Simple Crunchy-Top Blueberry Cake or Muffins
Was looking for an easy crunchy-top cake/muffin recipe that wasn't loaded with so much butter and sugar and came up with this! Just the right amount of sweetness and crunch!
Simple Crunchy-Top Blueberry Cake or Muffins
Was looking for an easy crunchy-top cake/muffin recipe that wasn't loaded with so much butter and sugar and came up with this! Just the right amount of sweetness and crunch!
Cooking Instructions
- 1
Prepare the topping - In a small bowl, combine brown sugar and cinnamon. Add melted butter and mix. Set aside.
- 2
Preheat oven to 350°F. Line an 8"X8" baking pan with parchment paper or grease and flour.
- 3
In large bowl, beat butter and sugar with an electric mixer for 5 minutes until light and fluffy.
- 4
Add egg and vanilla extract and beat until blended.
- 5
In separate bowl, combine flour, baking powder, and salt.
- 6
Add a third of flour mixture to egg mixture and beat until JUST blended.
- 7
Add half of milk and beat until JUST blended. Continue alternating flour mixture and milk until both are incorporated into batter.
- 8
Using a wooden spoon, gently fold in blueberries.
- 9
Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
- 10
Bake until toothpick inserted in centre of cake comes out clean, about 30 minutes. Allow to cool for 10 minutes then cut and enjoy!
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