Blueberry Muffin Cake with Cinnamon Crumble Topping

Blueberry Muffin Cake Recipe

Indulge in a delightful fusion of muffin and cake in this Blueberry Muffin Cake Recipe! Perfect for breakfast, a snack, or even a simple dessert, this moist and flavorful cake brings together the sweetness of blueberries and the rich taste of butter, all topped with a crumbly, cinnamon-spiced topping. The addition of a light sugar glaze finishes it off beautifully, making each bite a heavenly experience. Here’s how to make this mouthwatering cake from scratch.

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Servings: 6

Cuisine: Continental

Course: Dessert

Diet: Eggetarian

Instructions:

1. Preheat and Prepare the Pan:
   Begin by preheating your oven to 180°C (350°F). Grease a round or square cake pan with butter and dust it lightly with flour to ensure the cake doesn’t stick.

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2. Make the Cake Batter:
   In a large mixing bowl, combine the 2 cups of all-purpose flour, 1-1/2 cups sugar, 2 teaspoons of baking powder, and a pinch of salt. Stir to combine. Add the beaten egg, 1/4 cup unsalted butter, and 3/4 cup milk to the dry ingredients. Use an electric mixer or a handheld beater to mix everything together until smooth and well-combined. If the batter seems too thick, you can add a splash of water to loosen it up a bit. Once everything is blended, gently fold in the blueberries, being careful not to crush them.

3. Prepare the Crumble Topping:
   In a separate bowl, mix 3 tablespoons of all-purpose flour, 1/2 cup sugar, 3/4 teaspoon cinnamon powder, and 1/4 cup plus 2 tablespoons of unsalted butter. Use a fork or your fingers to blend the mixture until it forms a crumbly texture.

4. Assemble the Cake:
   Pour the prepared cake batter into the greased cake pan and spread it evenly. Top with the crumble mixture, spreading it out as evenly as possible over the cake batter.

5. Bake the Cake:
   Place the cake in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the cake firm to the touch.

6. Cool the Cake:
   Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes on a wire rack. This allows the residual heat to dissipate and makes it easier to handle.

7. Prepare the Glaze:
   While the cake is cooling, prepare the sugar glaze. In a small bowl, whisk together 1/2 cup icing sugar, 1/2 teaspoon vanilla extract, and 1/4 cup milk until smooth. If the glaze is too thick, you can add a little more milk to reach your desired consistency.

8. Glaze the Cake:
   Once the cake has cooled slightly, drizzle the glaze over the top, allowing it to gently soak into the crumble topping. The glaze will add a lovely sweetness that complements the cake’s flavors perfectly.

9. Serve and Enjoy:
   Your Blueberry Muffin Cake is now ready to be enjoyed! Serve it fresh with a cup of coffee or tea, or pair it with a sweet Maple Roasted Cinnamon Spiced Latte for a delightful snack. It also makes an excellent dessert following a meal, such as the Mexican Cottage Cheese Chicken Enchilada Recipe.

This Blueberry Muffin Cake Recipe brings together the best of both worlds: the fluffy texture of muffins and the indulgence of a cake. The blueberries add a burst of freshness, while the cinnamon crumble topping provides a satisfying crunch. The sugar glaze adds the final touch, making each bite irresistibly sweet and rich.

So, whether you’re enjoying it as a morning treat or as a sweet end to your meal, this cake is sure to impress. Try it out and savor the divine taste of homemade goodness!