Easy Blueberry Muffin Cake

Step 1

Preheat the oven to 350°F with a rack in the center.

Step 2

To prepare the pan: Line an 8" or 9" square pan with a parchment sling, then brush generously with some of the melted butter. Sprinkle the pan with 2 tablespoons (24g) Maple Cinnamon French Toast Sugar, tapping so that the sugar evenly coats the bottom and sides of the pan (a little loose sugar is OK).

Step 3

To make the cake: In a large bowl, whisk together the butter, sugar, and vegetable oil until well combined. Whisk in the milk, yogurt, eggs, and vanilla until no lumps remain, then whisk in the baking powder, salt, baking soda, and nutmeg.

Step 4

Add the flour and stir until only a few dry streaks remain (some lumps are OK). Add the blueberries and Jammy Bits, stirring to evenly distribute.

Step 5

Transfer the batter to the prepared pan and spread into an even layer (a small offset spatula is a helpful tool here).

Step 6

Bake for 40 to 45 minutes, until the cake is golden brown and beginning to pull away from the sides of the pan; the internal temperature should be at least 190°F.

Step 7

Remove the cake from the oven and brush the surface with the remaining melted butter. Sprinkle evenly with the remaining 1 tablespoon (12g) Maple Cinnamon French Toast Sugar.

Step 8

Let the cake cool in the pan for about 10 minutes before using the parchment sling to transfer it to a wire rack. While the cake cools, prepare the maple whip.

Step 9

To make the maple whip: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the cream just to stiff peaks, then fold in the maple cream until a few streaks remain.

Step 10

Serve the cake, warm or at room temperature, with the maple whip for dolloping.

Step 11

Storage information: Store the blueberry muffin cake airtight at room temperature for up to 3 days.