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

1. Preheat the oven to 400 degrees F (200 degrees Celsius). Spray an 8x8-inch baking pan with cooking spray.

2. Toss blueberries and half cup of flour in a small bowl until blueberries are coated. Set aside.

3. 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.

4. 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.

5. 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