Blueberry Muffin Cake

Just like a blueberry muffin, this moist and delicious cake is covered with a pecan cinnamon streusel topping and then finished off with a vanilla glaze. It's so good, you won't know whether to have a slice for breakfast, for lunch, or for dinner!

Blueberry Muffin Cake Recipe image by Brenda Walsh

Download and Print the Recipe

Recipe Download (Vegan)

Recipe Download (Regular)

Guest: Cristian Velazquez


I MADE IT!
Anna 12 made the Blueberry Muffin Cake image

Anna (12) • Hot Springs, AR

"Hi! I made this cake and we shared it with one of our church friends. We enjoyed it!😊"

(VEGAN)

Ingredients:
Crumb Topping:
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ½ tsp. cinnamon
  • 1/3 cup margarine, room temperature
  • ½ cup pecans, coarsely chopped

Cake:
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ¼ cup margarine, room temperature
  • 1 cup unsweetened original flavored almond milk
  • 1 Tbsp. corn starch
  • 1 tsp. pure vanilla extract
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 1 cup fresh blueberries

Glaze:
  • ½ cup powdered sugar
  • ¼ tsp. pure vanilla extract
  • 1 tsp. unsweetened original flavored almond milk
Directions:

Preheat oven to 375. Spray a 9 inch springform pan with nonstick cooking spray and set aside. In a medium bowl, combine all the crumb ingredients with a fork or pastry cutter until well-blended. In a large bowl, mix together all the cake ingredients except blueberries and mix until just combined. Fold in the blueberries.

Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan. Loosen the edges from the pan with a butter knife, then remove sides of pan.

For the glaze, mix together all the ingredients until smooth, then drizzle on top of the cake.


(REGULAR)

Ingredients:
Crumb Topping:
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ½ tsp. cinnamon
  • 1/3 cup butter
  • ½ cup pecans, coarsely chopped

Cake:
  • ¾ cup sugar
  • ¼ cup butter
  • 1 tsp. pure vanilla extract
  • 1 large egg
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • 1 cup fresh blueberries

Glaze:
  • ½ cup powdered sugar
  • ¼ tsp. pure vanilla extract
  • 1 tsp. milk or creamer
Directions:

Preheat oven to 375. Spray a 9-inch springform pan with nonstick cooking spray and set aside. In a medium bowl, combine all the crumb ingredients with a fork or pastry cutter until well-blended. In a medium bowl, mix together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the sugar and the butter. Add egg, milk, and vanilla extract. Add dry ingredients and mix well. Fold in the blueberries.

Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan. Loosen the edges from the pan with a butter knife, then remove sides of pan.

For the glaze, mix together all the ingredients until smooth, then drizzle on top of the cake.

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

Join Miss Brenda each week live at 5:30 PM (eastern) on our Kids Club for Jesus Facebook page for a new cooking program. If you would like to be on "Cooking with Miss Brenda" and live in the Collegedale area–send us a message and let us know!


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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar