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.
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.
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.
The cake batter is super simple. No mixer necessary.
And you just dump those blueberries on in…
Carefully mix it up…
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!
Top the batter with the crumble…
And then bake it up!
Of course I added a sugar glaze. Of course.
And dig in. I’m telling you this is one good cake!
This is great for breakfast or dessert… cake for president!
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Blueberry Muffin Cake
- 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
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
- Preheat the oven to 375°F/190°C
- Spray a 9″ Springform pan with nonstick spray and set aside.
- In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
- In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
- Spread the cake batter into the prepared pan and top evenly with the crumb topping.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
- 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.
- For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
- 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
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This looks so good! I think I’m going to make this today!
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!”
well I love that response!!
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?!?
This cake would be so perfect for breakfast!
Under the cake ingredients, it list “1/4 butter, room temperature” …. is that 1/4 cup butter?
Just checking. Thanks for the recipe!
ahh yes! good catch! I updated the recipe 🙂
Is the crumble made with granulated white sugar or brown sugar, please. Photos look like brown sugar. Thanks!
It’s granulated sugar, but you could use brown sugar too! The coloring in the picture is from the cinnamon 🙂
i used brown sugar and it was delicious!!
great!!
mY BATTER WAS very very thick did not look at all like yours
Mine too! I had to add more milk to it.
I’m with you! I added like another cup of milk. It’s now in the oven but I don’t have a good feeling about it.
It was awful! What a waste of good Jersey blueberries.
So sorry you had a bad experience, what exactly was the problem?
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.
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!
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.
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…..
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 !!
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.
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.
Now do you feel better after so negative?
I am trying this recipe with gluten free flour …..wish me luck….
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!!
Does this has to be made in a springform pan?
I wrote about the other options that you could use in the post 🙂 But no. You don’t have to use 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
Muffin cake?!?! Ahhhh this sounds incredible!! Love it!
I’m drooling.. This looks delish!
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!