Happy April, peeps! Spring is officially here (like it’s actually hot here in NYC today), which means baking with berries is going to be happening a lot more frequently in the coming weeks/months and I have the perfect recipe to kick things off: my Blueberry Muffin Snacking Cake.
I know this one’s a puzzle: like is it a muffin or is it a cake? And the answer, honestly, is both. This cake tastes exactly like the most perfect blueberry muffin you’ve ever eaten (since it is based on my go-to recipe for one from Snackable Bakes). It has the softest, most tender crumb, and is studded with copious pockets of yummy blueberries.
The lemon is totally optional here. If you want to go lemon-blueberry, rub the zest into the sugar and add a splash of lemon juice. If you want pure, unadulterated blueberry flavor (my personal preference), just skip those steps entirely.
Either way you end up with a gorgeous, golden, berry-studded cake that bakes up in about 40 minutes. The whole thing comes together with a whisk and a spatula in a single bowl, and the batter is supposed to be a little lumpy, so don’t stress about that. If you’re using frozen blueberries, just rinse them under cold water until the water runs clear, or you’ll end up with a very purple cake (been there, done that). This is a cake you’ll want to eat for breakfast, as an afternoon snack, also after dinner, with a dollop of lightly sweetened whipped cream or ice cream (and I don’t think I’ve ever heard that said about a blueberry muffin? That you could it eat it for dessert with ice cream? Another point, I’m thinking, for team blueberry cake). Anyway, it keeps beautifully on the counter for up to three days, though in my experience it rarely lasts that long.
We just wrapped up Season 4 of She’s My Cherry Pie 🍒 and I have so many feelings about it (all good ones). While we gear up for what’s next, here’s one of my favorite episodes from this season:
Danielle is the founder of The Hungry Gnome bakery and the author of the new NYT Bestselling cookbook The Scone Queen Bakes, and she let me pick her brain about everything SCONES - from cold butter to shaggy dough to why your oven temperature matters more than you think. If scones have ever felt fussy or finicky, this episode will make you feel like you’ve finally cracked the code. (And yes, she does reveal her secret. It’s an egg yolk. You’re welcome.)
And finally, if you’re anywhere near Kingston, New York on May 2nd, I would love to see your face in person! I’ll be at Cookbook Social alongside 12 other authors for an afternoon of signed books, delicious food and drink, and good people. It’s exactly the kind of event I love and I hope you’ll stop by. Grab your tickets here.
Thanks for being here, peeps. I am so excited for spring and all the berries - be they in cakes or muffins - and warm weather that come with it, and I hope this blueberry cake is just the beginning.
👑 Queen of easy peasy bakes
📚 4x cookbook author
🎙️ Host of She’s My Cherry Pie Baking Podcast
Any coconut lovers out there? Because I have a Coconut Loaf Cake with Coconut Glaze headed your way at the end of this month and it is truly something special. It has the most delightfully moist and shaggy crumb, almost like a macaroon, and the coconut flavor really shines. I’ll also be sharing, as I do in each paid letter, more behind the scenes about my latest cookbook project: Cookie Time!.
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