When you’re hybrid of cake and muffins, it’s pretty difficult to go wrong. These blueberry muffin squares prove just that. I made these one night for my family, and half of them disappeared within the first hour they came out of the oven. After the next day, there wasn’t even a crumb left.
Although pretty decadent, this recipe could really be a dessert or breakfast. I had a square with my morning cup of coffee, and it felt like I was eating something from the bakery section at a coffee shop. Needless to say, I started my day on a great note. In the end though, no matter what time of day you eat this, for whatever meal, I promise you and everyone you make it for will enjoy it.
- 6 tablespoons vegan butter, softened
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- Replacer for 1 egg (I used a flax egg)
- 1/2 cup soy milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups of blueberries, washed and dried
- Preheat oven to 350 degrees F. Grease a 7 x 11 baking dish.
- Sift flour, baking powder, and salt together into a medium bowl.
- In a separate bowl, beat vegan butter and 1 cup sugar with an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in flax egg, soy milk, and vanilla.
- Reduce speed to low; gradually add in the flour mixture. Transfer the batter to the greased baking dish. Arrange blueberries in a grid design on top of the batter. Then sprinkle the leftover 2 tablespoons of sugar evenly on the top of the batter with the arranged blueberries.
- Bake the muffin cake for 10 minutes. Then reduce the oven temperature to 325 degrees F. Bake until the cake is golden brown and firm to the touch, about 1 hour.
- Let it cool in the dish on a wire rack. Cut into even squares. They can be stored loosely covered at room temperature for up to 2 days.