28/07/2015

BlueberryMuffinCake

BlueberryMuffinCake
Author:Cookies&Cups

Ingredients
CrumbTopping
cupgranulatedsugar
cupplus3tablespoonsallpurposeflour
teaspoongroundcinnamon
cupplus2tablespoonsbutter,roomtemperature
Cake
2cupsallpurposeflour
cupgranulatedsugar
cupbutter,roomtemperature
cupmilk
1egg
2teaspoonsbakingpowder
teaspoonsalt
2cupsfreshblueberries
Glaze
cuppowderedsugar
teaspoonvanilla
1teaspoonmilk
Instructions
1. Preheattheovento375F/190C
2. Spraya9"Springformpanwithnonsticksprayandsetaside.
3. InamediumbowlcombinealltheCrumbingredientswithaforkorpastrycutteruntiltheyareblended.Set
aside.
4. Inalargebowlmixtogetherallthecakeingredientsexcepttheblueberriesandmixuntilmostlysmooth.Fold
intheblueberries.
5. Spreadthecakebatterintothepreparedpanandtopevenlywiththecrumbtopping.
6. Bakefor4050minutesuntilatoothpickinsertedinthecentercomesoutclean.
7. Allowthecaketocoolfor10minutesinthepan.Loosentheedgesofthecakefromthepanwithabutter
knifeandthenremovethesidesofthepan.
8. Fortheglazemixtogetheralltheingredientstogetheruntilsmoothandthendrizzleontopofthecake.
9. Servewarmoratroomtemperature.
Notes
storeairtightforupto3days.
RecipebyCookiesandCupsathttp://cookiesandcups.com/blueberrymuffincake/

http://cookiesandcups.com/easyrecipeprint/162110/

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