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Blueberry Muffin Cake with a Streusel Topping & Vanilla Glaze

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 1/2 cups powdered sugar
  • 1 1/2 teaspoon vanilla
  • 2-3 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!