The Best Blueberry Muffin Cake
Loaded with plump blueberries and topped with a sweet crumb topping, this blueberry muffin cake will become a family favorite!
Equipment
- 1 9 inch Springform pan
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 cup unsalted butter room temperature
- 3/4 cup milk
- 1 large egg
- 2 cups blueberries fresh or frozen
Crumb topping ingredients:
- 3/4 cup granulated sugar
- 1/2 cup all purpose flour
- 3/4 tsp ground cinnamon
- 1/2 cup unsalted butter room temperature
Glaze ingredients
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 2 tbsp milk
Instructions
- Preheat your oven to 375 degrees.
- Generously spray a 9-inch Springform pan with non-stick spray.
- Combine all the crumb topping ingredients in a medium mixing bowl. Use a fork or pastry cutter to mix. Set aside.
- In a large mixing bowl, stir together all the cake dry cake ingredients. Add egg, butter and milk. Continue mixing until mostly smooth. The batter will be thick.
- Fold in blueberries.
- Add the cake batter to the pan and spread evenly. Top cake batter with crumb topping.
- Bake at 375 degrees for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a separate bowl, mix the glaze ingredients until smooth. Drizzle the glaze on top of the cake. Enjoy!
Notes
If using frozen blueberries, they are best when completely frozen. Rinse and dry those frozen blueberries completely before using.