Introduction
Indulge in the delightful flavors of this Blueberry Muffin Cake with a buttery streusel topping and sweet vanilla glaze. This cake is not just a treat for your taste buds, but it’s also incredibly versatile—perfect for breakfast, brunch, or even as a dessert. The soft, moist texture, packed with juicy blueberries and topped with a crumbly streusel, makes it a favorite for any occasion.
Detailed Ingredients with measures
For the Cake:
250g all-purpose flour
150g granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
120ml buttermilk
120ml vegetable oil
2 large eggs
1 tsp vanilla extract
200g fresh blueberries
For the Streusel Topping:
50g all-purpose flour
50g brown sugar
½ tsp cinnamon
40g unsalted butter, melted
For the Vanilla Glaze:
100g powdered sugar
2 tbsp milk
½ tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Grease and flour a 23cm round cake pan to prevent sticking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, combine 250g of all-purpose flour, 150g of granulated sugar, 1 tsp of baking powder, ½ tsp of baking soda, and ¼ tsp of salt. Mix well to ensure even distribution of the ingredients.
Step 3: Mix Wet Ingredients
In another bowl, whisk together 120ml of buttermilk, 120ml of vegetable oil, 2 large eggs, and 1 tsp of vanilla extract until well combined.
Step 4: Combine Ingredients
Gradually pour the wet mixture into the dry ingredients. Stir until just combined; do not overmix.
Step 5: Add Blueberries
Gently fold in 200g of fresh blueberries, being careful not to mash them.
Step 6: Pour Batter Into Pan
Pour the batter into the prepared cake pan and spread it out evenly.
Step 7: Make the Streusel Topping
In a small bowl, mix 50g of all-purpose flour, 50g of brown sugar, and ½ tsp of cinnamon. Add 40g of melted unsalted butter and stir until the mixture is crumbly.
Step 8: Add Streusel Topping
Sprinkle the streusel topping evenly over the cake batter in the pan.
Step 9: Bake the Cake
Place the cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
Step 10: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Step 11: Prepare the Vanilla Glaze
In a small bowl, whisk together 100g of powdered sugar, 2 tbsp of milk, and ½ tsp of vanilla extract until smooth.
Step 12: Drizzle Glaze Over Cake
Once the cake has cooled completely, drizzle the vanilla glaze over the top.
Step 13: Serve
Cut the cake into slices, serve, and enjoy your delicious blueberry muffin cake with streusel topping and vanilla glaze!
Notes
Note 1: Fresh Blueberries
Using fresh blueberries will yield the best flavor and moisture. If using frozen, do not thaw them before adding to the batter.
Note 2: Buttermilk Substitute
If you don’t have buttermilk, you can make a substitute by mixing 120ml of milk with 1 tsp of lemon juice or vinegar. Let it sit for about 5 minutes before using.
Note 3: Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Note 4: Serving Suggestions
This cake is delightful on its own, but you can also serve it with whipped cream or a scoop of vanilla ice cream for an extra treat.
Note 5: Baking Time Variations
Oven temperatures may vary; keep an eye on your cake as it approaches the end of the baking time. Adjust as necessary.
Storage Instructions
Room Temperature:
Store the blueberry muffin cake in an airtight container at room temperature for up to 2 days.
Refrigerator:
For longer storage, place the cake in the refrigerator where it can last for up to a week. Ensure it is well-covered to prevent it from drying out.
Freezer:
To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Serve the blueberry muffin cake at brunch alongside fresh fruit, yogurt, or a hot cup of coffee for a delightful pairing. It can also be enjoyed as a dessert, especially when served warm with a scoop of vanilla ice cream or whipped cream. For a festive twist, sprinkle some lemon zest over the glaze for added flavor.
Nutritional Information
Each serving (1 slice) of blueberry muffin cake is approximately:
– Calories: 280
– Protein: 3g
– Total Fat: 12g
– Saturated Fat: 2g
– Carbohydrates: 42g
– Dietary Fiber: 1g
– Sugars: 20g
– Cholesterol: 40mg
– Sodium: 150mg
This information may vary based on ingredient brands and specific measurements used.
Ingredient Substitutions
All-purpose Flour:
You can substitute whole wheat flour for a healthier option, but the texture may be denser.
Granulated Sugar:
Coconut sugar or honey can be used as alternatives, but note that they may alter the sweetness level and moisture content.
Buttermilk:
If you don’t have buttermilk on hand, you can use milk mixed with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a substitute.
Vegetable Oil:
Melted coconut oil or unsweetened applesauce can be used in place of vegetable oil for a different flavor profile.
Fresh Blueberries:
Frozen blueberries can also be used, but do not thaw them before adding to the batter to prevent excess moisture.
Cook Techniques
Measuring Ingredients
Accurate measurement is crucial in baking. Use a kitchen scale for dry ingredients like flour and sugar, and liquid measuring cups for buttermilk and oil. This ensures consistent results.
Mixing Wet and Dry Ingredients
When combining wet and dry ingredients, mix until just combined to avoid overmixing, which can lead to a dense cake. Gently fold in the blueberries to prevent them from breaking.
Creating a Streusel Topping
A proper streusel should be crumbly. Mix flour, brown sugar, and cinnamon well before adding melted butter. Use a fork or your fingers to combine until you achieve a crumb-like consistency.
Baking Technique
Preheating your oven is key to an even bake. Place the cake in the center of the oven for even heat distribution. Check for doneness with a toothpick; it should come out clean when the cake is fully baked.
Cooling the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. This helps prevent cracking and keeps the cake from sticking to the pan.
Drizzling the Glaze
Ensure the cake is completely cool before applying the glaze to prevent it from melting. Use a whisk to achieve a smooth glaze, and drizzle it over the cake for an appealing finish.
FAQ
Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries can be used. Make sure to add them straight from the freezer to prevent them from bleeding into the batter.
What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 120ml of regular milk and letting it sit for 5-10 minutes.
How should I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for about a week. You can also freeze it for longer storage.
Can I add other fruits to the recipe?
Yes, you can experiment with other fruits like raspberries, chopped strawberries, or peaches. Just make sure to adjust the quantity accordingly.
Is it possible to make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free baking blend and ensure other ingredients are gluten-free as well. Adjust baking time if necessary.
Conclusion
This blueberry muffin cake with a streusel topping and vanilla glaze is a delightful treat that combines the flavors and textures of a classic muffin with the decadence of a cake. Its moist, berry-filled crumb paired with a crunchy topping and sweet glaze makes it a versatile option suitable for breakfast, brunch, or dessert. Whether enjoyed fresh out of the oven or as a snack throughout the day, this cake is sure to be a cherished recipe in your collection.
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