Blueberry Muffin Cake Recipe

Name: Blueberry Muffin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Whole Wheat Flour; 1 cup All-purpose Flour; 3/4 cups Packed Brown Sugar; 1/3 cups White Sugar; 1 teaspoon Salt; 3-1/2 teaspoons Baking Powder; 5 Tablespoons Canola Oil; 1/4 cups Unsweetened Applesauce; 1/2 cups Plus 1 Tablespoon Skim Milk; 1-1/2 teaspoon Vanilla; 2 whole Eggs, Lightly Beaten; 1-3/4 cup Fresh Organic Blueberries; FOR THE TOPPING:; 1/2 cups Brown Sugar; 1 Tablespoon White Sugar; 1/4 cups All-purpose Flour; 1 teaspoon Cinnamon; 1/4 cups Cold Butter Cubed

Servings: persons

FOR THE CAKE:
1-1/2 cup Whole Wheat Flour
1 cup All-purpose Flour
3/4 cups Packed Brown Sugar
1/3 cups White Sugar
1 teaspoon Salt
3-1/2 teaspoons Baking Powder
5 Tablespoons Canola Oil
1/4 cups Unsweetened Applesauce
1/2 cups Plus 1 Tablespoon Skim Milk
1-1/2 teaspoon Vanilla
2 whole Eggs, Lightly Beaten
1-3/4 cup Fresh Organic Blueberries
FOR THE TOPPING:
1/2 cups Brown Sugar
1 Tablespoon White Sugar
1/4 cups All-purpose Flour
1 teaspoon Cinnamon
1/4 cups Cold Butter Cubed

1
Preheat oven to 350u00b0F. Grease an 8 x 8 baking dish with cooking spray and set aside.
2
In a large bowl, mix together flours, sugars, salt and baking powder. Make a well in the middle. Pour oil, applesauce, milk, vanilla and eggs into the well. Mix batter well. Gently fold in blueberries.
3
Pour mixture into the prepared baking dish. In another bowl, for the topping, mix together the brown sugar, white sugar, flour and cinnamon. Using a pastry blender or knives, cut in butter until mixture is crumbly (will resemble sand). Shake mixture over the top of the batter until evenly coated.
4
Bake cake for 35-50 minutes, or until topping is golden brown and a toothpick inserted in the middle comes out dry. Serve warm and enjoy!

1079

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Whole Wheat Flour, 1 cup All-purpose Flour, 3/4 cups Packed Brown Sugar, and more.

Yes, Blueberry Muffin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffin Cake

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