Blueberry Streusel Muffin Cake – Tender yellow cake layers with fresh blueberries, streusel filling and blueberry buttercream.
Ryan’s dad makes a homemade blueberry muffin that tastes like it’s straight from a bakery. It’s light and fluffy, with fresh blueberries and a subtle buttery flavor that reminds me of a boxed yellow cake. Everyone goes nuts for them when we’re in town visiting grandma and grandpa.
The muffins came to mind the other day when I was thinking of ways to try out the LorAnn Oils Blueberry Emulsion. I picked up the emulsion a few weeks ago at Orson Gygi and have been dying to try it ever since. I’ve loved the flavor of some of the other LorAnn emulsions (like coconut, raspberry, and strawberry, to name a few). They’ve added great flavor to my frostings and cakes, and often come in flavors I can’t typically find in extracts.
Emulsion v. Extract
Before I go on with the cake, let’s talk about emulsions and extracts. A lot of you have asked what the difference is between the two. The easiest way to explain it is that the extract is alcohol based and has been extracted from the item the flavor name describes.
An emulsion, on the other hand, may use some particles of the real thing or it could be a mixture of artificial flavors. Emulsions are either oil based or water based.
Emulsions and extracts can be used in place of each other, with a 1:1 ratio. I don’t think you’ll really notice a difference between the two, but you may find that it’s easier to locate certain flavors in one version than the other.
Blueberry Streusel Muffin Cake
Okay, back to cake. As I thought about my father-in-law’s muffin and the blueberry emulsion, I couldn’t help but wonder if I could turn the two into a cake. (Pretty much how I look at all food!)
I used my Classic Yellow Cake as a base for this cake, added fresh blueberries, blueberry buttercream and then whipped up a cinnamon crumble to add between layers and on top of the cake. You know me! I love a little texture in my cake.
I was so excited when Ryan took a bite of this cake and immediately compared it to his dad’s muffins without me saying a word about the muffins being my inspiration!
Definitely a breakfast worthy cake!
- Don’t overmix your batter. Once you add the wet and dry ingredients, you should have your mixer on low speed. Just mix until the dry ingredients are incorporated.
- Use small blueberries for this cake. Large blueberries will sink to the bottom of the cake layer as it bakes.
- Cake layers, filling and frosting can all be made ahead of time. Store your cake layers in plastic wrap in the freezer. Store the filling and frosting in airtight containers in the fridge.
- Cake layers can still be cold, but shouldn’t be totally frozen, when you stack and decorate your cakes.
- Bring frosting to room temperature and re-beat it before using on the cake.