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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Servings: 9
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
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square tin.
- 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.
- Sprinkle the cornflour over the blueberries to coat them. Stir gently into the batter. Pour batter into lined tin.
- 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.