Blueberry Muffin Cake

I have always had a sweet tooth and indulge (guilt-free) because that’s the best way possible for me. Deprivation never ends well and I truly believe everything in moderation. When I was pregnant with Graham, I made a recipe for blueberry muffin cake weekly and several months following. I’ve shared this recipe on Instagram and it may be the recipe people make/tag me the most! The batter is so easy and requires one bowl- mixing everything together, which is not as common with baking. Having to use a mixer and combine wet ingredients first is easy too, just an extra step and a few more dishes to clean! This recipe is also adaptable for making muffins, mini muffins, and bakes well in just about any shape pan.

I’ve used all frozen blueberries, all fresh, or a combo of the two and you honestly can’t go wrong with any of them. Whatever looks good or is on sale, will work just fine. I always have a few bags of frozen blueberries on hand so I am always prepared to make this recipe!

Ingredients:

Crumb Topping

4tbl butter, melted

1/2 cup flour

1/2 cup powdered sugar

dash of cinnamon

pinch of salt

Cake

2 cups flour

3/4 cup sugar

1/4 cup butter, melted

3/4 cups milk

1 egg

1/2 tsp vanilla extract

1/4 tsp almond extract

2 1/2 tsp baking powder

3/4 tsp salt

2 tbl powdered sugar

1 cup frozen blueberries

1 cup fresh blueberries

Directions

Preheat oven to 375 degrees. Spray a 9×9 pan (or muffin tin, or loaf pan) with nonstick spray.

In a small bowl combine crumb topping and set aside.

In a large bowl mix together the cake ingredients except for the powdered sugar and blueberries. (Just until combined, don’t over mix!)

Coat the blueberries in a separate bowl with the powdered sugar.

Fold the blueberries carefully into the batter, being sure not to break up the blueberries.

Spread the batter into prepared pan and top evenly with the crumb topping.

Bake for 40-50 minutes until a toothpick comes out clean.

Let cool and sprinkle with powdered sugar.

I hope you enjoy!

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