Blueberry Muffin Cake

I found this recipe on pinterest. I was looking for yummy ways to use my huge bag of blueberries and stumble upon a photo called Blueberry Breakfast Cake I clicked on the link and it was so simple to make and looked amazing. So I decided to make it for the night I was having guests over and is why I have renamed it on my blog Blueberry Muffin Cake. I have made it twice and have yet actually make it for breakfast. Plus it reminds me of a big muffin and I think the next time I make it I will make it into mini muffins. I hope you give it a try and let me know what you think. 

Ingredients For Cake

3/4 c. sugar

1 stick butter

3/4 cup milk

1 egg

2 cups flour

2 1/2 tsp baking powder

3/4 tsp salt

2 cups frozen/fresh blueberries

Ingredients for topping

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter, cut in

Ingredients for icing

1/2 cup powder sugar

1/4 tsp vanilla

1 1/2 tsp - 2 tsp hot water

Directions

Mix all dry ingredients and then add the wet ingredients in large bowl. Butter a 9X9X2 pan and then add the cake ingredients spreading evenly.

For the topping add sugar, flour, cinnamon and then cut in butter until you get a nice crumbly mixture. Sprinkle over cake evenly and then bake at 375 degrees for about 45 to 50 minutes.

For the icing mix all ingredients and drizzle over cake while hot.

The crazy thing for me is the first day I ate this cake and liked it but I stored it in the fridge and had another slice the next day and loved it. I usually only like baked goods the first day but for some reason this cake got better the next day. I popped it in the microwave for 15 seconds so it wasn't cold and it was delish.