Blueberry Muffin Cake

Living with picky eaters
I’ve made no secret about the picky eaters in my family. It’s been a little easier to get my son to try new foods as he’s grown older, but my husband…I’m still working on him. In his defense, he’s getting a whole lot better. It’s not totally his fault really, it’s just how he grew up. He eats what I call “Man Food.” He is not a foodie – at all. If there are are any words on the menu like “Truffle” or “Confit”,  he is outta there faster than a fly on poop. Seriously. The man is basic in his food. He is meat and taters all the way. And I love him, so I make a lot of meat and taters – God Bless!

Don’t get me wrong, I ain’t judgin’. I’ve got my own pickiness issues. I am not really a foodie either. I like to eat but I’ve never been to a craft beer joint and if the menu is too hipster and gourmet (i.e. expensive), I’m usually just not into it. Like a fish out of water. Give me a whole-in-the-wall diner, BBQ, or dive joint any day. Those are my people. And seafood? Fugettaboutit! And I grew up in Southeast Virginia by the Atlantic Ocean, Chesapeake Bay and Elizabeth River. I know, crazy right?

Ingredients
For the cake

• 1 cup (2 sticks) salted real butter softened to room temp.
• 2 cups sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1/2 tbsp lemon extract
• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 cup whole real buttermilk
• 1 pound fresh blueberries

For the crumble topping:

• 2 tbsp real butter slightly softened
• 2 tbsp brown sugar
• 3 tbsp flour
• 2 tbsp oats quick-cooking is fine
• For the glaze:
• 1 cup powdered sugar
• 1 tsp lemon extract
• 2 tbsp milk

Instructions

1. Preheat oven to 325F degrees.
2. Spray your bundt pan (REALLY WELL) with nonstick baking spray (the kind with flour added.)
3. Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.
4. Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
5. Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.
6. At this point, you are going to alternately add in the flour mixture and buttermilk to the sugar/butter mixture.
7. Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix.
8. If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl. Gently stir in HALF of the blueberries.
9. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
10. .......................................

For full instructions please see : www.thecountrycook.net

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