Ingredients: 2 cups All Purpose Flour (Maida),1-1/2 cups Sugar – (adjust),1/4 cup Butter (unsalted),3/4 cup Milk,1 Whole Egg – beaten,2 teaspoon Baking powder,1 pinch Salt,2 cups Blueberries – (I used frozen,3 tablespoon All Purpose Flour (Maida),3/4 teaspoon Cinnamon Powder (Dalchini),1/2 cup Sugar,1/4 cup Butter – and 2 tablespoon more,1/2 cup Icing Sugar,1/2 teaspoon Vanilla Extract,1/4 cup Milk
Time in minutes: 60 Servings: 6 Course: Dessert Diet: Eggetarian
Instructions: To begin making Blueberry Muffin Cake Recipe, prepare the batter for crumble and the blueberry cake separately.Preheat the oven at 180 C. Prepare the cake pan by greasing it with some butter and dusting it with flour.Take a big mixing bowl, and mix all the cake ingredients for the blueberry cake together except the blueberries. Beat lightly with an electric beater or handheld beater until everything is combined well.Once the ingredients mix well, add the blueberries into the cake mix and fold them in the batter carefully. Add a little bit of water if you feel that the batter is too dry.In another bowl, mix all ingredients for the topping/crumble and keep mixing with a fork hand whisk until the mixture is blended well.Spread the cake batter into the prepared cake pan and top evenly with the crumb topping.Bake for 40 minutes or until the toothpick comes out clean. Let the cake cool on a wire rack for 10 to 15 minutes before serving to subdue the residual heat.Mix all the ingredients for sugar glaze together in a mixing bowl till no lumps and then drizzle it over the cake top once the cake is cooled. Eat it fresh and enjoy the heavenly taste.Serve Blueberry Muffin Cake Recipe along with Maple Roasted Cinnamon Spiced Latte Recipe over snacks or as a dessert after a one pot meal like Mexican Cottage Cheese Chicken Enchilada Recipe.