The central claim of the Christian faith is that Jesus rose from the dead. If Christianity is true, this cannot be mere wishful thinking in the mind of the believer. If Jesus did not rise from the dead as a fact of history, then the entire Christian faith is destroyed. Thankfully, there is very good reason to believe in the historicity of the resurrection. The following is an attempt to show that the most logical (not merely religious) conclusion of the evidence is to state that the resurrection was a fact. There is no doubt that Jesus was a real historical person who lived 2,000 years ago in the Middle East. There are multiple primary sources apart from the New Testament attesting to Jesus’ existence and what he was known for, and they agree in broad strokes with the account provided by the Gospels. For example, Josephus (36-100 B.C.) was a Jewish historian who lived and died as a pious Jew but who also wrote about the life and actions of Christ. Most notably, he stated that Jesus was a miracle worker and great teacher who was executed by the Romans. Josephus also noted that Jesus’ closest followers claimed that he rose from the dead on the third day. He said that the body of Jesus was never found and that Christians continued to increase their numbers by the day. After Jesus was tortured and killed on a cross by the Roman Empire, hundreds of people attested to having seen Jesus risen from the dead. Many of the people who saw the risen Christ were convinced that they should spend the rest of their lives telling everyone about Jesus. Countless eyewitnesses even went to their deaths refusing to deny the fact that Jesus rose from the dead. The details concerning Jesus’ burial are essential for showing the truth of his resurrection. First, according to Matthew 27:57-66 Jesus was placed in a new tomb that had never been used before for burial. Scholars estimate that the rock in front of the entrance to Jesus’ tomb would have weighed roughly 3,000 pounds and 8 to 10 feet tall. In front of the rock would have been the ancient equivalent of police tape: a metal chain attached to a piece of clay that had Caesar’s face on it. Since Jesus was convicted of a capital crime, messing around with his grave would be deemed a capital offense. If you broke this barrier, you would also be crucified. We also know that a Roman Guard was placed there because the Jewish hierarchy was afraid that Jesus’ followers would steal his body. A Roman guard consisted of four highly trained Roman soldiers (a modern equivalent would be Navy Seals). If the disciples had stolen the body, they would have agreed to commit a capital offense (tampering with the tomb of a criminal killed of a capital crime). Then they would have had to disarm four Navy Seals; move a 3,000-pound, 10-foot rock; and then take Jesus’ body and discard it in a way that no one (over 2000 years) could find. Not only would they need to succeed in the cover-up, but then they would have committed to traveling the world—at great personal risk—to convince people that Jesus was, in fact, risen from the dead despite knowing that it was a lie. The historical record is also clear on another point: All of the Apostles (except for John) died for their faith. They were not just killed, however. These first followers were burned alive, boiled alive, filleted alive, and crucified (upside down, in Peter’s case). They were killed in some of the most gruesome ways in history, and yet they were willing to do so. None of them said that they had lied, despite the fact that doing so would likely have meant safety. This is because what they saw transformed everything. What they saw was the truth. This is critical. Think about the character of a liar. A liar is mischievous because he is selfish. He only cares about himself and what is best for himself. Therefore, a liar (actually, hundreds of liars) were willing to reject their selfishness and die for a lie? Why die in such a brutal way for a lie? How is it possible that no one ever slipped up and told the truth rather than be tortured? How come no one has ever found Jesus’ body? Isn’t it more reasonable to believe that Jesus actually rose from the dead, appeared to his closest friends, and so inspired them that they were willing to do anything to talk about his life (even give their own lives)? The answer is obvious. The resurrection is a fact of history. The evidence is overwhelming in its support. All history is dependent on eyewitness testimony. We count on it the court of law and in the transmission of events passed down over history. In the case of the resurrection, the testimony of the eyewitnesses continues to empower Christians today to know and believe that sin, evil, and death was defeated by Christ, and that Jesus is truly alive—truly risen. We publish a variety of perspectives. Nothing written here is to be construed as representing the views of The Daily Signal. The post The Resurrection as a Fact of History appeared first on The Daily Signal.

