Blueberry Muffin Cake

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Servings:
9

Yield:
9 servings

Ingredients

Topping:

½cupbrown sugar
• ⅓cupall-purpose flour
• 2teaspoonscinnamon
• ¼cupbutter

Directions

Preheat the oven to 400 degrees F (200 degrees C). Spray an 8×8-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.

Recipe Tip

You can use regular all-purpose flour or gluten-free flour.

Nutrition Facts (per serving)