And this cake is a riff off a breakfast classic. It's Blueberry Muffin Cake. Molly Gilbert, who wrote the new cookbook Sheet Pan Sweets, includes an entire breakfast section in her offering. She stopped by Tonia's Kitchen to talk about how this all comes together. Essentially, it's Blueberry Muffin batter baked in a sheet pan. The great thing about this, beside the taste, is that it makes a lot. When choosing your sheet pan, Molly told Tonia it's important to actually use a sheet pan for these recipes and not a jelly roll pan. A good rule of thumb here is to use a half-sheet, which should be adequate enough for most home chefs. It measures 18x13 and is available at most stores.
Ingredients
- Unsalted butter or nonstick cooking spray
Crumb Topping
- 1⁄2 cup (1 stick) unsalted butter, melted
- 1⁄3 cup granulated sugar
- 1⁄3 cup packed brown sugar
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
Cake
- 2 1⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup (1 1⁄2 sticks) unsalted butter, at room temperature
- 1 1⁄4 cups granulated sugar
- Zest of 1 lemon
- 4 large eggs
- 1 1⁄2 cups sour cream
- 1 tablespoon pure vanilla extract
- 2 cups fresh blueberries, plus more for topping
- Turbinado sugar
Instructions
1. Preheat the oven to 350°F with a rack in the center position. Grease a sheet pan with butter.
2. Make the crumb topping: In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the flour, cinnamon, and salt and stir with a wooden spoon until a thick dough forms.
3. Make the cake: In a medium bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter, granulated sugar, and lemon zest on high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, on medium-high speed until fully incorporated (the mixture may look curdled, but will smooth out as you add the rest of the ingredients). Add half the dry ingredients and mix on low speed to incorporate, then mix in the sour cream and vanilla. Add the remaining dry ingredients and beat on low speed until just a few streaks remain. Fold in the blueberries with a rubber spatula.
5. Pour the batter onto the prepared pan and spread it evenly to the corners with a large offset spatula. Break up the crumb topping into uneven clumps with your fingers and scatter over the batter, all the way to the edges of the pan. Tuck a few blueberries into some crumb-topping crevices, if you’d like, and sprinkle the top with a bit of turbinado sugar. Bake for 15 to 20 minutes, until a tester inserted into the center comes out clean. Set the sheet pan on a wire rack and let the cake cool in the pan for at least 15 minutes.
6. Slice the cake into 20 to 24 squares and serve. The cake will keep, tightly covered, in the refrigerator for up to 4 days.