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Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping! A Delicious Homemade Blueberry Cake Blueberry Muffin Cake is the best homemade cake you’ve ever put in your mouth! Moist and incredibly flavorful with fresh blueberries and crumble topping. The light lemon combined with the blueberries is magical. This cake was AMAZING. You need this in your life! It turned out so moist and the flavor was just over the top. Frequently Asked Questions: Do I have to use real buttermilk? Usually when I share any recipe with buttermilk, folks will ask for a substitute. I know you can add a bit of lemon or vinegar to milk but it’s not exactly the same. Buttermilk is thick and not just tangy. So just tanging up some milk is not exactly the same. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar thickness and consistency. You can make the buttermilk substitute but I would encourage you to use the real stuff if at all possible for best results. My cake always sticks to my bundt pan, what do I do? With bundt pans, you need oil or butter as well as flour to coat the pan. I like to use the nonstick spray that has flour in it. Baker’s Joy is a common brand and Pam has their own version as well (not paid affiliate links). I’ve never had a single issue since using it. Spray your bundt pan very well (making sure to get in all the little bumps and grooves.) Once your cake cools, it should easily pop out of the pan. Should I coat my blueberries in flour so they don’t sink? This batter is pretty thick and I don’t usually have issues with them sinking. And honestly, I find that coating them in flour only works sometimes, some of those bigger berries are determined to sink no matter what! Ha! If you are afraid of yours sinking, you can definitely try to coat them in the flour first to try to prevent it. The taste will still be good no matter what. Can I use a different baking pan? If you don’t have a bundt pan, you can use loaf pans or a 9×13-inch baking pan. You may need to adjust the baking time needed. I haven’t personally tested this recipe with other pans so I can’t give you baking times. Use the toothpick trick to be sure the cake is done baking though. Is it better to use fresh or frozen blueberries? For this cake I prefer fresh blueberries but you could use frozen. Run the frozen berries under cool water then carefully pat them dry with paper towels. Then toss the berries in a bit of flour. This will help keep them from breaking up too much while gently mixing into the batter. How do I store leftovers? Leftovers can be covered or wrapped and left on the counter for two days or in the refrigerator for 5 days. It can also be frozen. Wrap in plastic wrap then aluminum foil (to prevent freezer burn) and it will keep for up to 3 months. Defrost in the refrigerator when ready to eat. Ingredients Needed: (See Recipe Card Below for the Full Recipe) salted butter – the butter needs to be fully softened to room temperature. Do not use melted butter. I like to put my butter on the counter for a few hours. sugar – I have not tried this wit ha sugar substitute so can’t say how that would work but theoretically it should work. eggs – your eggs should be at room temperature. This allows for the cake to rise much easier. vanilla and lemon extracts – the lemon extract really brings out the flavor of the blueberries so try not to skip this one! I like the concentrated lemon flavor in lemon extract but you can use lemon juice or lemon zest as well. We just want that hint of lemon flavor in this cake. all-purpose flour – I always use White Lily flour for my baked goods. It is the absolute best and produces the lightest and fluffiest cakes. Make sure when measuring flour that you do not pack your measuring cup. Just dip your cup into flour and scoop off the excess with your hand or a butter knife. Packing the cup will give you too much flour and make a dense, dry cake. baking powder and baking soda – yep, you need both for this recipe. Make sure you check that they are both fresh. The reason why most baked goods do not turn out properly is because the leavening agents were expired or no longer fresh. real buttermilk – real buttermilk keeps this cake so moist. You need that fat so just adding lemon juice or vinegar to milk is not going to work here. It’s got to be the full fat real stuff. fresh blueberries – see the FAQ section above about using frozen blueberries. You could use blackberries or raspberries instead. oats – I like to use the smaller and thinner quick cooking oats. How to Make Blueberry Muffin Cake: Preheat your oven to 325F degrees. Spray your bundt pan with nonstick baking spray (the kind with flour added). Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies. Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined. Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.  Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined. At this point, you are going to alternately add in the flour mixture and buttermilk. 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 it. You want to stir just until it’s all come together. If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl. Gently stir in HALF of the blueberries. Be very careful when stirring so you don’t bust open all the berries. Just gently fold them in. Now add the batter into the bundt pan.  Then add the rest of the blueberries on top. Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. And don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more. While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly. Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. And now it’s safe to turn off the oven. Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily. Start making the glaze. Combine powdered sugar, lemon extract and milk. Stir well. I like my glaze a little on the thicker side but if you need to thin it out, just add a tad more milk until you reach desired thickness. Whisk together until smooth. Drizzle glaze over cake. Then immediately sprinkle on crumble topping so that it sticks to the glaze.  Oh my gracious, it is such a pretty cake! Then slice and serve! Craving More Recipes? Biscuit Blueberry Cake Blueberry Butter Swim Biscuits Lemon Blueberry Coffee Cake The Best Blueberry Cobbler Lemon Blueberry Poke Cake Blueberry Cheesecake Crescent Rolls Blueberry Cinnamon Roll Cups Blueberry Yum Yum Blueberry Dump Cake Blueberry Pie Filling Blueberry Cookies Print Blueberry Muffin Cake Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping! Course DessertCuisine American Prep Time 15 minutes minutesCook Time 1 hour hour 15 minutes minutesTotal Time 1 hour hour 30 minutes minutes Servings 8 Calories 751kcal Author Brandie Skibinski IngredientsFor the cake:1 cup (2 sticks) salted butter softened to room temp.2 cups sugar3 large eggs1 Tablespoon vanilla extract½ Tablespoon lemon extract2 ¾ cups all-purpose flour2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt1 ¼ cup whole real buttermilk1 pound fresh blueberriesFor the crumble topping:2 Tablespoons real butter, slightly softened2 Tablespoons brown sugar3 Tablespoons flour2 Tablespoons oats, quick-cooking is fineFor the glaze:1 cup powdered sugar1 teaspoon lemon extract2 Tablespoons milk InstructionsPreheat oven to 325F degrees. Spray bundt pan (REALLY WELL) with nonstick baking spray (I like the kind that has flour in it – like Baker's Joy). Using an electric mixer, cream together the 1 cup (2 sticks) salted butter and 2 cups sugar. It should look nice and fluffy when combined. Then beat in 3 large eggs, 1 Tablespoon vanilla extract and 1/2 Tablespoon lemon extract into the sugar/butter mixture. Next, in a separate bowl, combine 2 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Stir together with a fork until combined. At this point, you are going to alternately add in the flour mixture and 1 1/4 cup whole real buttermilk to the sugar/butter mixture. 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.If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl. Gently stir in HALF of the 1 pound fresh blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in. Now add the batter into the bundt pan. Then add the rest of the 1 pound fresh blueberries (half pound) on top. Bake for about 65-75 minutes. Oven times vary but the top should be golden brown and a inserted toothpick should come out with no batter on it. Allow the cake to cool COMPLETELY before releasing (about an hour and half or so.) While the cake is cooling, make crumble topping. Combine all ingredients (2 Tablespoons real butter, 2 Tablespoons brown sugar, 3 Tablespoons flour, and 2 Tablespoons oats,) in a small bowl using a fork or your fingers. Mix until crumbly. Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.Start making the glaze. Combine 1 cup powdered sugar, 1 teaspoon lemon extract and 2 Tablespoons milk. Stir well. Whisk together until smooth. Drizzle glaze over cake. Immediately sprinkle on crumble topping so that it sticks to the glaze. Video Notes Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.  NutritionCalories: 751kcal | Carbohydrates: 115g | Protein: 9g | Fat: 29g | Sodium: 375mg | Fiber: 2g | Sugar: 75g Originally published: February 2015 Updated photos and republished: April 2026

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