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

  • 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

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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262 comments on “Blueberry Muffin Cake”

  1. Works EVERY time! Thank you!
    On my third go, I tried decreasing the topping sugar and substituting some of the flour with almond flour, which toasted a bit upon baking and gave a wonderfully subtle nuttiness to the flavor. Also subbed out 1/4 cup of the flour in the batter for coconut and almond flour mix. Works!
    Note for those with frozen berries, totally fine. Toss in 1T flour before adding to batter.
    Would love addition of lemon zest to the batter- going to try next time!

  2. This was a nightmare I cannot figure out. I printed out the recipe and made today, checked everything twice. It ran over the pan, all over my racks and oven, total mess. So expensive to make, little I could salvage was delicious BUT the recipe I printed from your website said 6 cups flour and blueberries not to mention 7-1/2 tsp baking powder, also 3 eggs, looked now and the recipe ingredients r all different. How can this b? Makes absolutely no sense. I cannot understand & I wasted a lot of ingredients & even more time on clean up

    1. It sounds like on the recipe you clicked the “3x” before printing, I am assuming on accident. I provide that feature for those who are looking to easily double or triple the recipe. So sorry you had an issue, and hope you try it again without tripling it!

  3. Made for the first time and it got rave reviews from my family. The cake part was so moist and had the right ratio of blueberries to cake. It was so simple to make which was a plus. I will be making this again.

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