Another Year Older.....

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White Chocolate Cheesecake

with Salted Caramel Sauce

Well I have to say I must be the worst blogger around! I have been barely posting for months now,
 :(. I really don't blame myself though. I blame technology and the death of my lap top. I have been busy yes, but not too busy to blog. It is just hard to get to a computer all the time.

I have also been super busy trying to get my cupcake business more known in the area. It seems babies are all around me so I have been doing a few baby showers and I have a few festivals coming up since we are approaching the fall season. Festivals are such a great way to get my name out there. Everyone loves having a treat walking around the festival and even if they don't its a great place to hand out LOTS of business cards. So wish me luck this season, I am super determined to expand Sugar*Punch Cupcakes and I am dead set on one day having a Cupcake Truck. Dreams do come true and I believe mine will :)!

Anyways I have LOTS of recipes to catch you up on.

 I recently celebrated another birthday which was just wonderful. Nice and simple filled with family, friends, drinks, music, and WONDERFUL food!

Of course I could not resist making my own birthday cake. However, I wanted  to get crazy and make something really decadent. Whats more decadent then a smooth and creamy cheesecake?! Um a white chocolate cheesecake with a homemade salted caramel sauce on top that's what!

This cheese cake is pretty amazing on its own however this sauce is literally to die for! And you only need a little bit on top of the cheesecake so you will have a ton left over to put on top of ice cream, pie, pretzels, apples, or to just eat with a spoon.

So if you have a few hours to spare I recommend spending them making this amazing concoction!

Keep checking back for all the recipes I need to get up here! :)

sorry for the lousy picture from my phone, but hey look there's Alton Brown! Haha LOVE his Good Eats Books

White Chocolate Cheesecake with Salted Caramel Sauce

Makes 1 10 inch cake

Serves 8-16

*This works best with a 10in spring form pan and a stand mixer.

Caramel Sauce

Ingredients

• 1 1/2 cups granulated sugar
• 1 3/4 teaspoons lemon juice
• 1 pint heavy cream
• 4 tablespoons unsalted butter
• 1 1/2  teaspoons coarse sea salt

Directions
*note* This can burn easy so be careful and keep an eye on the sugar. It may be tricky but SO worth it.

1. In a medium non stick sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
2. Continue to cook and swirl until it sugar turns a medium amber color. Be cautious because the sugar can darken quickly and you do not want that. It will taste burnt.
3. When the sauce is at the dark amber color  slowly whisk in the cream. If the caramel hardens with the addition of the cream, just continue to add the cream and bring the mixture back to a a boil over medium heat.
4. Continue to stir until the sugar has remelted.
5. Allow to boil for 5 minutes then remove from heat and stir in the butter.
6. Stir in sea salt and pour into a heat safe container and chill until ready to use.

Ingredients

Crust

• 10 ounces graham crackers, crushed into crumbs
• 7 tablespoons unsalted butter

Cheesecake Filling

• 3 8-ounce packages of cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 8 ounces good quality white chocolate, chopped
• 5 large eggs
• 1 teaspoon vanilla extract
• pinch salt
• boiling water

Directions

1. Pre-heat the oven to 375°F.
2. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
4. Bake for 10 minutes and then allow to cool completely on a wire rack.
6. Reduce the heat to 325°F and prepare the cheesecake batter.
8. Place the chopped white chocolate into a heat safe bowl and set aside. Then bring the heavy cream to a simmer over medium heat in a small sauce pan.
9. Pour the hot cream over the white chocolate. Stir the chocolate gently until melted completely.
11. Place the cream cheese in your mixer with the paddle attachment and beat the cream cheese until smooth and lump free.
12. Add the sugar and mix, scraping down the sides of the bowl several times.
14. On medium speed, slowly add the melted white chocolate and mix until just combined
15. Follow with the eggs, one at a time, beating on low speed until each egg is incorporated. Then the mix in the vanilla and salt and pour into your prepared pan.
17. Place the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
19. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).
20. Bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. (Mine took just over 60 minutes)
22. Remove from the oven and allow to cool completely on a wire rack.
23. Once cool chill for at least 4 hours before serving.
24. Before serving pour a small amount of the caramel sauce over the top of the cheesecake until the top is covered with a thin layer. If needed reheat the sauce slightly in the microwave for a few seconds to allow easy pouring and spreading.

