Blueberry Muffin Cake

I'm going to say this right up front. This recipe is sinful. I would recommend only making it when you are having a get together. You really don't want this hanging around the house! It really is that good!

 

INGREDIENTS

Crumb Topping

• ¾ cup granulated sugar
• ⅓ cup plus 3 tablespoons all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ cup plus 2 tablespoons butter, room temperature

Cake

• 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

Glaze

• ½ cup powdered sugar
• ¼ teaspoon vanilla
• 1 teaspoon milk

INSTRUCTIONS

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.
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.

The recipe says to fold 2 cups of blueberries into the cake batter. I found that the batter was quite thick and this was hard to do. I folded 1 cup in and sprinkled the rest on top after putting it into the pan. I also made up more glaze than they did. The more the better, right?