Blueberry Muffin Cake
Source: Pillsbury
Topping
1/4 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine
Cake
2 tablespoons fine, dry bread crumbs
2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup fresh or frozen blueberries -- thawed and drained
2 eggs
1/3 cup orange juice
1/4 cup butter or margarine -- melted and cooled
8 ounces sour cream
1 teaspoon grated orange peel
Topping:
In a small bowl, combine all topping ingredients except butter; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside. Heat oven to 375 degrees. Grease 10-inch springform pan or 9-inch square pan. Sprinkle with bread crumbs.
Cake:
In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon; mix well. Stir in blueberries. Beat eggs in medium bowl. Stir in orange juice, butter, sour cream and orange peel. Add to blueberry mixture; stir just until dry ingredients are moistened. Spoon batter into prepared pan. Sprinkle with topping. Bake for 35-45 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove sides of pan. Serve warm or cold.
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