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!


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


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


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.

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




192 Responses

    1. Shelly

      I wrote about the other options that you could use in the post 🙂 But no. You don’t have to use a springform pan.

  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
    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. Anissa

        Are they using margarine instead of real butter? I wonder if that would make a difference with water being in margarine?

      4. 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!

  24. 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!!

  25. Sarah

    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!

  26. 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.

  27. 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.

  28. Crissy

    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.

  29. Stacey

    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 ?

  30. AJ

    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.

      1. Heather

        I tried to make a different coffee cake recipe with almond milk… Consistency wasn’t close to when I have used skim milk… I’d stick with milk if you can tolerate it. :).

        1. Heather

          Omg…made for husband’s meeting…. Loved! Had issue with crumbs melting so will try a little more flour next time. Thank you!! So much fun to make.?

  31. Kate

    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!

  32. Ellen

    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.

    1. Shelly

      The method I use for this cake is to NOT cream the butter and sugar together. I make it as written and love the result.

  33. Kellie

    I try recipes on almost a daily basis with I’d say a 90% success rate and I too had a ton of issues with this… My dough is like play-doh as some others have mentioned. Did anyone find a fix for this?
    Thank you for the recipe regardless!

  34. Maria

    Hello so I made the receipe but did not come out as plan I made a mistake on the crumble I it too watery so it came out like a cinnamon bun lol. But even with the flops it was a success and was like by my judges lol.

    Thanks for Sharing

  35. One thing i did notice with other comments and my own experience, with the crumb topping the butter must be cold not room temp or it wont hold the crumble shape, and anyone trying to use margerine instead of butter, tub margerine does not work well for this, use stick margie, or real butter or it will melt

  36. Ruby


    I just want to say that I made this cake exactly as the recipe says and it came out wonderfully. I too am “a baker” and didn’t have any issues nor did I question your recipe based on my own experience. I would also like to say that I have not seen such unfair comments on a baking blog before and I am sorry for that. Keep doing a great job.

    1. Shelly

      haha! thank you 🙂 I make this all the time and never have an issue, so I love feedback, but don’t always know how I can help when things go wrong on a recipe that I know works perfectly. Thank you!!

  37. Kat

    Thank you so much for this great recipe. I have already made this cake twice, the second time with raspberries though and it was absoluterly gorgeous as well. This has become one of my favourite recipes for sure..pefect for breakfast but for afternoon coffee as well..and that crumble I will use this for all my fruit crumbles from now on.

  38. Amy

    For the crumb topping why not just put 1/2 cup of flour instead. It would be easier for readers to measure out and just make that step simpler. Just a suggestion. I’m making this recipe right now.

  39. Jan

    Your website is awful way too many ads, took me almost 15 mins to get to recipe, had to wait till the ads popped up before I could scroll. Down , won’t be using you anytime soon.

  40. Gail

    I made this ,this morning for our summer work crew at school, we are in the process of moving and I wanted to do something special for them. Wow were the guys appreciative, several told me it was the best they have ever had and one of them wanted the recipe.. So Thanks.. I will make again and hopefully I will get some this time.. 🙂

  41. Mary

    Couldn’t have been more pleased with the way this cake turned out. I did add an extra 2 Tbsp. of flour to the crumb topping, as several suggested doing. Served it at a brunch, and everyone raved over it!

  42. karen

    i’ve been wanting to make blueberry muffins but i dont have fresh blueberries as required in the recipe instead only canned blueberries with thick sauce,the ones used for topping blueberry cheesecakes…question: can i also use the canned ones? if so,what measurement should be adjusted amobf the ingredients?thanks for help in advance.

    1. Shelly

      No, I’m afraid the blueberries in syrup would change the consistency of the cake. You could use frozen (and thawed) blueberries if you can’t find fresh 🙂

  43. Sara

    This cake was a failure for me and the worst part is: I knew it would be just by looking at the recipe but it looked so good in the pics that I just had to try it. I’ve never seen a cake recipe where you just throw everything in all at once, especially with soft butter. Obviously the cold milk and eggs will make the butter hard and it won’t incorporate fully. You can see bits of butter in the batter in the video. Also, crumb topping is always made with cold butter, although sometimes to get those huge chunks, melted butter is called for. But I followed the recipe against my better judgement and ultimately it took well over an hour until the center was baked through. I foiled the edges to prevent over-browning but most of the cake was burnt and the center was still a greasy wet mess. Halfway between The edge and the center was The only part that was edible. But even thst just wasn’t very good, it lacked flavor. Just tasting the batter I knew it was wrong. Anyhoo that’s my experience

    1. Shelly

      I never really sub out all whole wheat flour, as I don’t prefer the taste, but I do like to mix half whole wheat and half all purpose 🙂

  44. Sandy

    I made this this morning. topping I used margarine.
    It pooled in the center..I had to soak up with a paper towel.. would I not have this if I used butter? How many carbohydrate per serving? What is the serving size? We have a type 1 diabetic who still needs carbs because of his age.