When Life Gives You Lemons...

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Honey Lemon Loaf Cake

with lemon glaze

Hello hello! How did everyone enjoy their Memorial Day weekend?! Hopefully it was filled with good company, good weather, and of course good food! I made this cake this week and though it was just the perfect summer cake and would have been perfect for a Memorial Day BBQ.

I  don't know about you but I am a HUGE fan of anything lemon. It surprises me how many people do not like lemon. I could eat gallons of lemon water ice, a ton of lemon bars, lemon cookies, lemon chicken, and slurp glass after glass of lemonade. So for me this cake is absolutely perfect! And for those of you who aren't too thrilled about anything lemon I recommend trying this cake. It's not a super strong lemon flavor. 

This cake is super light with a sweet yet slightly tart flavor.

  

Honey Lemon Cake

Ingredients

• 1 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1/2 cup milk
• Zest of 1 full lemon

For the Glaze

• Juice of 1 full lemon
• 1 tbsp honey
• 1/4 cup powdered sugar

Directions

1. Preheat the oven to 350 degrees.
2. Spray a 9in loaf pan and line it with parchment paper, letting it hang over the edges. This will make it easier to remove from the pan. 
3. In a small bowl combine the flour, baking powder and salt.
4. In a large bowl with an electric mixer beat together the honey, sugar, butter and eggs.
5. Add the milk and lemon zest then mix further.
6. Add the flour mixture and blend it until it's just combined.
7. Pour it into the prepared loaf pan and smooth the top with a spatula.
8. Bake it for 30 – 40 minutes or until a toothpick inserted into the middle comes out clean and the top is a golden brown. It will bake much quicker on the top and edges and look finished but check the middle with a toothpick to be sure. 

To Make the Glaze

1. In a small bowl whisk together the reserved lemon juice, honey and powdered sugar.
2. With a spoon drizzle the glaze over top of the warm cake and let it soak in for 10 – 15 minutes.

Using the parchment paper overhang lift the cake out of the pan and let it cool completely on a cooling rack before slicing it. Enjoy!

Thank goodness for giving thanks!

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Chocolate Pumpkin Spice Bundt Cake

w/ cinnamon glaze

Well hello! Long time no blog! So much going on in life right now, but I am back today with a GREAT recipe just in time for tomorrow's day of thanks! One last Pumpkin recipe before we are all on pumpkin overload.

Since it is Thanksgiving I would just like make a list of just some of the things I am thankful for:

• First and foremost, THE MOST AMAZING LITTLE BOOGER IN THE WORLD, my niece Kayleigh!

• My AMAZING friends! 

 

• Cupcakes!

• CAFFEINE!

The opportunities I've had to travel the world!

Art. Painting, like baking and cooking, is therapy to me.

& Wonderful organizations that truly do make a difference, whether big or small. It's good to know there are people out there whose passion is to better the life of someone else.

I could keep listing all the things I am thankful for but I don't want to get too carried away :). I have this great recipe to share with you. You will love it so much that you might add it to your list of what you are thankful for!

Its the perfect change up from your typical Thanksgiving desserts. It is almost a blend of them all into one great cake. You have the flavors of the most popular Turkey Day Pies! Pumpkin, chocolate, and cinnamon & spice (from an apple pie). This is also a pretty big cake so there is PLENTY to share and leftover for getting all sugared up for BLACK FRIDAY SHOPPING!!!

I haven't decided if I am going yet or not. My family and I decided to just get one gift for one other person this year since most of us children are battling student loan debt (blah!), so I really have no need to join crazies and go shopping, but wouldn't mind taking part in the madness. We'll see :).

