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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Can you make I in a 13×9 pan???
You can, but it will a little thinner
I happen to have unsalted butter, can I used that?
yes sure!
Hey Shelly, this is a family favorite! But a question, we’re expecting baby brother soon so I’m freezing lots of our favorite meals and muffins…think this will freeze well in slices, but I would make fresh glaze?
I would freeze the whole cake and not slices so it doesn’t dry out 🙂
I’ve made this a few times now and it is amazing!! Thinking of trying different berries next time and also doing as muffins. Thanks for the great recipe!
I really like the blueberries…but I think next time I’m going to try raspberries w/ a teaspoon of lemon extract.
Can you substitute buttermilk for milk?
you can, or you can make your own buttermilk! I have an easy recipe: https://cookiesandcups.com/how-to-make-buttermilk/
I had some left over from another recipe and wanted to use it up. When I googled it, it said to decrease baking powder and increase baking soda when using buttermilk. There was no baking soda in the recipe.
Baking for the first time ever, and this muffin came out amazing!
Just added a tad bit of vanilla extract in the cake.
SO glad you liked it!!
Hello, I was wondering if you substitute fresh strawberries ?
Thanks
Yes, that would work!
Good choice for Father’s Day dessert! Glaze was bland but ok. Cake was great, streusel needed something to take it to the next level.
Made your recipe for Father’s Day brunch. It was a huge hit! Thank you.
So glad you enjoyed!!
Can you make the batter ahead and bake later??
It’s not my recommendation, but you can, since this uses baking powder. I have found that to be more forgiving than baking soda in resting and then rising. I wouldn’t make it too far in advance though.
Hi! Would I half the recipe to make it in a 6 in springform? Looking to make this for Father’s Day! Thank you!
It would be much thicker, and you would need to add some bake time, but it should work!