Blueberry Muffin Cake
Indulge in the irresistible charm of this Blueberry Muffin Cake, a delightful twist on your favorite bakery staple! Bursting with juicy blueberries, this easy-to-make cake features a tender, buttery crumb infused with the comforting aroma of vanilla. Topped with a golden, cinnamon-infused streusel, every bite offers a perfect balance of sweetness and texture. Perfect for breakfast, brunch, or a sweet afternoon treat, this 9-inch cake takes just 20 minutes to prepare and is ready to wow in under an hour. Whether using fresh or frozen blueberries, this versatile recipe is a guaranteed crowd-pleaser for any occasion. Serve it warm for ultimate coziness or at room temperature for a refreshing treat!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups milk
- 1.5 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating the blueberries)
- 0.5 cups light brown sugar (for the streusel)
- 0.5 cups all-purpose flour (for the streusel)
- 0.25 cups unsalted butter, melted (for the streusel)
- 0.5 teaspoons ground cinnamon (for the streusel)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture. Stir just until combined; do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the coated blueberries into the batter.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, combine the brown sugar, flour, melted butter, and cinnamon in a small bowl. Mix until crumbly, then sprinkle evenly over the batter.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 44.0 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
