EVEN EASIER THAN MUFFINS!
The crumble on the top of this cake makes it all the more fabulous. Dare I say this might even be easier than muffins because you just pour it in one pan instead of into the liners? I dare. Using a springform pan makes this easiest but if you don’t have one, just use what you’ve got. Make your crumb topping first. If you don’t have a pastry cutter, a fork works just as well.
Then mix all the cake ingredients together until it’s fairly smooth. The blueberries get added in at that point. Fresh blueberries are best for this. If you use frozen, don’t thaw them out or the juices will change the color of the batter. You’ll bake it and cool it for just a little while. The glaze should be made while the cake is still warm. Drizzle it over the top and then serve it while it’s still warm, or even at room temperature. We enjoyed this warm and it was absolutely incredible. Mmm!
I found this heartwarming recipe on the Cookies and Cups blog. Click the link below to see the blog and full recipe for this Blueberry Muffin Cake.
CLICK HERE FOR RECIPE
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