Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: serves 8-10
What is your all-time favorite cake? Mine is this blueberry muffin cake. It is soft, filled with fresh blueberries, and topped with the most amazing crunchy crumble! The best cake to serve for breakfast or brunch, and excellent for every occasion!
Ingredients
Crumb Topping:
3/4 tsp ground cinnamon
1/4 c. plus 2 tbsp butter, room temperature
3/4 c. granulated sugar
1/3 c. plus 3 tablespoons all-purpose flour
Cake:
1 egg
3/4 tsp salt
3/4 c. granulated sugar
3/4 c. milk
1/4 c. butter, room temperature
2 1/2 tsp baking powder
2 c. fresh blueberries
2 c. all-purpose flour
Glaze:
2 tsp milk
1/4 tsp vanilla
1/2 c. powdered sugar
How to make Blueberry Muffin Cake
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using a nonstick spray, grease a 9-inch springform pan and set aside.
Step 2: Place the crumb ingredients in a medium bowl. Mix well using a fork or pastry cutter until incorporated and set aside.
Step 3: Combine the cake ingredients in a large bowl except for the blueberries until the mixture is mostly smooth. Then, fold in the blueberries.
Step 4: Into the prepared pan, spread the cake batter and evenly top with the crumb topping. Place in the preheated oven and bake for about 40 to 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 5: Remove the cake from the oven when done and let the cake cool in the pan for 10 minutes. Using a knife, loosen the edges of the cake and remove the sides of the pan.
Step 6: To make the glaze, whisk the glaze ingredients until smooth. Over the cake, drizzle the glaze. Slice and serve the blueberry muffin cake warm or at room temperature. Enjoy!
Note:
You can store the cake for up to 3 days, airtight.
Nutrition Facts:
Calories: 365, Sugar: 38.9 g, Sodium: 194.7 mg, Fat: 12.4 g, Carbohydrates: 61.3 g, Protein: 4.3 g, Cholesterol: 49.5 mg
Ingredients
- Crumb Topping:
- 3/4 tsp ground cinnamon
- 1/4 c. plus 2 tbsp butter, room temperature
- 3/4 c. granulated sugar
- 1/3 c. plus 3 tablespoons all-purpose flour
- Cake:
- 1 egg
- 3/4 tsp salt
- 3/4 c. granulated sugar
- 3/4 c. milk
- 1/4 c. butter, room temperature
- 2 1/2 tsp baking powder
- 2 c. fresh blueberries
- 2 c. all-purpose flour
- Glaze:
- 2 tsp milk
- 1/4 tsp vanilla
- 1/2 c. powdered sugar
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using a nonstick spray, grease a 9-inch springform pan and set aside.
Step 2: Place the crumb ingredients in a medium bowl. Mix well using a fork or pastry cutter until incorporated and set aside.
Step 3: Combine the cake ingredients in a large bowl except for the blueberries until the mixture is mostly smooth. Then, fold in the blueberries.
Step 4: Into the prepared pan, spread the cake batter and evenly top with the crumb topping. Place in the preheated oven and bake for about 40 to 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 5: Remove the cake from the oven when done and let the cake cool in the pan for 10 minutes. Using a knife, loosen the edges of the cake and remove the sides of the pan.
Step 6: To make the glaze, whisk the glaze ingredients until smooth. Over the cake, drizzle the glaze. Slice and serve the blueberry muffin cake warm or at room temperature. Enjoy!
Notes
You can store the cake for up to 3 days, airtight.
