Blueberry Muffin Cake with a Streusel Topping & Vanilla Glaze

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3/4 cup granulated sugar

1/3 cup plus 3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/2 cup plus 2 tablespoons butter, room temperature

2 cups all-purpose flour (cake)

1 cup granulated sugar (cake)

1/4 cup butter, room temperature (cake)

3/4 cup milk (cake)

1 egg (cake)

2½ teaspoons baking powder (cake)

1 teaspoon salt (cake)

2 1/2 cups fresh blueberries (cake)

2 1/2 cups powdered sugar (glaze)

1 1/2 teaspoon vanilla (glaze)

2-3 teaspoon milk (glaze)


1. Preheat the oven to 375 degrees F.

2. Spray a 9" square baking pan with nonstick spray, set aside.

3. Take a large bowl combine all the Crumb ingredients with fork until they are combined well. Set aside.

4. In another large bowl mix together all the cake ingredients except the blueberries until well incorporated then fold in the blueberries.

5. Spread the cake batter into the prepared pan and sprinkle evenly with the crumb topping.

6. Bake for 45 minutes until a toothpick inserted in the center comes out clean.

7. Allow the cake to cool for 10 minutes before attempting to remove

Bon Appetit!

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