Blueberry Muffin Cake
Just like a blueberry muffin, this moist and delicious cake is covered with a pecan cinnamon streusel topping and then finished off with a vanilla glaze. It’s so good, you won’t know whether to have a slice for breakfast, for lunch, or for dinner!
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Guest: Cristian Velazquez
I MADE IT!
Anna (12) • Hot Springs, AR
(VEGAN)
Ingredients:
Crumb Topping:
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ tsp. cinnamon
- 1/3 cup margarine, room temperature
- ½ cup pecans, coarsely chopped
Cake:
- 2 cups all-purpose flour
- ¾ cup sugar
- ¼ cup margarine, room temperature
- 1 cup unsweetened original flavored almond milk
- 1 Tbsp. corn starch
- 1 tsp. pure vanilla extract
- 2 ½ tsp. baking powder
- ¾ tsp. salt
- 1 cup fresh blueberries
Glaze:
- ½ cup powdered sugar
- ¼ tsp. pure vanilla extract
- 1 tsp. unsweetened original flavored almond milk
Directions:
Preheat oven to 375. Spray a 9 inch springform pan with nonstick cooking spray and set aside. In a medium bowl, combine all the crumb ingredients with a fork or pastry cutter until well-blended. In a large bowl, mix together all the cake ingredients except blueberries and mix until just combined. Fold in the blueberries.
Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan. Loosen the edges from the pan with a butter knife, then remove sides of pan.
For the glaze, mix together all the ingredients until smooth, then drizzle on top of the cake.
(REGULAR)
Ingredients:
Crumb Topping:
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ tsp. cinnamon
- 1/3 cup butter
- ½ cup pecans, coarsely chopped
Cake:
- ¾ cup sugar
- ¼ cup butter
- 1 tsp. pure vanilla extract
- 1 large egg
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 ½ tsp. baking powder
- ¾ tsp. salt
- 1 cup fresh blueberries
Glaze:
- ½ cup powdered sugar
- ¼ tsp. pure vanilla extract
- 1 tsp. milk or creamer
Directions:
Preheat oven to 375. Spray a 9-inch springform pan with nonstick cooking spray and set aside. In a medium bowl, combine all the crumb ingredients with a fork or pastry cutter until well-blended. In a medium bowl, mix together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the sugar and the butter. Add egg, milk, and vanilla extract. Add dry ingredients and mix well. Fold in the blueberries.
Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan. Loosen the edges from the pan with a butter knife, then remove sides of pan.
For the glaze, mix together all the ingredients until smooth, then drizzle on top of the cake.
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
