Blueberry Muffin Cake

Name: Blueberry Muffin Cake
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: All-Purpose Flour; Sugar; Eggs; Butter; Milk; Vanilla Extract; Baking Powder; Salt; Blueberries; Cinnamon; Brown Sugar

Tender cake studded with tart blueberries and a cinnamon crumb topping, breakfast or dessert.

45 min · Comfortable · 290 cal · 3g protein · $2.30/serving · American

Comfort Food

45minutes

8servings

290calories

3gprotein

$2.30per serving

Save this recipe

Ingredients (serves 8)

All-Purpose Flour
Sugar
Eggs
Butter
Milk
Vanilla Extract
Baking Powder
Salt
Blueberries
Cinnamon
Brown Sugar

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Preheat oven to 350°F. Grease a 9-inch round cake pan.
2
Cream 0.5 cup softened butter with 1 cup sugar until light and fluffy.
3
Beat in 2 eggs one at a time, then 1 tsp vanilla.
4
Alternate adding 1.5 cups flour mixed with 1.5 tsp baking powder and 0.5 tsp salt, and 0.5 cup milk.
5
Gently fold in 1.5 cups blueberries.
6
Pour into pan. Mix 0.25 cup flour, 0.25 cup brown sugar, and 1 tsp cinnamon. Sprinkle over top.
7
Bake 35-40 minutes until a toothpick comes out clean.