Fresh Blueberry Muffin Cake

Name: Fresh Blueberry Muffin Cake
Prep time: 15 min
Yield: 8
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

Fresh Blueberry Muffin Cake was pinched from <a href="https://www.thecountrycook.net/blueberry-muffin-cake/" target="_blank" rel="noopener">www.thecountrycook.net.</a>

INGREDIENTS

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For the cake

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1 cup (2 sticks) salted real butter (softened to room temp.)

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2 cups sugar

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3 large 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 1/4 cup whole real 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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