Blueberry Muffin Cake

Recipe from Lisa@The Cutting Edge of Ordinary

For the cake:

2 cups flour

2-1/2 teaspoons baking powder

1/4 cup butter

1 egg

3/4 cup sugar

3/4 teaspoon salt

3/4 cup milk

2 cups fresh blueberries


For the topping:

1/2 cup sugar

1/3 cup flour

1 teaspoon cinnamon

1/4 cup butter, softened


Preheat the oven to 375. Combine all the cake ingredients except blueberries. Using either a stand mixer or hand mixer, beat the batter until just combined. Gently fold in blueberries. Batter will be thick. Spread in greased and floured 8 inch pan. If doubling the recipe use a 9x13 pan.


For the topping:

Combing all the ingredients with a fork until crumbly. Sprinkle over over and bake for 40-45 minutes for 8x8. If doubling, increase time to 50-55 minutes. Test by inserting a toothpick or skewer into the center and it comes out with just a few crumbs on it. You can let it cool completely or eat it while it's still a bit warm.


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