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 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.
June, I don’t see sour cream in the recipe. ???
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!
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.
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! 🙂
So glad you liked it!! We love it too!
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 ?!
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!
Love hearing this!!
I have made this several times. Everyone LOVES it.
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!
Thank you so much!! Glad you liked it.. it’s one of our favorites!
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.
Oh thank you so so much!!
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.
you could increase the recipe by half 🙂