  45. Jessica

    I made this today. It was so yummy I ended up making a second one to take to work. I didn’t change a thing in the recipe. Made one in a 9 inch spring form pan, baked for 45 minutes. Made the other in an 8 inch spring form pan, baked for 55 minutes. Both are fantastic! Thanks for the great recipe!

  46. Sue

    I made today and had to add more milk to the glaze. My batter was fine. I haven’t cut into it yet because I’m taking it to work tomorrow. It looks great.

  47. Diane

    I just made this tonight for the first time and it is awesome..I followed all directions to the “T” and although the batter was a bit thick it came out perfect..Great recipe and this will be made quite often in my home..Thanks a bunch..Happy eating…#FreshBlueberries

  48. Linda

    Must be a typo here for the glaze recipe. I challenge anyone to make any sort of glaze that can be ‘drizzled’ when using 1/2 cup confectioner’s sugar and only one teaspoon of milk. Easy to correct, but just sayin’! 🙂

  49. Aimee

    I made this today and it turned out WONDERFUL! I used canned evaporated milk since that was the only kind of milk I had in the house (thank you, teenage son!). I ended up using the entire can (12 oz. or 1 1/2 cups) to get it to batter consistency and not dough consistency. I used real butter at room temperature and cut it into the dry ingredients for both the topping and the batter, and it came out just like the pictures. It tasted even better! Thank you!

  50. Mimi

    I made this yesterday. I consider myself a better than average baker. However, this coffee cake did not raise. It was thick , heavy and translucent looking in the center. What did I do wrong? Perhaps I mismeasured the baking powder?

  51. Christine

    Just made this tonight while dinner was cooking!! Followed the recipe letter for letter. It was amazing!! Batter looked like yours, crumb topping like yours and the glaze was perfection! My husband said it was one of the best cakes I’ve ever made!!! Definitely a keeper recipe!!

  52. Christine

    Made this tonight while cooking dinner!! Followed recipe to the letter, and it was amazing. Everything looked just like the pictures. For the glaze I used 1 tablespoon of milk instead of 1 teaspoon. Consistency was perfect. Definitely a keeper recipe. My husband claimed it was one of the best cakes I’ve ever baked!! ?

  53. Lisa

    This was absolutely delicious! I loved the amount of crumb topping, but a lot fell off when I cut into it. Could you use it like a streusel? Like pour half the batter, half the crumb, then cover with the remaining batter and crumb?

  54. Alicia

    Although the cake batter was thick, I just added my fresh blueberries and hoped for the best. The cake came out perfect! The next time, I will only use half of the topping as it was way too dense and hard for me….and too many calories. I had to add more than the one teaspoon of milk to the glaze. Should it have been one Tablespoon of milk?

  55. Jeff

    Mine is in the oven now. as others have said however, the batter was incredibly thick so I added a few tbs of milk otherwise I could sculpt with it. Hehe. Wish me luck

  56. Jessica

    I just made this cake today and it came out fabulous! I had no trouble with the batter, crumb topping or frosting and followed the recipe exactly. It is delicious!

  57. Sue

    I really enjoyed the blueberry muffin cake, I would just put a little less sugar in the top, instead of 3/4 of a cup Of sugar, 1/2 cup to 2/3 cup

  58. Pam

    Oh, I made this and it was every bit as tasty as it looks! I did not have a spring form pan so I used an 8×8 dish with nonstick foil liner. It was at least 3 inches high so a 9×12 would have been better. Thanks so much!

  59. Christel Luther

    Doubled the cake ingredients added a splash of vanilla. Used 2 – 6 Oz packages of blueberries. Used the same ingredients for the crumb topping with cold butter. Baked in a 9×13 pan, came out great. Thanks for the recipe, will make again.

  60. Alyssa

    Just made this for my boyfriend’s birthday. He hovered over me while I made it.. i have made it twice before and he’s obsessed!

  61. Keri

    This cake is amazing! Yes, the cake batter was thick, but it baked perfectly and was moist! Definitely going to become a regular in our home- thank you!

