Blueberry Muffin Cake

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

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

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 love blueberry muffins. 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!


Blueberry Muffin Cake

  • Author:


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


  • 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


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


  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.


store airtight for up to 3 days.




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164 Comments on "Blueberry Muffin Cake"

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I love blueberry muffins and now they are baked up into a cake, delicious!! Just give me a bowl of that crumb topping and I’ll be happy!


Try blueberry muffin cookies!


I’m drooling.. This looks delish!

Katrina @ Warm Vanilla Sugar

Muffin cake?!?! Ahhhh this sounds incredible!! Love it!


Does this has to be made in a springform pan?


No .she said It can be baked in a 9×9 dish or a 9″ cake pan as long as it’s not too shallow


The only things that would make that better is a few holes punched in it with that sugar glaze poured down the middle and the crumb topping added to the top of that!!


Under the cake ingredients, it list “1/4 butter, room temperature” …. is that 1/4 cup butter?

Just checking. Thanks for the recipe!


This cake would be so perfect for breakfast!

Kara C.

This looks amazing! It would be something special to add to a brunch table, without the typical expected muffins. And who doesn’t want cake for breakfast?!?

Ann Umland

Made this last night so my husband could have a slice for breakfast (he gets up at 5:30 & leaves at 6:15- wasn’t getting up at 4:00 so he could have it warm! 🙂 ). He declared it to be “frickin’ awesome!”


This looks so good! I think I’m going to make this today!

Shawn @ I Wash You Dry

I love breakfast cakes! This would be adorable for a shower or brunch. Love!

Joan Hayes

I will eat cake ANY time of day (but also prefer it in the morning). : ) And this one in particular looks wonderful! I love breakfasty cakes/coffee cakes, and blueberry muffins, so this is the perfect combo! YUM!

Jessica DeMay

I just bought 2 pounds of blueberries and this looks like the perfect way to use them!! Crumb topping IS the best- your son is very smart 🙂

Mallivan Olinger

I want to make this for our “breakfast club” at work but was wondering if you can tell me how many servings you think I could get out of this recipe? This looks so delish!


How did you get your batter to not have blue streaks in it from the blueberries? Is it because you use fresh? I make blueberry muffins with frozen blueberries and the batter always turns blue, is there any way around this?

Dr Judi

I use frozen and I usually sprinkle a little flour on them first and then fold in very gently. I will be interested if there is a better way, for these blueberries look gorgeous.


Sometimes if you mix the blueberries with a little flour it helps stop some of the running color


I keep my blueberries in the freezer up until the very end when they are needed. Roll them in the light flour and you should be good to go.

Dr Judi

Love the looks of this cake…under crumb topping is the flour measurement supposed to be 1/3 (cup) plus 3 tablespoons?

As I am anxious to make this I will just go ahead and see what happens, thank you so very much.


¡Excelente receta! tiene una presentación increible, con unas bonitas fotografías, parece fácil de elaborar. No veo el momento de probarla.
Gracias por compartirla con todos.

June @ How to Philosophize with Cake

Mmmm, all that streusel! Looks like my kind of breakfast 🙂


How much flour for the crumbs? I’m in love with this I’ve never baked before but that’s about to change


looks so good
my crumb topping didn’t work just turned into a greasy mess
do you think the butter was too soft to start? any suggestions are welcomed

Chelsea F.

I followed the recipe exactly and my crumb topping also melted into the cake. What did I do wrong? It still looks yummy, just not like yours.


Mine too!


Just picked some fresh wild huckleberries – this recipe will accommodate them nicely!! L O V E the crumb topping!!


Just read the Blueberry Muffin Cake recipe. It looks delicious. I had the blueberries in the fridge and decided to make it. Oh Yea!…five stars for sure. It looks just like the picture. very easy to make. The cake is not heavy, the crumb topping perfect. It doesn’t need the frosting. I had one piece without it and one piece with it. Well I ruined my diet for today and tomorrow is not looking good! Thanks for a great recipe.


If using frozen berries do you thaw them first?


Girlfriend, your measurements are seriously messed up. My husband and I are bakers and have been following this recipe to a “T” but are laughing with each other because there is just no way this works. The batter feels like play dough and the glaze is no where near liquid. Please correct because the idea is wonderful.


Don’t know what I did wrong with the crumble. First time it came out wet like cookie dough. Second time when I baked it, it melted into the cake. Help please!

Elena Shetty

Is it true that all the blueberry inspired cakes are good or that i’m a crazy blueberry cake lover? I just can’t stand the idea of a cake without blueberry. Just crazy in love with this!


My daughter and I made this for our weekend *breakfast* and loved it! Thank you for the delicious recipe.


