Blueberry Muffin Cake recipe

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Ingredients

cooking spray
1 cup blueberries
1 ½ cups all-purpose flour, divided
½ cup white sugar
¼ cup vegetable oil
½ cup milk
1 egg
1 teaspoon vanilla extract
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons cinnamon
¼ cup butter

Nutrition Info

292.7 calories
carbohydrate: 42.4 g
cholesterol: 35.3 mg
fat: 12.3 g
fiber: 1.3 g
protein: 4 g
saturatedFat: 4.6 g
servingSize: -
sodium: 344.4 mg
sugar: 21.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.

  2. Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.

  3. Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture, mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.

  4. Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Recipe Yield

9 servings

Recipe Note

A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

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