Blueberry Muffin Squares
A blueberry coffee cake with a cinnamon filling running through it.
Servings 8 pieces
Cost 5
Ingredients
Filling:
- ¼ cup graham cracker crumbs
- ¼ cup brown sugar, packed (55 grams)
- ½ teaspoon ground cinnamon
Cake:
- 4 tablespoons butter, softened unsalted (56 grams)
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup sour cream, room temperature (114 grams)
- 1 large egg plus 2 tablespoons lightly beaten egg room temperature
- 1 cup unbleached all purpose flour 4.5 oz or about (128 grams)
- ½ teaspoon baking soda
- 1 cup fresh blueberries plus a teaspoon of flour for tossing them in
- A little powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch baking dish.
- Mix together the crumbs, brown sugar and cinnamon; set aside.
- In a large mixing bowl using an electric mixer, cream the butter and sugar for about a minute. Beat in the salt and vanilla. Reduce speed to low and add sour cream and eggs. Scrape sides of bowl well. Stir in the baking soda, then add the flour and stir (be careful not to overbeat) until blended.
- Spread about half the batter over bottom of pan. Sprinkle crumb mixture even over batter. Carefully spread remaining batter over crumbs. This is tricky, but doable – just drop blobs of batter over the crumbs and use a rubber scraper to gently spread the batter across the crumbs.
- Toss the blueberries in the flour and sprinkle evenly over the top. If you want to skip the flour-tossing, I think you’d be okay. I noticed flour stuck to the blueberries and was visible after baking and didn’t like that.
- Bake for about 45 minutes or until edges are very lightly browned. Let cool completely on a wire rack. Lift foil from pan (if you lined it) and cut into 9 large squares. Dust each piece with a little powdered sugar.
- **The original recipe says you can make these squares with self rising flour. If you do, omit the salt and baking soda.