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 a fabulous coffee cake! Everyone’s favorite. I may try making muffins for Mothers Day using the same recipe.
I bake often, but was confused when it said to mix all the cake ingredients together. I could see if the recipe called for vegetable oil, but how do you easily incorporate the butter? I ended up using a mixer to “mix” the cake ingredients together. Thanks for the recipe!.
Delicious and super easy to put together! The only adjustment I made was adding chopped pecans to both the cake and the crumb topping. This was a huge hit with the family!
This was, bar none, the best cake I’ve ever had. I did add 2 t. of lemon juice to the mix and used lemon juice instead of vanilla in the glaze, as I love lemon and blueberries together. The sides and bottom of the cake somehow carmelized and were crispy and buttery and AMAZING, and the cake was full of blueberries and flavor. I used a teflon-coated spring form pan, don’t know if the teflon made a difference but wow! Also noted in a comment, but mixing a spoonful of the flour mixture into the blueberries keeps them from all falling to the bottom.
Sooo yummy! Will be making this a lot in the future!
OMGoodness! Best thing ever!
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!
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
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!
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.
Family favorite! Love this recipe.
Could these be made into muffins? If so how long would they cook?