Blueberry muffin cake

A fun bake that is made in a rice cooker and delightful with hot coffee or tea

Piece of homemade blueberry cake

This blueberry muffin cake is quick and easy with a moist and tender center bursting with blueberries. Super easy to make in a rice cooker and vegan too! For this recipe we used an 8 cup capacity rice cooker but you can scale the ingredients accordingly to your rice cooker size.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields6 Servings
Prep Time40 minsCook Time25 minsTotal Time1 hr 5 mins

INGREDIENTS
 1 cup (baking) cup flour (gently scooped and levelled)
 1 tsp baking powder
 ½ tsp fine sea salt
 ½ cup granulated sugar
 ¼ cup tasteless oil (like canola)
 1 egg or egg replacer/flax egg
 ¼ cup unsweetened soy, oat or almond milk
 1 cup frozen or fresh blueberries

HOW TO MAKE
1

In a large bowl, mix together the flour, baking powder, salt, and sugar.

2

To the flour mixture, add the oil, the egg, and the plant milk. Mix together, the mixture will be stiff.

3

Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.

4

Grease the rice cooker inner bowl with a little oil and add the muffin batter to the bowl.

5

Press the batter down to cover the bottom of the bowl.

6

Close the lid, select the ’CAKE’ function.

7

Cook for 40 minutes, check to see if it’s cooked with a toothpick (if it comes out clean, it’s ready). If it’s not cooked, cook for a further 10 minutes.

8

Garnish with fresh blueberries.

Ingredients

INGREDIENTS
 1 cup (baking) cup flour (gently scooped and levelled)
 1 tsp baking powder
 ½ tsp fine sea salt
 ½ cup granulated sugar
 ¼ cup tasteless oil (like canola)
 1 egg or egg replacer/flax egg
 ¼ cup unsweetened soy, oat or almond milk
 1 cup frozen or fresh blueberries

Directions

HOW TO MAKE
1

In a large bowl, mix together the flour, baking powder, salt, and sugar.

2

To the flour mixture, add the oil, the egg, and the plant milk. Mix together, the mixture will be stiff.

3

Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.

4

Grease the rice cooker inner bowl with a little oil and add the muffin batter to the bowl.

5

Press the batter down to cover the bottom of the bowl.

6

Close the lid, select the ’CAKE’ function.

7

Cook for 40 minutes, check to see if it’s cooked with a toothpick (if it comes out clean, it’s ready). If it’s not cooked, cook for a further 10 minutes.

8

Garnish with fresh blueberries.

Blueberry muffin cake
Handy-Tip-greedy-panda-blog-icon

Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Add when frozen for the very best results