Muffin Glory Cake
Discover the delightful blend of flavors in this Muffin Glory Cake, a moist and wholesome treat that combines the best of blueberry muffins and carrot cake in one irresistible dessert. Bursting with juicy blueberries, sweet shredded carrots, and optional crunchy walnuts, this cake showcases a harmonious balance of fruity, nutty, and spiced undertones. A touch of cinnamon and nutmeg adds warmth, while a light dusting of powdered sugar provides an elegant finish. Easy to prepare in just under an hour, this cake is perfect for brunch gatherings, afternoon teas, or a cozy snack any time of day. Whether served fresh with coffee or enjoyed as a next-day indulgence, this versatile cake is sure to become your new favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup fresh blueberries
- 1 cup shredded carrots
- 0.5 cup chopped walnuts (optional)
- 2 tablespoons powdered sugar, for dusting
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line it with parchment paper for easier removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until well combined.
In a separate medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the fresh blueberries, shredded carrots, and chopped walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and gently smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a sweet finish.
Slice and serve your Muffin Glory Cake with a cup of coffee or tea. Enjoy!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 44.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
