What's better than waking up to something in the oven, the aroma filling the kitchen and wafting up to your room? I can't think of much. With this delicious recipe for a morning delight, you can please anyone who walks downstairs starting with just the smell - then of course how good it tastes.
Every year on our birthdays, my mother makes me and my siblings our favorite blueberry muffins using this recipe from all recipes. We absolutely love this recipe, but my mother, who always aims to please, got a little creative and made her own recipe based on what our favorite muffins called for. Today, April 8th, is my wonderful mother's birthday, so I thought I would share this recipe in honor of her!
ingredients ~
cake part (dry):
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
cake part (wet):
1/3 cup vegetable oil
2 eggs
1 cup milk
1 cup fresh blueberries
crumb topping:
1/2 cup white sugar
1/3 cup flour
1/4 cup butter
1 1/2 tsp. cinnamon
recipe ~
1. Preheat oven to 400 degrees. Grease 8" x 8" glass baking pan (or pan of your choice).
2. Combine the dry cake part ingredients in a medium bowl.
3. Combine wet cake part ingredients in small bowl.
4. Add wet cake part mixture to the dry cake part mixture.
5. Pour half of the mixture into the greased pan, then divide 3/4 cup blueberries in half; take the first half and sprinkle on top of mixture, lining the pan. Repeat this process; pour the remaining mixture evenly covering the blueberries, then top with the remaining blueberries.
6. In a separate bowl, combine crumb topping ingredients; sprinkle over mixture in pan.
8. Bake for 40 to 45 minutes in the preheated oven, or until the center is cooked through.
Bakers Tip: use a tooth pick to test the center of the dish. If it comes out wet, continue to bake until the toothpick comes out dry, but for a denser cake part, remove from oven when toothpick becomes slightly browned by the mixture.
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