Introduction
Indulge in the delightful flavors of a blueberry muffin cake topped with a buttery streusel and drizzled with a sweet vanilla glaze. This cake is perfect for breakfast, dessert, or any occasion where you want to impress your family and friends with a homemade treat.
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 granulated sugar
– 30g unsalted butter (cold, cubed)
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: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Directions
1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until combined.
4. Gradually fold the wet mixture into the dry mixture. Gently fold in blueberries.
5. Pour the batter into the prepared cake pan.
6. To make the streusel topping, combine flour and sugar, then cut in the cold butter until a crumbly texture forms. Sprinkle over the cake batter.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool slightly before removing it from the pan.
9. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to form the glaze. Drizzle over the cooled cake.
10. Serve and enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F). Prepare a round cake pan by greasing it and dusting it with flour.
Step 2: Prepare the Dry Ingredients
In a mixing bowl, combine 250g all-purpose flour, 150g granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Whisk these ingredients together until well blended.
Step 3: Mix the Wet Ingredients
In a separate bowl, mix together 120ml buttermilk, 120ml vegetable oil, 2 large eggs, and 1 tsp vanilla extract. Stir until all the wet ingredients are fully combined.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the wet mixture into the dry mixture using a spatula or wooden spoon. Be careful not to overmix. Once the batter is nearly mixed, gently fold in 200g fresh blueberries until evenly distributed.
Step 5: Pour the Batter
Pour the cake batter into the prepared cake pan, spreading it evenly.
Step 6: Prepare the Streusel Topping
In a small bowl, combine 50g all-purpose flour and 50g granulated sugar. Add 30g cold, cubed unsalted butter to the mixture. Use a pastry cutter or your fingers to cut the butter into the flour and sugar until the mixture becomes crumbly.
Step 7: Add the Streusel Topping
Sprinkle the prepared streusel topping evenly over the surface of the cake batter in the pan.
Step 8: Bake the Cake
Bake the cake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
Step 9: Cool the Cake
Once baked, let the cake cool slightly in the pan for about 10 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Step 10: Prepare the Vanilla Glaze
In a small bowl, whisk together 100g powdered sugar, 2 tbsp milk, and ½ tsp vanilla extract until smooth.
Step 11: Drizzle the Glaze
Once the cake has cooled completely, drizzle the prepared vanilla glaze over the top.
Step 12: Serve
Slice the cake into servings and enjoy!
Notes
Ingredient Substitutions
You can substitute buttermilk with regular milk or a mixture of milk and vinegar (1 tbsp vinegar with enough milk to make 120ml). Use frozen blueberries if fresh are unavailable.
Serving Suggestions
This cake can be served on its own or paired with whipped cream or a scoop of vanilla ice cream.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Variations
Feel free to add lemon zest to the batter for a citrusy twist or replace blueberries with raspberries or chopped apples for different flavors.
Storage Instructions
Room Temperature
Store the blueberry muffin cake at room temperature in an airtight container for up to 2 days.
Refrigeration
For longer storage, keep the cake in the refrigerator for up to a week. Make sure it is well covered to prevent it from drying out.
Freezing
You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. To serve, thaw at room temperature before glazing.
Serving Suggestions
Serve the blueberry muffin cake as a delightful breakfast treat or brunch addition. Pair it with a cup of coffee or tea for a comforting afternoon snack. For a special touch, add fresh whipped cream or a scoop of vanilla ice cream on top.
Nutritional Information
Each serving of blueberry muffin cake (1/8 of the cake) contains approximately:
– Calories: 250
– Protein: 3g
– Total Fat: 10g
– Saturated Fat: 2g
– Carbohydrates: 38g
– Dietary Fiber: 1g
– Sugars: 16g
– Sodium: 150mg
Nutritional values may vary depending on ingredient brands and preparation methods.
Ingredient Substitutions
All-Purpose Flour
You can use whole wheat flour for a healthier option, but this may alter the texture slightly.
Granulated Sugar
Coconut sugar or brown sugar can be used as alternatives for a deeper flavor.
Buttermilk
If you don’t have buttermilk, you can create a substitute by mixing 120ml of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Vegetable Oil
Melted coconut oil or unsalted butter can be used as a substitute for vegetable oil.
Fresh Blueberries
Frozen blueberries can also be used; just ensure they are thawed and drained well before folding into the batter.
Cook Techniques
Mixing Dry Ingredients
Start by whisking together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a separate bowl. This ensures even distribution of leavening agents, which is essential for the cake’s rise.
Combining Wet Ingredients
In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until well combined. This mixture should be smooth before combining it with the dry ingredients.
Folding in Blueberries
When incorporating the blueberries, gently fold them into the batter to prevent them from breaking apart and bleeding into the cake, maintaining their shape and contributing a burst of flavor.
Preparing the Streusel Topping
Use cold, cubed unsalted butter for making the streusel. Cut it into flour and sugar until it resembles coarse crumbs. This technique helps achieve a buttery, crumbly texture that adds a delightful crunch to the cake.
Baking the Cake
Ensure the oven is preheated to 180°C (350°F) before placing the cake inside. Bake for 35-40 minutes, checking for doneness with a toothpick, which should come out clean when the cake is ready.
Making the Vanilla Glaze
Combine powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze. Adjust the consistency by adding more milk or sugar as needed for the desired thickness.
Cooling and Serving
Allow the cake to cool slightly before removing it from the pan. This helps it retain its shape and makes it easier to slice. Drizzle the glaze over the cooled cake for an appealing finish.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter to avoid discoloration.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of regular milk and a tablespoon of white vinegar or lemon juice; let it sit for 5-10 minutes before using.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and glaze it just before serving for the best flavor and texture.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it has a binding agent included.
Conclusion
This blueberry muffin cake with a buttery streusel topping and sweet vanilla glaze is a delightful treat that perfectly balances flavors and textures. Whether enjoyed for breakfast, as a snack, or for dessert, it is sure to impress family and friends. Enjoy the comforting taste of blueberries and go ahead to indulge in a slice!
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