Making an easy blueberry muffin cake

HERE is how to make a delicious breakfast coffee cake that tastes like your favourite blueberry muffins.

Ingredients

◆ One serving cooking spray;

◆ One cup blueberries;

◆ One and half cups all-purpose flour, divided;

◆ Half cup white sugar;

◆ Quarter cup vegetable oil;

◆ Half cup milk;

◆ One egg;

◆ One teaspoon vanilla extract;

◆ Three teaspoons baking powder;

◆ Half teaspoon salt.

Topping

◆ Half cup brown sugar;

◆ One-third all-purpose flour;

◆ Two teaspoons cinnamon;

◆ Quarter cup butter.

Directions

Preheat the oven to 400 degrees F (200 degrees Celsius). Spray an 8×8-inch baking pan with cooking spray.
Toss blueberries and half cup of flour in a small bowl until blueberries are coated. Set aside.
Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg and vanilla extract. Mix remaining one cup flour, baking powder and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. Fold in blueberry mixture. Pour batter into the prepared baking pan.
Mix together brown sugar, third cup flour and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
Bake in the preheated oven until a toothpick inserted in the centre comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Cook’s note: You can use regular all-purpose flour or gluten-free flour.

Nutrition facts: Per Serving: 292,7 calories; 4g protein; 42,4g carbohydrates; 35,3mg cholesterol and 344,4mg sodium. — bakeorbreak.com