Anyway I hope you all have a WONDERFUL and sweet Thanksgiving with those you love and take a moment to realize how lucky you are and to focus on whats good (&great) in the world!

*I am also SO VERY THANKFUL that you take time to read my blog, it means so much to me. Thank you!<3*

MMMM SOOO GOOD! It's not too sweet or heavy, just perfect!



Chocolate Pumpkin Bundt Cake

with cinnamon glaze

Adapted from Eating Well Magazine

Ingredients for the Cake:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup buttermilk (or you can sub in 1 cup of milk whisked with 1 tablespoon lemon juice, this is what I did)
• 15-oz can of  pumpkin puree
• ¾-cup light brown sugar, packed
• 1 large egg, room temp
• 1 egg white, room temp
• ¼ cup canola oil, I used veg oil because it's what I had.
• ¼ cup honey
• 1 tablespoon pure vanilla extract

Ingredients for the Glaze:

• 2/3-cup confectioner’s sugar
• 1 tablespoon cinnamon
• 1½ tablespoons milk

Directions

1. Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray.
2. Sift the flour, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl.
3. In separate bowl, whisk the buttermilk, pumpkin puree and brown sugar.
4. Add in the eggs one at a time.
5. Stir in the oil, honey and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
6. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached- about 1 hour. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 1 hour.

Glaze: Beat the confectioner’s sugar, milk and cinnamon with an electric mixer until completely smooth. Once the cake is cool, place it on a serving plate and drizzle the glaze over top. Slice and serve.



It's the great pumpkin (cupcake) Charlie Brown!

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Pumpkin Cupcakes w/Maple Cinnamon Buttercream

Hello hello! I have been seriously slacking at posting lately. Not only has there been birthdays and other event's but I have had a lot more work and to top that I don't have my camera because my sister is borrowing it and she lives hours away so I haven't been able to take pictures of what I have been making. But, since I've been wanting to post these and people keep asking me to (I feel special when people ask me to post something particular, yay me lol)  i decided to use my little point and shot digital. It doesn't do these pumpkin cupcakes justice, but it will have to do.

*Side note*:We have been having some AMAZING October weather and I am loving it. I haven't been home this time of year in 2 years because I was always traveling, but I am just super excited about the changing weather. Normally I am a cry baby when summer leaves but not this time. I could just drive and drive to look at the scenery and although I hate how dark it is in the morning and evening I love the warm sunny afternoons. Its like a little present. Mother nature is rewarding me for waking up before the sun and freezing my toosh off by letting me soak up the warm sun through out the afternoon.

Ok, now that you are thinking that I'm a loony hippie getting all sappy about the weather I'll move on to more important business. My pumpkin cupcakes with maple cinnamon frosting!

If you remember I used the same frosting for the banana fosters cupcake. It goes even better with the spice of this cake. It's like biting into a piece of autumn! Really, it is!

I based my recipe off of Ina Garten's however I altered it to make mine slightly different. But I'm saving that for my secret recipe file, and you will NEVER know my secret.

Mu ha ha ha!!

But really Ina's are fantastic and I love this recipe and so will you.

I will leave you with her recipe and a snippet of The Great Pumpkin Charlie Brown, just because it fits & I love these movies.

Enjoy<3

Ina Garten's
Pumpkin Cupcakes with Maple Frosting
Makes 10-12 cupcakes 

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 extra-large eggs, at room temperature
• 1 cup canned pumpkin puree (8 ounces),
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil

Direction
1. Preheat the oven to 350 degrees & line cupcake tins with foil or paper liners.
2. In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Top with maple cinnamon frosting.
 

Maple Cinnamon Frosting

• 1 stick butter, softened.
• 2-3 cups powdered sugar, to your preferance
• 1/2 teaspoons cinnamon
• 1/4 teaspoon maple extract, or real maple syrup.
• In a large mixing bowl, beat the softened butter until fluffy.

