Christina Tosi’s Blueberry Muffin Poundcake Recipe
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Prep Time: 15 Minutes
Cook Time: 1 hour
Servings: 12-16 servings
Prep Time: 15 Minutes
Cook Time: 1 hour
Servings: 12-16 servings
INGREDIENTS
**Mix this Cake the night before you want to bake for a dense and perfectly baked cake!
Cake Batter
2 eggs
1 C. granulated sugar
¾ C. buttermilk (or ⅔ C. milk + 2 tsp. vinegar)
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. Crisco® Pure Vegetable Oil
3 C. all-purpose flour
3 tsp. Clabber Girl® Baking Powder
1 tsp. kosher salt
1⁄2 tsp. Clabber Girl® Baking Soda
1 C. fresh blueberries
Streusel Topping
¼ C. granulated sugar
1 Tbsp. light brown sugar
1 Tbsp.all-purpose flour
Pinch salt
2 tsp. Crisco® vegetable oil
DIRECTIONS
Make the cake batter
In a large bowl, whisk together the eggs, sugar, buttermilk, and vanilla to combine. Whisk in the oil until homogenous and glossy.
Mix in the flour, baking powder, baking soda and salt, stirring until smooth.
Stir in the blueberries.
Grease a 9-inch loaf pan and transfer the batter into pan, spreading evenly.
Make the streusel topping
In a small bowl toss the streusel topping ingredients together until sandy and well combined then top batter in loaf pan.
Cover with plastic and refrigerate overnight.
Pull the batter out of the refrigerator, heat the oven to 350°F.
Pour the batter into the greased loaf pan and sprinkle the streusel topping over the surface.
Bake at 350°F for 60 minutes, until golden brown, pulling back from the sides of the pan and when inserted in the center a toothpick comes out clean.
Cool for 20 minutes on a wire rack before removing the loaf (still warm) and cooling it the rest of the way out of the pan. Slice and serve, lather with butter, top with lemon curd, this brilliant breakfast or snack moment is all yours!
