Introduction
This delicious blueberry muffin cake is soft, moist, and bursting with juicy blueberries. Topped with a buttery streusel crumb and finished with a sweet vanilla glaze, this cake is perfect for breakfast, brunch, or dessert.
Detailed Ingredients with measures
For the Cake:
– 250g all-purpose flour
– 150g granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 120ml buttermilk
– 120ml vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 200g fresh blueberries
For the Streusel Topping:
– 50g all-purpose flour
– 50g brown sugar
– ½ tsp cinnamon
– 40g unsalted butter, melted
For the Vanilla Glaze:
– 100g powdered sugar
– 2 tbsp milk
– ½ tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Directions
1. Preheat oven to 175°C. Grease and flour a 23cm round cake pan.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and spread evenly.
7. To make the streusel topping, mix flour, brown sugar, and cinnamon in a small bowl. Add melted butter and stir until crumbly.
8. Sprinkle the streusel topping evenly over the cake batter.
9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
12. Serve and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Grease and flour a 23cm round cake pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine 250g of all-purpose flour, 150g of granulated sugar, 1 tsp of baking powder, ½ tsp of baking soda, and ¼ tsp of salt. Mix well to ensure even distribution.
Step 3: Whisk Wet Ingredients
In another bowl, whisk together 120ml of buttermilk, 120ml of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract until the mixture is well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Mix until just combined; be careful not to overmix to ensure the cake remains soft.
Step 5: Fold in Blueberries
Gently fold 200g of fresh blueberries into the batter using a spatula, being sure not to crush the berries.
Step 6: Pour Batter into Pan
Pour the batter into the prepared cake pan, spreading it evenly to ensure it bakes uniformly.
Step 7: Make the Streusel Topping
In a small bowl, mix together 50g of all-purpose flour, 50g of brown sugar, and ½ tsp of cinnamon. Then add 40g of melted unsalted butter and stir until the mixture is crumbly.
Step 8: Add Streusel Topping
Sprinkle the streusel topping evenly over the cake batter in the pan.
Step 9: Bake the Cake
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool the Cake
Once baked, allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 11: Prepare the Glaze
In a bowl, whisk together 100g of powdered sugar, 2 tbsp of milk, and ½ tsp of vanilla extract until the mixture is smooth and pourable.
Step 12: Drizzle the Glaze
Once the cake is completely cooled, drizzle the vanilla glaze over the top, allowing it to run down the sides.
Step 13: Serve
Slice the cake and serve. Enjoy your delicious blueberry muffin cake!
Notes
Note 1: Use Fresh Blueberries
For the best flavor and texture, always use fresh blueberries if possible. If using frozen blueberries, do not thaw them before adding to the batter.
Note 2: Storing the Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Note 3: Optional Add-ins
Feel free to add lemon zest or chopped nuts to the batter for additional flavor and texture.
Note 4: Checking Doneness
Oven temperatures may vary, so check the cake a few minutes before the minimum baking time to ensure it doesn’t overbake.
Storage Instructions
Room Temperature
Store the blueberry muffin cake at room temperature in an airtight container for up to 2 days. This will help maintain its moisture and flavor.
Refrigerator
If you plan to keep it for longer, you can refrigerate the cake for up to a week. Make sure it’s well-wrapped to prevent it from drying out.
Freezing
For extended storage, freeze the cake wrapped in plastic wrap and aluminum foil. It can last up to 3 months in the freezer. To enjoy, simply thaw it at room temperature or in the refrigerator overnight before serving.
Serving Suggestions
Breakfast
Serve warm or at room temperature with a side of fresh fruit or yogurt for a delightful breakfast option.
Brunch
Pair the cake with a cup of coffee or tea for a perfect brunch treat. Add a sprinkle of powdered sugar on top for an elegant touch.
Dessert
Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream to elevate your dessert experience.
Nutritional Information
Per Serving (based on 8 servings)
– Calories: 280
– Total Fat: 12g
– Saturated Fat: 4g
– Cholesterol: 45mg
– Sodium: 180mg
– Total Carbohydrates: 39g
– Dietary Fiber: 1g
– Sugars: 20g
– Protein: 4g
Please note that these values can vary based on ingredient brands and the accuracy of measuring.
Ingredient Substitutions
Flour
You can substitute all-purpose flour with whole wheat flour for a healthier option, though it may slightly alter the texture.
Buttermilk
Make a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Vegetable Oil
Instead of vegetable oil, you can use melted coconut oil or melted butter for a richer flavor.
Fresh Blueberries
Frozen blueberries can be used if fresh ones are unavailable. Just be sure to fold them in gently and avoid thawing them before adding to the batter to prevent staining.
Brown Sugar
If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a little molasses.
Cook Techniques
Prepping the Cake Pan
Grease and flour the cake pan to ensure easy removal of the cake after baking.
Mixing Dry Ingredients
Combine the flour, sugar, baking powder, baking soda, and salt thoroughly in a bowl to ensure even distribution of the leavening agents.
Whisking Wet Ingredients
Whisk the buttermilk, vegetable oil, eggs, and vanilla extract until well combined for a smooth batter.
Combining Ingredients
Gradually add the wet mixture to the dry ingredients, mixing gently to avoid overworking the batter, which can make the cake dense.
Folding in Blueberries
Gently fold the blueberries into the batter to prevent breaking them and to distribute them evenly throughout the cake.
Preparing the Streusel Topping
Mix the flour, brown sugar, and cinnamon before adding melted butter and stirring until crumbly for a textured topping.
Baking the Cake
Bake the cake at the correct temperature for the appropriate time, checking for doneness by inserting a toothpick in the center.
Cooling the Cake
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack for complete cooling.
Making the Vanilla Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth to create a drizzleable glaze.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to add them directly from the freezer to avoid excess moisture.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 120ml of milk and add 1 tablespoon of vinegar or lemon juice.
How can I store the blueberry muffin cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but results may vary.
Is it necessary to add glaze?
No, the glaze is optional. The cake is delicious on its own, but the glaze adds an extra touch of sweetness.
Conclusion
This blueberry muffin cake with a streusel topping and vanilla glaze is a delightful treat that combines the best features of muffins and cake. Its soft texture and burst of fresh blueberries, complemented by a crunchy topping and sweet glaze, make it an irresistible choice for any occasion. Whether enjoyed as a hearty breakfast, a sweet brunch, or a delicious dessert, this cake will surely please everyone.
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