Raspberry & Blueberry Streusel Muffin Cake

Raspberry & Blueberry Streusel Muffin Cake

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Cake Ingredients

  • 2 ½ C flour
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • 1 C Pioneer® Sugar
  • ¾ C buttermilk
  • 1 tsp vanilla
  • 2 eggs
  • 3 T butter, melted; cooled slightly
  • 1 C raspberries
  • 1 C blueberries
  • 2 T flour

Streusel Topping:

  • ½ C flour
  • 1/3 C Pioneer® Golden Light Brown Sugar, packed
  • 1/8 tsp salt
  • Pinch ginger
  • Pinch nutmeg
  • ¼ tsp cinnamon
  • 4 T cold butter; diced

Icing:

  • 1 C Pioneer® Confectioners Powdered Sugar
  • 1 tsp almond extract
  • 1-2 tsp water

Directions

  1. Preheat oven to 350° F. Spray 9 x 13-inch baking pan with cooking spray with flour; set aside.
  2. Streusel: In a medium bowl add flour, Pioneer® Golden Light Brown Sugar, salt, ginger, nutmeg, and cinnamon. Give it a stir and add in cold butter. Mix with fork or pastry blender. Place in refrigerator until ready to use.
  3. Cake: In a large mixing bowl add flour, baking powder, salt and Pioneer® Sugar; stir. In a separate bowl, mix buttermilk, vanilla, eggs and melted butter. Mix well. Add wet ingredients to the dry and mix well.
  4. In a separate bowl, add raspberries and blueberries together with the flour. Toss to coat. Add to the batter and mix until blended. Pour batter into prepared pan. Remove topping from refrigerator and sprinkle over entire cake.
  5. Bake for 32-35 minutes. Remove from oven and let cool completely.
  6. Icing: Mix Pioneer® Confectioners Powdered Sugar with almond extract and water. Whisk until smooth. Drizzle icing over cooled cake.
 
 
 

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