1. Add the maple extract and cinnamon.
2. Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency.

 *If the frosting becomes too thick, add a tablespoon or more of half & half/milk to thin out.

No recipe-recipe for cake balls

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Cookies and Cream Cake Balls

made w/ extra or left over cake

Hopefully you've all seen my post for my Oreo Birthday Cake, because these lil balls are the bite-size love child of that cake and some melted white chocolate. Well actually they are the orphan child who was left behind because they weren't used in the making of that awesome birthday cake, but who is really keeping track?

Anyways. I only made the cake into two layers by cutting one of the cakes in half instead of stacking each whole cake on top of each other. I didn't want to end up with a TON of left over cake that usually sits in the fridge while people have a tiny bit here and there and end up just throwing it out.

THROWING CAKE OUT IS NOT OK.

So i just went ahead and made it much smaller by only using the one cake cut in half and it was the perfect amount. Now what did I do with the other cake you ask?

I made these:

Look amazing right? Well they are.

I stuck with the cookies and cream flavor but you can use and flavor icing and topping you want.

Get crazy and creative, it will be fun.

So first I broke up the cake and crumbled into fine pieces. To do this is kind of stabbed in and swirled it with a fork and butter knife until it looked like so:

Then I scooped a little less than half of a jar of chocolate icing. Again use any flavor you prefer and adjust amount depending on how much cake you have. You need just enough so that when you mix it the crumbs start to form bigger clumps and the whole thing looks moist.

see how it's more clumpy and together now

Now you just form in to like size little balls by rolling them with your palms. I go ahead and dig in but you can use a tablespoon to scoop it out to make it easier to have similar sizes.

I set them on a parchment paper lined cookie sheet and placed them in the fridge while I crushed two Oreo cookies into tiny pieces and melted my white chocolate. I did this in the microwave with a Pyrex bowl. Set to 50% power or defrost and heat at 30 second intervals, stirring in between, until all melted.

There are several ways to go about dunking the cake balls into the melted chocolate. I find it easiest to just set it in and then using a mini rubber spatula gently twirl the cake ball until fully covered in chocolate. Then I use a fork to let the excess drip off when I scoop it out. Then set them on the same lined cookie sheet and sprinkle with cookie crumbs.

Once finished I like to let sit in the fridge for a few minutes to make sure they are all set.

Eat and share now, or save in an air tight container until you just can resist them anymore and dive right in!

If you didn't feel like reading all that:

Left over, or fresh cake crumbled finely.

1 jar of the icing of your choice

1 bag of melt aways of your choice, 16oz of prefer ed chocolate of your choice

A few Oreo cookies



1. Once cake is crumbled finely mix in enough icing to bring  crumbs together and moisten.
2. Crush two Oreo cookies in plastic baggie or in mini food processor.
3. Form into like size balls by rolling with palms. Place on parchment lined cookie sheet and set in fridge while preparing chocolate.
4. Melt chocolate in microwave in 30 second intervals or over a double boiler.
5. Dip balls into melted chocolate and roll until fully covered. Remove with fork or tooth pick and set on lined cookie. Sprinkle with cookie crumbs and let set.
6. Enjoy!

Milk's Favorite Cake

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Oreo Birthday Cake

Yay for cake! And yay for birthdays! Yes I am one of those people who LOVES birthdays. Nothing wrong with that, haters can hate. I have had to share my birthday with my twin sister my whole life (obviously) so maybe not knowing any different than always having to share a birthday enhanced my enthusiasm for birthday. What is so wrong with wanting to celebrate the day of someones birth and that they are still alive to enjoy it?
And what better way than with a delicious cake!

Well this is exactly what I like to do. I enjoy celebrating birthdays and I enjoy making birthday cakes. Deal with it. :)

It was my older sisters birthday Wednesday and so of course I wanted to make her a cake. But, as much as I love going all out with creative flavors she likes plain old yellow box cake with chocolate frosting.

Yeah, I wasn't going to make that, sorry Meg.

