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 caloriescarbohydrate: 42.4 gcholesterol: 35.3 mgfat: 12.3 gfiber: 1.3 gprotein: 4 gsaturatedFat: 4.6 gservingSize: -sodium: 344.4 mgsugar: 21.3 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Muffin Cake
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
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.
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.
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.