Dessertscookiesandcups4.9
Blueberry Muffin Cake
This moist blueberry muffin cake is a soft coffee cake filled with juicy blueberries and topped with the best crunchy crumble, just like a giant blueberry streusel muffin!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- knife
📝 Preparation Steps
1
Preheat the oven to 375°F/190°C
2
Spray a 9″ Springform pan with nonstick spray and set aside.
3
In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
4
In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
fresh blueberries2 cups
5
Spread the cake batter into the prepared pan and top evenly with the crumb topping.
6
Bake for ⏱️ 40-50 minutes until a toothpick inserted in the center comes out clean.
7
Allow the cake to cool for ⏱️ 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
8
For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
9
Serve warm or at room temperature.
Nutrition Facts
calories
365 calories
fat Content
12.4 g
fiber Content
1.6 g
sugar Content
38.9 g
sodium Content
194.7 mg
protein Content
4.3 g
trans Fat Content
0 g
cholesterol Content
49.5 mg
carbohydrate Content
61.3 g
saturated Fat Content
7.4 g
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