Blueberry Muffin Cake

Ingredients:

2 cups flour (the teaspoon of salt has been added in there to save space)
3/4 cup milk
1/2 cup suga
3 teaspoons baking powder, or half a shotglass
1/3 cup oil
1 beaten egg
1 teaspoon grated lemon or orange peel (here, lemon)

Step 1:

Wash your blueberries in a collander under gently running cold water. If you still have stems, pick 'em off. Remember, these are blueberries, so be gentle.

Step 2:

Drain excess water. I recommend you not use a towel like this because blueberries leave stains. Oops.

Step 3:

And of course, the main ingredient: blueberries! The recipe said one cup, but I like my blueberries, so I put DOUBLE that in! (two cups-ish)

Step 4:

Preheat oven to 400 degrees F.

Step 5:

Now THAT'S what I call an industrial-sized can of Crisco!

Step 6:

Lube your pans, no flour needed. I greased two pans because I'm not sure if I can squish all the batter into the little purple one, we'll see. You can use muffin pans if you want, I wanted a muffin loaf this time.

Step 7:

Mix the wet stuff together.

Step 8:

Mix the dry stuff together, sans blueberries.

Step 9:

Add wet to dry.

Step 10:

"Stir just until dry ingredients are moistened." Like this. No more than 10 seconds with an electric mixer. Make sure you scrape the sides and bottom!

Step 11:

Dump in the berries.

Step 12:

Fold the berries gently into the mixture. FOLD THE BERRIES, DO NOT BASH THE HECK OUT OF THEM! (Plus, they'd break and leak into the muffin mix and turn it nasty purple and generally not taste very good.)

Step 13:

"Pour" the mix into the prepared container. You should fill the container(s) no more than half full for best results, otherwise the outside would cook too rapidly and the inside would be mush, as would be the case if I used this too-tall loaf pan. Oh well, more dishes to do.

Step 14:

Into the white pan...

Step 15:

And into the oven!

Step 16:

18 to 22 minutes, always start at the lowest number. You want blueberry muffins, not blueberry bricks, right?

Step 17:

Stab the muffins with a knife. If you got batter on it when it comes out, pop it back in for a couple minutes. You'll probably end up with berry juice on it, so don't worry if that happens, as long as the batter is not on the knife you're good to go.

Put it on something non-flammable, non-meltable to cool.