Blueberry Muffin Cake with a Streusel Topping & Vanilla Glaze
- Servings
- 4
Ingredients
- 3/4 cup granulated sugar
- 3/8 cup plus 3 tablespoons all-purpose flour
- 3/4 tsp ground cinnamon
- 1/2 cup plus 2 tablespoons butter room temperature
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup butter room temperature
- 3/4 cup milk
- 1 egg
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 cup fresh blueberries
- 2 1/2 cup powdered sugar
- 1 1/2 tsp vanilla
- 2 tsp milk
Method
-
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!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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