Description
A delightful Blueberry Muffin Cake that combines the flavors of buttery muffins and sweet blueberries, perfect for brunch or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 cup fresh blueberries
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup flour for crumble topping
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Cream the softened butter using a mixer or a whisk until it looks light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the buttermilk.
- Mix the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
- Mix the softened cream cheese and powdered sugar until smooth in a small bowl.
- Pour half of the muffin cake batter into the prepared pan. Spoon dollops of the cream cheese mixture over the batter, then top with the remaining batter.
- Combine brown sugar, oats, flour, and cold butter in a bowl to make the crumble topping, then sprinkle over the top.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Let it cool for a few minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: blueberry cake, muffin cake, dessert, brunch recipe