Blueberry Muffin Cake with Maple Cream Cheese Glaze

Blueberry Muffin Cake with Maple Cream Cheese Glaze
Blueberry Muffin Cake with Maple Cream Cheese Glaze

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Blueberry Muffin Cake

  • 1 1

    1 pkg. yellow cake mix

  • 1 3.4 1 3.4

    1 3.4 oz. pkg. vanilla instant pudding mix

  • 1 1

    1 teaspoon cinnamon

  • 1 1

    1 cup vanilla yogurt (lowfat/nonfat okay)

  • 1/2 1/2

    1/2 cup Vegetable oil

  • 1/4 1/4

    1/4 cup water

  • 4 4

    4 large eggs

  • 1 1

    1 tablespoon vanilla extrat

  • 1 1

    1 pint blueberries, separated

  • Brown Sugar Streusel

  • 1 1

    1 cup pecans

  • 1 1

    1 cup flour

  • 3/4 3/4

    3/4 cup brown sugar

  • 1/2 1/2

    1/2 cup granulated sugar

  • 6 6

    6 tablespoons butter, cubed and chilled

  • 1/2 1/2

    1/2 teaspoon cinnamon

  • Maple Cream Cheese Glaze

  • 4 4

    4 oz. cream cheese, softened

  • 2 2

    2 tablespoons butter, softened

  • 1/2 1/2

    1/2 cup pure maple syrup

  • 1 1

    1 teaspoon vanilla extract

Directions

1 teaspoon ground cinnamon 1 cup powdered sugar, sifted Instructions Report this ad Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.* Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator. Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick. (Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin). Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel. Bake for 60-65 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature. Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good! Store in an airtight container for 5-7 days.

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