  62. This seems a mouth-watering recipe! Can’t wait to try this blueberry muffin cake myself. Again, I need to see if get all that ingredients in my local market here. Fingers crossed. Will update again, how my experiment goes with this 🙂

  63. Becky Wells

    Is there a way to modify this recipe for a standard 9×13 pan? I frequently make baked goods for large groups. The rectangular cake pan is the easiest.

  64. Claudia Roitman

    Shelly this is the most amazing cake I’ve ever baked! I love blueberry muffins and what better way to eat them than in cake format. I made the cake in a loaf pan because I’m taking it to a picnic and I just had to cut a slice and I devoured it! It tastes like heaven! I also makd your italian focaccia for mozzarella and jam sandwiches and oh my! it is also delish! thanks for being such an inspiration.

  65. Emily

    Shelly! Girl! I just made this for my boyfriend and his family and it was a homerun! So tasty! Obviously it wasn’t picture perfect like yours, but the taste was all there.

    I don’t know what the others did who experienced issues, but I followed your recipe step by step and didn’t have any problems.

    This will now be my “go to” desert! Thank you for sharing such a great recipe!

  66. If I could give this recipe 10 stars, I would. I just made this cake this afternoon and, of course, had to sample it before serving it tonight. Amazing, Incredible, Fantastic, etc…there simply aren’t enough adjectives to describe this cake. Hands down, one of the best blueberry desserts of any kind that I have ever baked. Thank you so much for sharing this. The rest of my peeps are going to lose it over this cake!

  67. Heather

    My husband and his office really like this cake- works every time. I use cold butter cut into small cubes and a pastry cutter when mixing crumbs. If I use frozen blueberries, I dust them lightly in flour before folding into the cake. Thank you for the recipe ?!

  68. Ali

    Oh my gosh, this cake is OFF.THE.CHAIN! My people went bananas over it, and it lasted only 36 hours in our house (there are 3 of us…). Followed the directions to the letter (did have to bake about an hour tho), and it was perfect! Thanks for a new go-to cake for any occasion! 🙂

  69. Sheree

    I have made this recipe numerous times. My friends and family tell me it’s the best thing I’ve ever baked! It IS a thick batter, and I’ve added a bit more milk on occasion, but the cake always turns out light and delicious. The crumb topping is scrumptious and I often double it. You can never have too much crumb topping! Thank you for a fabulous recipe.

  70. I used this recipe to make a three tier blueberry muffin cake for my daughter’s 7th birthday because that’s what she wanted. It turned out gorgeous and SO delicious!!! I changed my glaze to a lemon glaze and blueberry compote glaze, but kept everything else the same. My husband asked for a blueberry muffin cake for his birthday. Can’t recommend this recipe enough!

  71. This is one of the best cakes I’ve ever made. The sour cream makes it really moist. I used a bundt pan and it’s not very tall, but the taste makes up for it.
    I forgot and poured frozen blueberries into the batter. No big deal. I just had to leave in the oven an extra 12 minutes.
    Super easy.

  72. Marj

    I just made this cake over the weekend. At first glance, cake measurements did seem “off” but followed as directed. The batter is thick but turned out amazing. My weekend guests loved it! I skipped the glaze and used cold butter cut into small pieces & used a pastry blender for the topping. I’m considering adding lemon zest to either the batter or to the glaze next time.

  73. Michelle

    I made this last night, it was exactly what I was looking for a muffin in a coffee cake. It is so moist & the topping is slightly crunchy with a bit of sweetness! Thank you for sharing this recipe!!

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  75. Joseph

    Tastes as good as it looks! Super easy recipe with great results….. I goofed and put cinnamon in the batter too. Not a problem! Mmmmmmm ..

  76. Kim

    I’m an avid baker and this was an amazing recipe. Made AS STATED don’t let the thickness of the batter fool you. Made in a springform pan and cut into cake slices and then put in individual baggies for easy grabbing in the morning. The texture of the cake is spot on with the crumb topping and holds very well together.

  77. Jami

    I’ve made this multiple times always with great results. My husband frequently request it. I’ve made it with blackberries, strawberries, and blueberries. They have all turned out amazing. Thanks for the recipe!!!! It always is a crowd pleaser!

  78. Pingback : Blueberry Muffin Cake - My Family Thyme

  79. Amy

    Made this cake at the weekend for my Dads 70th as he isnt a cake fan but does love a blueberry muffin, turned out perfectly. I followed the instructions and measurements exactly and it tasted amazing. Took a little longer than the recommended time and I felt there was perhaps slightly too much crumble topping but in a way, thats the best bit so no one was complaining! I served it warm with ice cream

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