Here’s a cake I was able to assemble without using my stand mixer. This means it was a quiet cake, that I could make while others were still sleeping in my apartment. No clamoring mixer to worry about.

The “Blueberry Muffin Cake,” from the January/February 2019 issue of Bake From Scratch, let me indulge in some fresh juicy blueberries. And it’s fun to use a tube pan.

A quiet cake, and also meditative. Calmly paced. Melt butter on the stove top. Zest a lemon.

Combine the dry flours, salt, baking powder, and baking soda in one bowl. Whisk the melted butter, maple syrup, eggs, sugars, vanilla, and lemon zest in another.

I baked for a total of 55 minutes, and did indeed cover the cake with foil halfway through it.

The adorable sugars on top of this cake made me smile. It does taste like a muffin! Cakes, muffins, all of it is wonderful.

Next time, I’ll try some silliness. I’ll ask you: What do egg rolls and mac & cheese have in common? Come back to my site next week to see…