Giant Blueberry Muffin Cake

We need to start 2021 off with some major comfort food.  The last year was … shall we say … rough.  Now we’re easing into a new year.  It’s not off to as good of a miraculous or magical start as we really needed but there’s room and time for improvement.

There’s not a lot we can control, but what we eat is fully still in our control.  Unless the grocery store is out of something, in which case I am sorry and maybe Amazon can help.  Not that I speak from experience.  No experience at all.

Back to this comfort food we can control.

Personally there are few foods more comforting than a muffin.  Specifically a blueberry muffin.  I remember going through the Tim Horton’s drive through and getting a blueberry muffin with those perfectly golden brown and ever so slightly crispy edges and that impossibly moist interior studded with blueberries.  It was my favorite after school treat, offering comfort when I often needed it.

I bet if I had one of those muffins today, it wouldn’t live up to my memories.

So I made blueberry muffins.  Kind of.  I turned them into a giant cake with a pecan bottom to make them more adult and sophisticated.  This cake is blueberry muffin in every bite.  It makes the whole house smell like blueberry muffins.  But there are no liners or prying muffins out of a tin.  Just piece upon piece of pure blueberry muffin perfection.

It has all those classic blueberry muffin attributes: golden brown crust, tons of blueberries, super moist interior.  With extra sharability, that pecan crust, and flecks of vanilla, because why not?

This recipe helps us welcome 2021 with comfort food and a moment of peace and joy as we sit down to an old fashioned treat and for just a minute pretend everything is okay and like it was when we were kids.

Giant Blueberry Muffin Cake

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★★★★★

5 from 2 reviews

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 servings 1x

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Ingredients

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3 cups pecans, coarsely chopped

3 heaping cups blueberries

5 cups all-purpose flour

2 cups granulated sugar

1 tablespoon baking powder

1 stick unsalted butter, melted

1 cup milk (I used almond, use what you love)

2 large eggs

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Instructions

Preheat oven to 350 degrees F.  Butter a 9 by 13 inch baking pan.  Sprinkle the pecans on the bottom of the pan.

In a large bowl, stir together flour, sugar, and baking powder.  Stir in the butter, eggs, and milk until a batter forms.  Fold in the blueberries and pour on top of the pecans in the pan.  Bake for 1 hour to 1 hour and 20 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Serve warm or cool completely in the pan.  Cake may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Food52