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!

Print

Blueberry Muffin Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 30 minutes
  • Cook Time Cook Time: 45 minutes
  • Total Time Total Time: 1 hour 15 minutes
  • Yield Yield: serves 8-10 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine 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:

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.

Keywords:: Blueberry crumble cake, blueberry cake recipe, blueberry cake, easy blueberry cake, easy blueberry cake recipe, best blueberry cake, fruit cake recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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243 Comments
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Mary Beth
September 21, 2020 4:43 pm

I’ve made this twice to rave reviews each time!! Now that apple season is here, I’d like to add them instead of blueberries. Will it be too dry?

Harriet
September 2, 2020 11:01 pm

Made Blueberry Muffin cake for first time tonight. It was Amazing!! Thanks for super delicious recipe!!!

Janet
August 19, 2020 7:46 pm

made this this morning. Very easy and tasty!! Thanks for sharing!!!

Amy Harting
August 18, 2020 3:35 pm

Can you make I in a 13×9 pan???

August 1, 2020 10:20 am

Hey Shelly, this is a family favorite! But a question, we’re expecting baby brother soon so I’m freezing lots of our favorite meals and muffins…think this will freeze well in slices, but I would make fresh glaze?

Manda
July 30, 2020 5:53 pm

I’ve made this a few times now and it is amazing!! Thinking of trying different berries next time and also doing as muffins. Thanks for the great recipe!

Hollie
July 7, 2020 2:31 pm

Can you substitute buttermilk for milk?

Hollie
July 7, 2020 2:55 pm
Reply to  Shelly

I had some left over from another recipe and wanted to use it up. When I googled it, it said to decrease baking powder and increase baking soda when using buttermilk. There was no baking soda in the recipe.

Harika
June 26, 2020 2:58 pm

Baking for the first time ever, and this muffin came out amazing!
Just added a tad bit of vanilla extract in the cake.

Tricia
June 23, 2020 8:42 am

Hello, I was wondering if you substitute fresh strawberries ?

Thanks

Jenny H
June 22, 2020 7:19 pm

Good choice for Father’s Day dessert! Glaze was bland but ok. Cake was great, streusel needed something to take it to the next level.

Jill
June 21, 2020 1:50 pm

Made your recipe for Father’s Day brunch. It was a huge hit! Thank you.

Stephanie Verrengia
June 20, 2020 4:13 pm

Can you make the batter ahead and bake later??

Sydney
June 19, 2020 7:39 am

Hi! Would I half the recipe to make it in a 6 in springform? Looking to make this for Father’s Day! Thank you!

Elisa
June 9, 2020 9:53 pm

Can you use frozen blueberries? Regardless, I’m making this… it sounds delicious and I saw so many positive comments

Traci Bock
May 9, 2020 5:26 pm

I’m sorry but all the pop ups and ads and extras just drive me crazy. Can we not just have the recipe?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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