Blueberry Muffin Cake combines the cozy, familiar flavors of a blueberry muffin with the delightful texture of a soft, moist cake. This simple yet delicious treat is studded with juicy blueberries and topped with a light crumbly streusel, adding a satisfying crunch. Ideal for breakfast, brunch, or a sweet snack, this cake is best enjoyed fresh from the oven, served warm. It offers all the best parts of a blueberry muffin in a sliceable form, making it perfect for sharing with friends and family.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- For the streusel topping:
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, chilled
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan.
- Mix dry ingredients: Whisk together flour, baking powder, salt, and baking soda.
- Cream butter and sugar: Beat sugar and butter until fluffy. Add egg and vanilla, mixing well.
- Combine with dry ingredients: Alternately add dry ingredients and buttermilk to the butter mixture.
- Add blueberries: Fold in blueberries gently.
- Prepare streusel: Combine sugar, flour, and butter until crumbly.
- Assemble and bake: Pour batter into prepared pan, sprinkle with streusel, and bake for 35-40 minutes.
- Serve: Let cool slightly before serving.
This Blueberry Muffin Cake is a delightful twist on traditional muffins, offering a burst of berry flavor with each bite, complemented by the buttery streusel topping.