So I went with an oreo cake, since I knew she'd be ok with that being that she loves herself some oreos. This is a devils food cake with an oreo cream filling, and oreo buttercream/cream cheese frosting.

I kept debating between vanilla and chocolate for the cake base. But I'm glad I went with chocolate it makes more sense and really adds to the oreo concept and flavor.

 So happy birthday to my second mother and amazing big sister, Megan, or as she's known in my family Mother Meg.

I made my niece her own cupcake :)



Whimps Way Out:

 For two 8inch Cakes

1prepared box of your favorite chocolate cake
2 jars vanilla, cream cheese, or buttercream Icing

1/2 bag of oreo's, crushed

~OR!

From Scratch:
Devils Food cake

Adapted from SugarPlum

1 3/4 cups all-purpose flour

1/3 cup dark or regular unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 1/2 cup semi-sweet chocolate chips, 1 cup melted
1 cup buttermilk

1. Preheat oven to 350 degrees F. Grease baking dish.
2.  Sift together flour, cocoa powder, baking powder, baking soda and salt.
3.  Beat oil, butter, sugar and vanilla on medium speed, until creamy, about 2 minutes.
4. Beat in eggs, one at a time, until well combined.
5.  Beat in melted chocolate chips.
6.  Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well incorporated.
7. Fold in remaining chocolate chips
8. Divide batter evenly into two 8in baking dishes, (You can also make this a sheet cake or cupcakes)
9.  Bake 30-35 minutes, or until a toothpick inserted into cake comes out with moist crumbs attached.
10. Let cool for 5 minutes before transferring to cooling racks.

• If you want several cake layers, let the cake cool completely or let sit in freezer for several minutes. Using a serrated bread knife and pressing down gently on the top of the cake, slowly slice through the cake going back a fourth with the knife.  Cut into the cake just a few times then turn cake and repeat. Do this until you have cut all the way around the cake. Run the knife all the way through the cake using the cuts you already made as a guide.
• Gently remove excess crumbs.
• You can also flatten the tops of each cake  to make them flatter and less rounded, by using the same knife and slowly cutting straight across at the lowest point of the rounded top.

Frosting
recipe by Me

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12-14 Oreo cookies, finely chopped (I uased my food processor)
1 teaspoon pure vanilla extract

1. Whip cream cheese and butter until light and fluffy, 1-2 minutes.
2. Mix in powdered sugar one cup at a time.
3. Add vanilla extract.
4. Separate about 1/3 of the icing into smaller bowl and stir in 1/3 of crushed oreos, and spread onto top of the bottom layer of the cake
5. Place top layer gently down on top and spread entire cake with thin layer of some of the remaining plain icing.
6. I like to place in fridge/freezer to let this layer stiffen slightly.
7. Spread generous amount of remainging icing and smooth as much as possible.
8. Sprinkle remaining oreo crumbs on side of cake and press into icing slightly if needed.

 Take this cake and go out there and enjoy some birthdays!



Fro Yo, Fo Sho!

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Frozen Yogurt Cake

with honey cinnamon blueberry sauce

So I had this idea in my head for over a week now and I am excited to finally share it!

It all started when I bought the new cookies from Nabisco. The Newtons Fruit Thins. They sounded amazing! Blueberry and brown sugar crunchy, sweet cookies. Sounds delicious right?!

Well they weren't horrible but I did not get the taste I was hoping for and did't see myself eating them by themselves. Perhaps they were and acquired taste but I did not take the time to figure it out and a cookie should not even have to be an acquired taste, I mean its a cookie.

 I thought hmmmmm these would be great as a cheesecake crust! But, I have been on a frozen yogurt kick big time( I REALLLLLYYY want a good ice cream/frozen yogurt maker for my birthday, lol) and was wondering if I could make a frozen yogurt pie type thing with some blueberries mixed it. Then as the days went on I came up with this and finally got around to make it!

