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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


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.


  • 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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273 comments on “Blueberry Muffin Cake”

  1. Help, I doubled the recipe, put it in a 10 inch spring form pan and it’s taking forever to bake.. What am I doing wrong?

  2. Great recipe! I substituted raspberries for half of the blueberries, and added some crunched-up dark chocolate – left off the topping this time due to the chocolate, but will try it when I make the original version. Pretty easy Valentine’s Day dessert, it came together so quickly! Thanks!

  3. Martha G DeCastro

    This cake is awesome! I made it early this morning to take to my wonderful dentist and hygienists. I followed the recipe exactly except to change out half of the white sugar in the topping with brown sugar. I’m not a great baker but the cake turned out beautiful and everyone raved about it – they all asked for the recipe. Thanks for an easy to follow and wonderfully tender and delicious cake! I’m going to make another one this weekend!

  4. Has anyone substituted brown sugar gor the white in the topping? I think it would be great

    1. Beth A McCarthy

      I did today , haven’t cut into it yet. Added lemon peel to the glaze, can’t go wrong with too much yummy goodness I had to bake it a little longer also, then turned oven off & let it sit another 10 minutes

  5. I made this yesterday and it is absolutely delicious! I ended up baking the cake for 45 minutes then turned off the oven and let it sit for 5 more minutes with the door closed and it came out just right- soft and tender on the inside and nice and crunchy on top! The only thing I changed was that I needed to add more than 2 tsp of milk to the glaze to get it to a pourable consistency. Also, I did use frozen and thawed blueberries and they worked great. I will definitely be making this again- thank you for the great recipe, Shelly!

  6. I’ve made this twice to rave reviews each time!! Now that apple season is here, I’d like to add them instead of blueberries. Will it be too dry?

  7. Made Blueberry Muffin cake for first time tonight. It was Amazing!! Thanks for super delicious recipe!!!

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