Blueberry Muffin Cake
- 1 pkg. yellow cake mix
- 13.4 oz. pkg. vanilla instant pudding mix
- 1teaspoon cinnamon
- 1cup vanilla yogurt(lowfat/nonfat okay)
- 1/2cup Vegetable oil
- 1/4cup water
- 4 large eggs
- 1tablespoon vanilla extract
- 1pint blueberries, separated
Brown Sugar Streusel
- 1cup pecans
- 1cup flour
- 3/4cup brown sugar
- 1/2cup granulated sugar
- 6tablespoons butter, cubed and chilled
- 1/2teaspoon cinnamon
Maple Cream Cheese Glaze
- 4oz. cream cheese, softened
- 2tablespoons butter, softened
- 1/2cup pure maple syrup
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
- 1cup powdered sugar, sifted
Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick.
(Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
Bake for 60-65 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!
Store in tightly wrapped in plastic wrap at room temperature for 2-3 days or in the refrigerator for 5-7 days.