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    Blueberry Almond Muffin-Cake

    Source of Recipe

    Fluffy's Kitchen

    Recipe Introduction

    This is the result of adapting a couple different recipes to get just the results I wanted... it's like a giant moist blueberry muffin, with a sweet crispy streusel topping. You could also make this into muffins if you wanted to.

    List of Ingredients

    1 8 or 9 inch cake pan, greased and floured (I really like doing this in a springform pan)

    2 eggs
    1/2 cup granulated sugar
    1/4 cup of brown sugar
    1/2 cup milk
    1/2 cup sour cream
    1 tsp vanilla
    1/2 tsp almond extract
    1/4 cup melted butter
    1 1/2 cups sifted flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1 cup (or more if you like) blueberries (fresh or frozen, not thawed, without syrup)

    Streusel Topping:


    1/4 cup all-purpose flour
    1/4 cup packed light-brown sugar
    1/4 cup granulated sugar
    1/4 cup oats
    1/2 stick (1/4 cup) cold butter, cut in small pieces
    1/4 cup sliced almonds

    Recipe

    Preheat the oven to 350 degrees.

    In a small bowl, combine the streusel ingredients, except for the butter and almonds, and stir to combine. Using a pastry blender, cut the butter into the dry ingredients until it forms coarse crumbs. Stir in the almonds. Place the streusel in the fridge until ready to use.

    In a large mixing bowl, using a hand mixer, beat together the eggs and sugars until light and creamy. Add milk, sour cream, extracts, and melted butter. Beat together until well blended.

    Sift together flour, salt, and baking powder. Add to the liquid ingredients, mix to combine (just until combined, do not overbeat).

    Toss blueberries in a little flour to keep them from sinking to the bottom of the bread. Fold them into the batter, and pour into the prepared cake pan. Place the pan on a cookie sheet in case it spills over in the oven. Sprinkle the streusel on top.

    Bake for 45 minutes to an hour (checking at 45 minutes) or until cake tester comes out nearly clean in the center. Depending on the day, sometimes this takes longer to bake - I think the humidity has something to do with it. When I made it today, it took an hour and 15 minutes!) Cake is done when it's a nice golden brown, and has just started to pull away from the edges of the pan. Cool in the pan on a wire rack. May be served warm or at room temp.

    *I usually refrigerate the leftovers, it keeps better/longer.

 

 

 


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