Blueberry Muffin Cake
The deliciousness of a blueberry muffin, including the crunchy sweet top, baked into one fluky cake!
Ingredients
Blueberry Cake
- 4 tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 cups all purpose flour
- ¾ cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 2½ tsp baking powder
- 12 oz fresh blueberries
Crumb Topping
- ¾ cup granulated sugar
- ½ cup all purpose flour
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter softened
Glaze
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2½ tbsp milk
Instructions
- Preheat the oven to 375°
- Spray a 9 inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
- In a large mixing bowl, combine butter and sugar until smooth and fluffy.
- Whisk in the flour until combined, then whisk in the remaining ingredients except the blueberries
- Once the batter has come together, carefully fold in the blueberries, trying not to burst too many of them. The batter will be very thick
- In a separate bowl, combine all of the ingredients for the crumb topping, using a fork or pastry cutter until it is like wet crumbly sand in texture
- Pour the blueberry batter into the greased pan, sprinkling the crumb topping evenly over the top
- Bake for 40-50 minutes or until a fork poked in the center comes out clean and the topping is golden brown
- Allow the cake to cool for 15-20 minutes. Meanwhile, whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the top of the cake. Slice and serve warm or at room temperature