One of everyones favorite desserts! This Blueberry Muffin Cake has the perfect topping and incredible glaze along with moist muffin consistency! LORD, its so good!
Easy and delicious, you could also use ANY fruit you like in place of the blueberries if you wish too!
How are you loving my cute fork? it says “MMM MMM GOOD” how adorable is that!
Whether you want it for breakfast or for dessert – it makes a happy tummy 🙂
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Blueberry Muffin Buckle Cake
Ingredients
Crumb Topping
- 3/4 cup granulated sugar
- 1/3 cup plus 3 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 cup plus 2 tablespoons butter room temperature
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup butter room temperature
- 3/4 cup milk
- 1 egg
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2 1/2 cups fresh blueberries
Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 teaspoon milk
Instructions
- Preheat the oven to 375F
- Spray a 9" square baking pan with nonstick spray, set aside.
- Take a large bowl combine all the Crumb ingredients with fork until they are combined well. Set aside.
- In another large bowl mix together all the cake ingredients except the blueberries until well incorporated then fold in the blueberries.
- Spread the cake batter into the prepared pan and sprinkle evenly with the crumb topping.
- Bake for 45 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before attempting to remove
Glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
- ENJOY!
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Comments & Reviews
Pam says
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brico says
Thank you a lot for sharing this with all folks you actually recognise what you
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Tori says
Soooo good!!! Do you store in fridge after?
JoLavoie says
It was a success!!… this cake is so moist. I only used 1/2 cup of sugar for the topping and 1/2 cup for the cake and it was sweet enough. Thanks for sharing this recipe. A keeper!!
Donna says
I have a bunch of frozen blueberries! Can they be used for this recipe??