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 of mine! 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 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: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • 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:

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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197 Responses
  1. Kristin

    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!!

  2. Sharon

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

    Just checking. Thanks for the recipe!

          1. Jan

            The dough was really really really thick. I added another cup of milk. Baked for over an hour at the recommended temperature. Edges were done but the middle wasn’t cooked all the way. I had frozen the blueberries but next time will thaw them out first as they were near impossible to fold into the batter. I felt as though there was a liquid missing or that the butter should have been melted. I had made another blueberry cake which was great. This was a disaster.

          2. Shelly

            yep, frozen blueberries in the batter will cool the batter off, changing how the cake will bake. Hope you give it another try with fresh berries!

          3. Jan

            But frozen blueberries would have NO effect on the BATTER which was as thick as glue. I know you’ve made chic chip cookies. Well this batter was way thicker than cookie batter any day. I’ll stick with the other recipe I have but will add the crumb topping as well as the icing to that one.

          4. Lynn

            I just popped this in my oven. I too found the batter way too thick and I added an extra 1/4 cup or so. I did use fresh berries though. Fingers crossed it turns out…..

        1. Jenny-Lee

          I kept scrolling till I came apon having the same problem. I knew I wasn’t going crazy !! And this is exactly why I don’t trust these random cooking pages. Always seems like they do this just to mess with people so we end up having to waste our time and throw away perfectly good ingredients. I am disappointed in the very off list of ingredients. Get a life, FIX your measurements and stop wasting people’s time. Thanks for NOTHING !!

          1. Shelly

            I can assure you that my goal isn’t to “mess with people”.. haha! There are tons of fantastic reviews of this recipe, and I make it all the time with no issues.

          2. Jacks

            Well I made this cake with my 5 year old granddaughter as she wanted a blueberry cake. I found this recipe on line and it was so simple and easy to make. It worked beautifully. As I live in the U.K. I had to make sure the butter was very soft before measuring as we don’t tend to use cups and I added a little more flour to the topping as it seemed a little greasy. I wonder if the people who had a problem with this recipe didn’t have the butter soft enough.

  3. 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?!?

  4. 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!”

  5. 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!

  6. 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!

  7. 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?

    1. 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.

    2. Bianca

      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.

  8. 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.

  9. susan

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

    1. 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.

  10. Michelle

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

  11. Shelly…
    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.

  12. Kasey

    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.

    1. Shelly

      Hi! Did you end up baking the cake? I have made this cake with this exact recipe no less than a dozen times and it ALWAYS turns out perfect. SO sorry you ran into issues…but you never mentioned your end result…

  13. Jenny

    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!

  14. 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!

  15. Nicole

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

  16. 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.

  17. Mary

    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.

  18. 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!

    1. Shelly

      That’s strange…I have heard from a few other people that this has happened to them, although it has never happened to me. I would increase the amount of flour in the crumb topping by 2-3 tablespoons 🙂

      1. Chelsea F.

        Ok, thanks I’ll try that next time! Even though mine didn’t look exactly like yours it was delicious and the rest of my family loved it too.

      2. Elly

        hi. The topping just like some of you said, didn.t come out as it should. Nevertheless, I added more flour and it was OK. Gracias por la receta. Rico!!!

      3. Ida

        Sounds like a butter flavored spread was used. They have water in them and DO NOT WORK. Butter is butter and can not be exchanged with those diet spreads. Anyway butter is good for you. It is NOT manmade.

  19. 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.

    1. Stephanie

      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!!

  20. Lisette

    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.

  21. Bel

    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 🙂

  22. Fay

    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 try making a fresh cranberry-orange version, when blueberries are out of season.

  23. Alex

    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!

Leave a Reply

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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