This Blueberry Crumb Cake is one of our favorite breakfast treats! It is so easy to make and it tastes great!! We ate this for breakfast and dessert. It is best if you reheat your slice in the microwave for a few seconds. You could even put a big ol' scoop of ice cream on top too. I won't judge!
The base of the cake is made with Martha White Blueberry Muffin Mix. I love using the Martha White mixes in cakes and casseroles! They are SO easy to use! I made the muffin mix and poured it into a springform pan. I topped the batter with a quick crumb mixture and baked the cake for about 30 minutes. OMG! SO good! You can make this the night before and slightly reheat it for breakfast the next morning. This will keep for a few days covered tightly.
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Blueberry Crumb Cake
serves 6 to 8
- 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
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.