Have you ever “cheated” and used a boxed cake mix? Would this work with one of the gluten free mixes? Several co-workers are gluten free and I feel bad when they can’t eat.


I’m excited to try this. Granola is a great snack for me, or breakfast to go. I’m wondering if you have ideas for how to share the granola experience with my grandson, who is allergic to oats.

Chelsea F.

I followed the recipe exactly and my crumb topping also melted into the cake. What did I do wrong? It still looks yummy and tasted AWESOME, just the crumb topping did not look like yours. It barely lasted 2 days at my house, will make it again soon for sure!

kelly drinkwater

the glaze was not smooth at all. with so little milk how could it be smooth. i had to add more milk to get it close to smooth. also when you say to stir batter until almost smooth, your batter looks really smooth to me.


This happened with my glaze, too. Waaay too thick. Needed more milk. However, this cake is divine without the glaze! Fresh berries are the best. Have added this recipe to my “go-to” list!!


I baked two of these last night and this morning for our summer picnic. The whole house smelled so good! Ofcourse we had to taste before serving it, and everyone loved it! The crumble is nice and crunchy. I think I will try this recipe with apples or pears too.


I made this thinking my spring form pan was 9 in. when it was only 8in. It still came out wonderful! I just had to keep an eye on it for a while. The batter is perfect and tastespecially just like a muffin! I even used frozen blueberries.. only half thawed because I forgot I need them. Still turned out fabulous! Thank you we were wondering what banana might taste like.. hint hint 🙂


Can I double this and make it in a 9×13 pan?

I made it this evening, after seeing it a few days ago on Pinterest and noticing that I already had all the ingredients. It came out great! It looks just like the picture. I did have to adjust the amount of liquid by a couple teaspoons for the batter and the glaze. Having all the pictures is such a help with unfamiliar recipes to know what consistency you’re looking for, so I went by that for my adjustments. I added some lemon juice to the glaze, because I like a bit of lemon with blueberries. I think this autumn I’ll… Read more »

Thank you so much for sharing this recipe! It was scrumptious and turned out just right. I was able to impress even my in-laws with this one!
Will be making this again soon 😉
Greetings from Germany!

Dawn L

I made this tonight with blueberries I picked yesterday. This cake was amazing so moist delicious & lighter and fluffier then regular muffins. My family went bonkers over it warm they couldn’t resist even though they were full from dinner. The only thing I changed was I added a bit of fresh lemon zest to the batter because I put that in blueberry muffins. Once again you hit it out of the park & made me a hit in the kitchen again. Love your recipes!!


I made this for my mom’s birthday and she loved it. I added a couple of extra tablespoons of flour into the crumble to avoid the melting butter issues that others had, and it came out perfectly! Forget blueberry muffins, this cake is just as much work but it tastes so much better. Thank you so much for sharing this recipe, it’s a keeper for sure!


loved it I put raspberry and blackberry so along with blueberries also a little vanilla
Yum yum my sons loved it

Nancy Gamelin

I made this yesterday afternoon. Delicious! Family loved it, so it’s truly a keeper! I, too, had to add more milk to the glaze, and my crumbs melted away. Next time, I’m going to try the crumb recipe from my apple crisp, which calls for pieces of cold butter, rubbed into the flour/sugar mixture. (I use my fingers and just rub the butter in until nice drums form.) They tend to hold their shape better.

Denise Walker

I just made this today and my husband loves it! I can’t have any because I’m allergic to sugar so I was anxious for my husband to get home from work to be my taste-tester! Thank you so much for a great recipe; I will be making it again.


This looks like a great recipe! I have never made a crumb topping with room temp butter, in fact, just the opposite. Cut the butter in tiny cubes, separate, and put back in the fridge for a bit, then combine with the rest of the ingredients. Can’t wait to make this.


Made this for a potluck and it was really good! But the crumb was overly sugary, I prefer a more tender crumb so I would cut back on the sugar next time. It was also very done at 40 minutes so next time I will check it at 35 minutes. Overall it’s a keeper ?


This was delicious! I did half blueberries and half blackberries. I also substituted brown sugar and cold butter for the crumble. I put in my break room at work and it was gone in minutes.


Can you use almond milk?


I just made this recipe and had it for my family!!!! Amazing and it will a “keeper”!!!! And it was soooo easy!


I made this cake. It was delicious! In the middle of making it, I was interrupted and it was baking in the oven before I realized that I’d forgotten the blueberries! Lol I ended up serving the cake with fresh blueberries on top. It was so good! Thanks for the recipe!


I would specify if the butter & sugar should be creamed first. The directions imply that you can just pour everything in together and get the same result.


Tastes so good!
Thank you!


Love this recipe!,so easy to make and very tasty.