blueberry muffin snacking cake

Ever want a blueberry muffin but the effort of making muffins feels like too much effort? Make this cake instead!

Ingredients:

• 4 tbsp of unsalted butter; room temperature

• 1/2 cup of white sugar

• 1/2 cup of brown sugar

• 2 eggs

• 1 tsp of vanilla extract

• pinch of salt

• 1/8 tsp of cinnamon

• 4 tbsp of almond flour

• 1 cup of AP flour

• 1/2 tsp of baking powder

• 4 tbsp of milk (of your choice)

• 2 cups of fresh blueberries

• Sprinkle of turbinado sugar

Preheat your oven to 350F and prep a 9x9 baking pan with some parchment paper. Set the pan aside for later!

In a bowl of a standing mixture with a paddle attachment, cream together the butter and the two types of sugar until light and fluffy. Add in the eggs, vanilla, salt and cinnamon and whisk it together once more until nice and smooth.

Add in the almond flour, AP flour and baking powder and mix well. The batter will be smooth and thick, so add in your milk and loosen it up.

Turn off the mixer and using a spatula, fold in the blueberries.

Pour the batter into the 9x9 pan in an even layer. Sprinkle a bit of the turbinado sugar on top.

Pop it in the oven for about 25-30 minutes or until the edges start to crisp up and your toothpick comes out clean.

Let cool completely before serving.