Cookies & Cups > Recipes > Dessert > Cakes > Blueberry Muffin Cake

Blueberry Muffin Cake

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It’s soft, loaded with blueberries and topped with the best crunchy crumble!

Blueberry Muffin Cake

I have a breakfast cake for you. Oh yes I do.

Cake in the morning almost might be maybe a little bit possibly better than cake for dessert. Did I just SAY that? Yes, I sorta did.

And cake with a crumble topping? HONEY I’M HOME! Yes. Just all yes.

I’m putting my fruit in baked goods aversion to the side today, because I feel like blueberry muffins don’t really count. Why in the world IS that? It’s like they are the fruit exception. I mean, if someone makes a pear cake, I’m all, no thank you very much… but blueberries? Yeah, those sneaky little buggers slip under the radar.

Also my kids obviously love my blueberry muffin recipe. So when we had the idea for a huge blueberry muffin ala the Blueberry Muffin cake we went for it. Fruit and all.

This Blueberry Muffin Cake is an ALL TIME favorite! It's soft, loaded with blueberries and topped with the best crunchy crumble!
And I even have this fun little video to show you how to do it!

Right now blueberries are at their finest. But please, use frozen, thawed blueberries if you can’t find any gorgeous fresh ones. It’s really totally cool.

Fresh Blueberries for Blueberry Muffin Cake!

My kiddo got super involved in this whole process. Also he decided that crumb topping is the best thing ever. Welcome to the world, young one.

Making crumble topping for Blueberry Muffin Cake

The cake batter is super simple. No mixer necessary.

And you just dump those blueberries on in…

Fresh Blueberries for Blueberry Muffin Cake!

Carefully mix it up…

Fresh Blueberries for Blueberry Muffin Cake!

And spread it in a Springform pan. I use a 9- inch Springform pan for this because I like how easy it is to remove the sides. You can absolutely bake this cake in a 9- inch round pan, as long as it’s not too shallow…or even a 9×9 in square baking dish!

Blueberry Muffin Cake...such a simple batter!

Top the batter with the crumble…

Making Blueberry Muffin cake!

And then bake it up!

Of course I added a sugar glaze. Of course.

This Blueberry Muffin Cake is an ALL TIME favorite! It's soft, loaded with blueberries and topped with the best crunchy crumble!

And dig in. I’m telling you this is one good cake!

This Blueberry Muffin Cake is an ALL TIME favorite! It's soft, loaded with blueberries and topped with the best crunchy crumble!

This is great for breakfast or dessert… cake for president!

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Blueberry Muffin Cake

Blueberry Muffin Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 74 reviews
  • Author: Cookies & Cups
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: serves 8-10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: French

Description

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It’s soft, loaded with blueberries and topped with the best crunchy crumble!


Ingredients

Scale

Crumb Topping

  • 3/4 cup granulated sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup plus 2 tablespoons butter, room temperature

Cake

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 3/4 cup milk
  • 1 egg
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk

Instructions

  1. Preheat the oven to 375°F/190°C
  2. Spray a 9″ Springform pan with nonstick spray and set aside.
  3. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
  4. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
  5. Spread the cake batter into the prepared pan and top evenly with the crumb topping.
  6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
  8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
  9. Serve warm or at room temperature.

Notes

store airtight for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 365
  • Sugar: 38.9 g
  • Sodium: 194.7 mg
  • Fat: 12.4 g
  • Carbohydrates: 61.3 g
  • Protein: 4.3 g
  • Cholesterol: 49.5 mg

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278 comments on “Blueberry Muffin Cake”

  1. Incredible recipe! It’s so easy and delicious. We’re on vacation with friends and everyone has requested this two days in a row. Definitely a new favorite.






  2. Great recipe. Made it as a dessert and it was a huge hit. This would be awesome for a brunch! I will definitely make it again






  3. Can anyone give me the metrics (grams and millilitres) for this? I don’t know what an American cup is. Thank you

  4. I thought I had some frozen blueberries and too late I discovered there were none. I substituted fresh cherries for the blueberries and the cake was amazing. I’m sure it is just as delicious with blueberries. Thank you for all your wonderful recipes!






  5. Michelle Shumway

    My family and I love this recipe. It is perfect for special occasions like Christmas morning. I have made it several times. I don’t have fresh blueberries very often and have substituted for frozen blueberries. I have had to cook the cake for a longer amount of time when I do this. Should I cut back the amount of moisture I put in the cake to make up for the frozen berries?






    1. If I use frozen blueberries I first put them in a bowl and dust them with a couple of tablespoons of flour, stirring to coat them all. It also helps keeping the blueberries from sinking to the bottom when baking.

  6. I make this all the time! Everyone loves it. The only thing different I do is I bake the cake about 10 minutes before I add the crumb topping. Perfect

  7. My daughter and I made this for our Father’s Day brunch this morning and it was perfect! I am at 5280 feet and did cook it for 5 extra minutes and it was great! There’s absolutely nothing I would change. It’s not too sweet and I loved the huge amount of fresh blueberries that went in to it. Will definitely be making this over and over!






  8. I’ve made this cake twice in the last week. And it’s a huge hit. So good and easy to make. Two thumbs up all around!






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