Blueberry and Pecan Muffin Cake

1 hour

Scroll to the bottom of the Ingredients list to see questions Lindsey has answered on this recipe

This recipe is from Delia's Cakes.

Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!

The Delia Online Cookery School: Watch how to make this recipe, just click on the image to play.

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Freezing muffin cake

Asked by: Seamo

Hi Lindsay, Is it ok to freeze The Blueberry and Pecan Muffin Cake? Regards, Seamo.

Answered by Lindsey: Hello Seamo, Yes, you can freeze that cake either whole or portioned. Best wishes Lindsey

Round cake in square tins!

Asked by: LindyBear

I am frequently asked to bake cakes for occasions where 1 slice will be served per person. A square cake would be easier to cut and serve so how do I amend the recipe for instance from a 20cm round (Blueberry & Pecan muffin cake star of the moment!). Can you change a tart from round to square too? Thank you for making me look good but baking is so easy now! The benefits of retirement. regards Linda

Answered by Lindsey: Hello Linda, A 20cm round cake will fit in an 18cm square tin. or Two times the recipe for a 20cm round cake will fit in a 25 or 25.5cm square tin. Kind regards Lindsey

Blueberry Muffins made with frozen blueberries

Asked by: Haute-Savoyarde

Hello, I have a load of frozen blueberries in the freezer which I need to use up and wonder how to adapt Delia's blueberry and pecan muffin cake to use them: do I defrost thoroughly first and then weigh, weigh and defrost, use as is but reducing liquid? (Also have a packet of frozen depitted prunes - so I am going to do the same with them) Many thanks for your help!

Answered by Lindsey: Hello, I add them whilst they are still frozen. As they are added last and the mixture at that stage, I just add the same weight as they are. Kind regards Lindsey

Method

With muffins it's always a good idea to have everything weighed out and ready before you start.

Begin by sifting the flour, cinnamon, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the milk, sugar, eggs and melted butter. Then return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.) Next take a large metal spoon and fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds). What you must not do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because it’s precisely this that makes the muffins really light. Over-mixing is where people go wrong.

After that quickly fold in the blueberries (again no stirring). Now spoon the mixture into the tin. Sprinkle the extra blueberries over, followed by the demerara sugar and chopped pecans. Place the cake near the centre of the oven and give it 1 hour, until it feels springy in the centre. Let the cake cool in the tin for 30 minutes, then loosen it all round with a palette knife. Place the cake tin on an upturned bowl or similar and gently ease the sides down. Then loosen the base with a palette knife and transfer the cake to a wire rack to finish cooling. Store in an airtight tin.

Dust with a little icing sugar just before serving.