1 teaspoon vanilla
2 cups blueberries
Preheat oven to 350°F and butter a 2- to 2 1/2-quart metal ring mold, a ceramic or glass baking dish, or a 9-inch cake pan.
Sift together flour, sugar, baking powder, and salt in a small bowl. Whisk together the milk, whole eggs, melted butter, and vanilla in a large bowl. Stir in flour mixture just until incorporated, then fold in berries.
Spoon batter into baking dish, spreading evenly.
Bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 minutes, if you can wait that long.
Note: To make individual muffins, bake for 25 to 30 minutes.