Blueberry Muffin Cake Recipes

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The production process is very simple, you just require to comply with the techniques that we have composed on this web page. The adhering to are the stages of exactly how to prepare Blueberry Muffin Cake.

I’ve made no secret about the picky eaters in my family. It’s been a little easier to get my son to try new foods as he’s grown older, but my husband…I’m still working on him. In his defense, he’s getting a whole lot better. It’s not totally his fault really, it’s just how he grew up. He eats what I call “Man Food.” He is not a foodie – at all. If there are are any words on the menu like “Truffle” or “Confit”,  he is outta there faster than a fly on poop. Seriously. The man is basic in his food. He is meat and taters all the way. And I love him, so I make a lot of meat and taters – God Bless!

Don’t get me wrong, I ain’t judgin’. I’ve got my own pickiness issues. I am not really a foodie either. I like to eat but I’ve never been to a craft beer joint and if the menu is too hipster and gourmet (i.e. expensive), I’m usually just not into it. Like a fish out of water. Give me a whole-in-the-wall diner, BBQ, or dive joint any day. Those are my people. And seafood? Fugettaboutit! And I grew up in Southeast Virginia by the Atlantic Ocean, Chesapeake Bay and Elizabeth River. I know, crazy right?

But I continue to try seafood hoping against hope that I’ll love it this time. So far, not yet. But it’s kind of fun with my friends because they sometimes enjoy trying out new seafood recipes on me. Hey, if anyone is cooking for me, I’m coming over. I have one friend that loves to tell me about her seafood meals at a local restaurant. Apparently she has a food crush on the chef there. I’m pretty sure she thinks her detailed descriptions will make my mouth water one of these days. Um nope, that tilapia and shrimp ain’t doin’ nuthin for me but go on with your happy self!

Ingredients

  • For the cake
  • 1 cup (2 sticks) salted real butter softened to room temp.
  • 2 cups sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tbsp lemon extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cup whole real buttermilk
  • 1 pound fresh blueberries
  • For the crumble topping:
  • 2 tbsp real butter slightly softened
  • 2 tbsp brown sugar
  • 3 tbsp flour
  • 2 tbsp oats quick-cooking is fine
  • For the glaze:
  • 1 cup powdered sugar
  • 1 tsp lemon extract
  • 2 tbsp milk

Instructions

  1. Preheat oven to 325F degrees.
  2. Spray your bundt pan (REALLY WELL) with nonstick baking spray (the kind with flour added.)
  3. Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.
  4. Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
  5. …………………………..

for full recipes please see : www.thecountrycook.net


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