Blueberry Muffin Cake
INGREDIENTS
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For the cake
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1 cup (or 2 sticks) unsalted real butter, softened to room temp.
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2 cups sugar
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3 large Eggland's Best eggs
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1 tbsp. vanilla extract
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1/2 tbsp. lemon extract*
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2 3/4 cups all-purpose flour*
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2 tsp. baking powder
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1/2 tsp. baking soda
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1/2 tsp. salt
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1 1/4 cup buttermilk
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1 pound fresh blueberries
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For the crumble topping:
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2 tbsp. real butter, slightly softened
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2 tbsp. brown sugar
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3 tbsp. flour
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2 tbsp. oats (quick-cooking is fine)
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For the glaze:
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1 cup powdered sugar
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1 tsp. lemon extract
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2 tbsp. milk
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