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INGREDIENTS:
- 2 (7-oz) packages Martha White Blueberry Muffin Mix
- 1-1/4 cups milk
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 3/4 tsp cinnamon
- 1-3/4 cup flour
- 12 Tbsp butter, melted
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 3 to 4 Tbsp milk
INSTRUCTIONS:
- Preheat oven to 425ºF. Lightly spray a 9-inch springform pan with cooking spray. Set aside.
- Mix together muffin mix and 1-1/4 cups milk. Pour into prepared pan.
- Mix together sugar, brown sugar, cinnamon, flour and melted butter until crumbly. Sprinkle over top of muffin mix.
- Bake for 30 to 35 minutes, until a toothpick inserted comes out clean.
- Allow cake to cool and remove from pan.
- Whisk together powdered sugar, vanilla and milk. Drizzle over cake and slice.
Read more at https://www.plainchicken.com/2017/02/blueberry-crumb-cake.html#s0jxRtexjRDqIMzd.99
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