Blueberry Muffin Cake - David Lebovitz

Name: Blueberry Muffin Cake - David Lebovitz
Ingredients: 1 cup (130g) all-purpose flour; 1 cup (200g) sugar; 1/2 cup (60g) almond flour; 1/4 cup (40g) cornmeal (or whole-wheat (or all-purpose)); 1 teaspoon baking powder; 1/4 teaspoon salt; 10 tablespoons (5 ounces, 140g) unsalted butter (cubed, at room temperature); 2 large eggs (at room temperature); 1/2 cup (125ml) whole milk (at room temperature); 1 teaspoons vanilla extract; zest of one lemon; 2 cups (330g) fresh blueberries ((see headnote if using frozen)); 1/2 cup (60g) chopped walnuts or pecans ((untoasted)); 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; pinch kosher or sea salt; 2 tablespoons (1 ounce, 30g) unsalted butter (cut into 8 pieces)

"A muffin cake that uses blueberries, and streusel topping, combining the best of both worlds in one cake. You and your family will love this!..."

INGREDIENTS

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1 cup (130g) all-purpose flour

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1 cup (200g) sugar

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1/2 cup (60g) almond flour

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1/4 cup (40g) cornmeal (or whole-wheat (or all-purpose))

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1 teaspoon baking powder

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1/4 teaspoon salt

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10 tablespoons (5 ounces, 140g) unsalted butter (cubed, at room temperature)

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2 large eggs (at room temperature)

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1/2 cup (125ml) whole milk (at room temperature)

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1 teaspoons vanilla extract

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zest of one lemon

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2 cups (330g) fresh blueberries ((see headnote if using frozen))

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1/2 cup (60g) chopped walnuts or pecans ((untoasted))

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3 tablespoons sugar

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1/2 teaspoon ground cinnamon

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pinch kosher or sea salt

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2 tablespoons (1 ounce, 30g) unsalted butter (cut into 8 pieces)

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