Wednesday, September 17, 2014

Blueberry Muffin Cake

Wild about Blueberries.

As you have probably noticed over the past few months, I have been in a muffin phase.  I still have two more muffin recipes to share in addition to this one and plan on baking more next weekend.  This time around I thought I would try turning my favorite blueberry muffins into a cake.  The idea was brilliant because this cake was perfect!  I brought it to the birthday party of my good friend's daughter.  It was a morning party and I thought it would be a nice addition to the treats she was providing.  The cake was loved by everybody and I will definitely be making it again....and again.

Blueberry Muffin Cake
recipe from Baked Perfection

makes 1 loaf cake or 12 muffins


2 eggs1/2 cup white sugar1/2 cup brown sugar1/2 cup vegetable oil1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking soda1 tsp cinnamon1/2 cups sour cream2 cups blueberries, dusted in 1 tablespoon all-purpose flour

1/2 cup white sugar1/3 cup all-purpose flour1/4 cup butter, cubed1 1/2 teaspoons ground cinnamon

Preheat oven to 375 degrees Fahrenheit. Grease a standard loaf pan with butter or non-stick spray.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Pour batter into prepared pan.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 

Bake in preheated oven for 45-55 minutes until golden brown and a toothpick inserted into the center comes out clean.

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