Blueberry Muffin Cake Recipe
Delicious blueberries folded in cake batter and topped with crumbly cake batter and glazed with sugar and milk
Blueberry Muffin Cake Recipe has a beautiful blueberry cake with crumble on its top while baking. The frozen blueberries are used in the recipe but you can use the fresh blueberries when they are in season. The crumbly cake on top of the blueberry cake is delectable and topped with a glazing of milk and icing sugar that makes you drool for this cake. You can even make this recipe to impress guests or during birthdays of family members. Serve Blueberry Muffin Cake Recipe along with Maple Roasted Cinnamon Spiced Latte Recipe over snacks or as a dessert after a one pot meal like Mexican Cottage Cheese Chicken Enchilada Recipe.
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Ingredients for Cake:
- 2 cups All Purpose Flour (Maida)
- 1-1/2 cups Sugar , (adjust)
- 1/4 cup Butter (unsalted)
- 3/4 cup Milk
- 1 Whole Egg , beaten
- 2 teaspoon Baking powder
- 1 pinch Salt
- 2 cups Blueberries , (I used frozen, after thawing) Ingredients for topping of crumble
- 3 tablespoon All Purpose Flour (Maida)
- 3/4 teaspoon Cinnamon Powder (Dalchini)
- 1/2 cup Sugar
- 1/4 cup Butter , and 2 tablespoon more Ingredients for sugar glazing
- 1/2 cup Icing Sugar
- 1/2 teaspoon Vanilla Extract
- 1/4 cup Milk
How to make Blueberry Muffin Cake Recipe
To begin making Blueberry Muffin Cake Recipe, prepare the batter for crumble and the blueberry cake separately.
Preheat the oven at 180 C. Prepare the cake pan by greasing it with some butter and dusting it with flour.
Take a big mixing bowl, and mix all the cake ingredients for the blueberry cake together except the blueberries. Beat lightly with an electric beater or handheld beater until everything is combined well.
Once the ingredients mix well, add the blueberries into the cake mix and fold them in the batter carefully. Add a little bit of water if you feel that the batter is too dry.
In another bowl, mix all ingredients for the topping/crumble and keep mixing with a fork hand whisk until the mixture is blended well.
Spread the cake batter into the prepared cake pan and top evenly with the crumb topping.
Bake for 40 minutes or until the toothpick comes out clean. Let the cake cool on a wire rack for 10 to 15 minutes before serving to subdue the residual heat.
Mix all the ingredients for sugar glaze together in a mixing bowl till no lumps and then drizzle it over the cake top once the cake is cooled. Eat it fresh and enjoy the heavenly taste.
I am from northern India and currently living in New Delhi India.I came to Delhi in 2007 and started living alone since 2009.That was year which embarked my cooking journey.Tired of eating out, I started my food experiments.. some of which were a hit and some were an utter disaster. I feel food brings friends and family together..brings back memories .. it is love made visible..