Blueberry Muffin 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.