It is super sweet and somewhat healthy. I mean the cookies are made with whole grain ya know lol. But I did use lower fat fro yo and in the blueberry sauce using a natural sweetener like honey instead of sugar is much better because your body can process it more easily than refined sugars. Anyways, enough with the health lesson and onto the recipe!

I called this a cake because I didn't know what else to call it. I could have made it in a pie dish and built the crust up the sides or in a spring form pan but for some reason I went with a cake pan. Either way it came out wonderful! Hope you enjoy it too!

.....gone

For the crust:

8 or 9 Newtons Blueberry Brown Sugar Fruit thins/

   *or 1/2 cup of graham cracker crumbs

2 tablespoons melted butter

For the Sauce:

1pint blueberries

1/4 cup honey

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon fresh lemon juice

Fro' yo':

 Which ever store bought vanilla frozen yogurt you prefer

 I LOVE Edy's Vanilla Yogurt blends

 Or if your lucky with a ice cream machine, go ahead and make your own!

Preheat oven to 350.

In food processor, pulse cookies until they are a fine crumb.

Pour in melted butter and pulse until few clumps form.

Press firmly into 6inch cake pan, and bake for about 10 minutes.

Let cool.

Empty blueberries into large pot and mash slightly.

Pour in honey, cinnamon, vanilla, and lemon juice.

Bring to a boil over medium heat for 8-10 minutes, stirring occasionally.

Sauce will thicken, however if it is still thin super thin continue to boil a minute or two longer.

Assembly:

Let frozen yogurt soften slightly and spread layer over cookie crust.

Pour half of the COOLED blueberry sauce over frozen yogurt layer.

Place in the freezer to firm, about 10-15 minutes.

Repeat steps and place back in freezer, covered with cling wrap(do not press into blueberry sauce, just pull tightly over cake pan so that crystals do not form on top of cake)

Cut into slices or just go on and dig in with a spoon and you dont have to share it :)

 

Cinnamon Blueberry Cake with streusel topping & vanilla glaze

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Omg doesn't that just sound mouth watering?! Well its blueberry season and since I  live in the blueberry capitol of the world I've been eating them by the bucket, literally. I attempted to make these blueberry crumble bars the other day but went WAAYYYYYY overboard on the blueberry mixture and so instead I got an interesting take on a blueberry buckle with a thin crust on the bottom. It was actually soooooo delicious because I added lemon zest and juice to the berry mix mmmmm.

 Ok anyways, I still have a ton of berries left so i decided to make blueberry muffins to bring into work tomorrow. But like I said before I NEVER have everything I need and I was out of the cupcake/muffin liners. 

So I decided to make a cake instead. And it was a success! 

 This is seriously a scrumptious cake! Its light and sweet with a ton of blueberries. The crumble topping is slightly crunchy but still super smooth and sweet. And then that glaze mmmmm. Just goes perfect with the streusel on top! You know your wishing you could have this cake! 

p.s. I added quite a bit of cinnamon because I can never have enough so feel free to use less, but who would do that?!

If you can't come visit me for a piece lol, here is what ya need:

Cinnamon Blueberry Cake with streusel topping & vanilla glaze

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup  butter, soften
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon1 egg

2 cups fresh blueberries (frozen might work just make sure they are thawed and dry)
    I also toss the blueberries in a little cinnamon before adding to the batterCrumb Topping
    1/2 cup granulated sugar
    1/3 cup all purpose flour
    1/2 teaspoon ground cinnamon
    1/4 cup margarine or butter, softened

    Sprinkle of cinnamon

Mix all ingredients until crumbly. Sprinkle over batter.
Glaze - recipe follows

Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.

Mix flour, sugar, baking powder, salt, and cinnamon in a large bowl.
Add milk, egg, and softened butter and mix with a large spoon until well incorporated.
Carefully stir in berries.

Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Pour a giant glass of milk and try not to eat the whole thing! 

Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
   -Mix until sugar is dissolved. Add more sugar or milk as you go if its too thin or too thick.