Wednesday, February 17, 2016

Blueberry Streusel Muffin Cake

You know the story...muffin meets cake, cake digs the muffins stusely topping, muffin digs the cake's no nonsense form.  They like, hit it off.  Add to the mix some blueberries, and the rest as they say, is history. 

My hubby never met a blueberry concoction that he didn't love.  This muffin cake, is no exception.  I ended up skipping the glaze, mostly because I forgot all about it, and the result was no less delicious.  There is heaps of streusel, which if you haven't already noticed from past posts, is second in line to blueberries in terms of my husbands affection.
This recipe could easily be made back into plain ol' muffins,  but give the muffin cake a whirl!  It makes Sunday breakfast that much fancier.  Promise.

Blueberry Streusel Muffin Cake
Recipe adapted from: Cookies and Cups

3/4 cup granulated sugar
1/2 cup plus 3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons butter, room temperature

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup butter, room temperature
3/4 cup milk
1 egg
2 1/2teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries

Glaze (optional)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 teaspoon milk

Preheat the oven to 375.  Use about a 9 inch Springform pan, and spray or grease, and set aside.
In a medium bowl combine all the Crumb ingredients using a fork until they are blended. Set aside.
In a large bowl or cake stand cream together the butter, & sugar. Whisk the egg into the milk, and then add that into the butter.  Add the Flour salt, and baking powder all at once, and mix all ingredients until just combined.  Lastly, gently fold in the blueberries.
Spread the cake batter into the prepared pan and top evenly with the prepared steusal topping.
Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes in the pan, before loosening  the edges from the pan with a knife, then remove the sides of the pan.
For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.  Serve warm, and keep any leftovers in a air-tight container.