Community Pick
Blueberry Muffin Cake
photo by Maryann G.
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 9x9 cake
ingredients
-
TOPPING
- 2⁄3 cup white sugar
- 1⁄2 cup chopped pecans
- 2 tablespoons butter, melted
- 1 1⁄2 teaspoons cinnamon (can use more)
-
FOR THE CAKE
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1⁄2 cup cold butter, and cut into pea-size pieces (no subs!)
- 1 1⁄2 cups frozen blueberries (or fresh)
directions
- Set the oven to 350 degrees.
- Grease a 9 x 9-inch baking pan, and dust with flour.
- For the topping, stir all ingredients together in a small bowl; set aside.
- For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
- In a large bowl, stir together the flour, sugar and baking powder to blend.
- Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
- Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
- Transfer the batter to prepared baking pan.
- Sprinkle the reserved topping mix over the batter.
- Bake for approximately 50 minutes to 1 hour.
- Remove from oven, and cool the cake in pan on a wire rack.
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Reviews
-
I made this cake today to use up some buttermilk and frozen blueberries. I wanted to make it a little healthier so I substituted half splenda for the sugar and half applesauce for the butter in the cake part. You sure wouldn't know that any adjustments were made as it was absolutely delicious. I also added 1/4 cup flour and 1/4 cup quick oats along with another 1 1/2 tablespoons of butter to the topping to make it more like a crunchy streudel. I'm afraid we all like this cake so much that it's not going to last long. Thanks for posting!
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Tweaks
-
I made this cake today to use up some buttermilk and frozen blueberries. I wanted to make it a little healthier so I substituted half splenda for the sugar and half applesauce for the butter in the cake part. You sure wouldn't know that any adjustments were made as it was absolutely delicious. I also added 1/4 cup flour and 1/4 cup quick oats along with another 1 1/2 tablespoons of butter to the topping to make it more like a crunchy streudel. I'm afraid we all like this cake so much that it's not going to last long. Thanks for posting!