Blueberry Muffin Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 3/4 tsp Cinnamon, ground
  • 2 1/2 cup Flour
  • 1 1/2 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 3/4 tsp Salt
  • 1/4 tsp Vanilla

• Dairy

  • 5/8 cup Butter
  • 3/4 cup Milk

Found on cookiesandcups.com

Ingredients

• ¾ cup granulated sugar
• ⅓ cup plus 3 tablespoons all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ cup plus 2 tablespoons butter, room temperature
• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup butter, room temperature
• ¾ cup milk
• 1 egg
• 2½ teaspoons baking powder
• ¾ teaspoon salt
• 2 cups fresh blueberries
• ½ cup powdered sugar
• ¼ teaspoon vanilla
• 1 teaspoon milk

Directions

• Preheat the oven to 375°F/190°C
• Spray a 9 Springform pan with nonstick spray and set aside.
• In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
• In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
• Spread the cake batter into the prepared pan and top evenly with the crumb topping.
• Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
• 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.
• For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
• Serve warm or at room temperature.