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Florence Jackson

Blueberry Streusel Muffin Traybake Cake

Like a blueberry muffin in cake form - the perfect brunch item and so easy to whip up! Combine the muffin batter with just a wooden spoon to keep the texture light, and scatter over all of that good crumbly streusel mix for a great dessert/brunch/snack!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 9
Ingredients Method

Ingredients
  

  • 165 g Plain Flour
  • 1 tsp Baking Powder
  • 110 g Granulated Sugar
  • 50 g Melted Butter
  • 30 ml Vegetable Oil
  • 1 Medium Egg
  • 75 ml Milk
  • 100 g Blueberries
  • 1 tbsp Cornflour (Cornstarch) - Regular flour is fine too
For the Streusel Topping
  • 15 g Butter
  • 15 g Oats
  • 15 g Plain Flour
  • 50 g Light Brown Sugar

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square tin.
  2. In a large bowl, combine the flour, baking powder and sugar. Make a well in the centre and add in the milk, butter, egg and oil. Stir with a wooden spoon until just combined.
  3. Sprinkle the cornflour over the blueberries to coat them. Stir gently into the batter. Pour batter into lined tin.
  4. In a small bowl, combine the butter, oats, sugar and flour for the streusel topping. Sprinkle this in an even layer over the muffin batter. Bake for 25-30 minutes, until the top is a light golden colour. Check that a skewer inserted comes out clean. Let cool on a wire rack before slicing and serving.