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
Want To Save This Recipe?
looks so good
my crumb topping didn’t work just turned into a greasy mess
help!
do you think the butter was too soft to start? any suggestions are welcomed
I followed the recipe exactly and my crumb topping also melted into the cake. What did I do wrong? It still looks yummy, just not like yours.
Mine too!
How much flour for the crumbs? I’m in love with this I’ve never baked before but that’s about to change
1/3 cup plus 3 tablespoons 🙂
Mmmm, all that streusel! Looks like my kind of breakfast 🙂
¡Excelente receta! tiene una presentación increible, con unas bonitas fotografías, parece fácil de elaborar. No veo el momento de probarla.
Gracias por compartirla con todos.
http://www.mascasaonline.com
Love the looks of this cake…under crumb topping is the flour measurement supposed to be 1/3 (cup) plus 3 tablespoons?
As I am anxious to make this I will just go ahead and see what happens, thank you so very much.
Yes!! All fixed in the recipe!
How did you get your batter to not have blue streaks in it from the blueberries? Is it because you use fresh? I make blueberry muffins with frozen blueberries and the batter always turns blue, is there any way around this?
I use frozen and I usually sprinkle a little flour on them first and then fold in very gently. I will be interested if there is a better way, for these blueberries look gorgeous.
Sometimes if you mix the blueberries with a little flour it helps stop some of the running color
Yes, I imagine it is because they are fresh! But the blue streaks are ok too 🙂
I keep my blueberries in the freezer up until the very end when they are needed. Roll them in the light flour and you should be good to go.
I want to make this for our “breakfast club” at work but was wondering if you can tell me how many servings you think I could get out of this recipe? This looks so delish!
10- 12 servings
I just bought 2 pounds of blueberries and this looks like the perfect way to use them!! Crumb topping IS the best- your son is very smart 🙂
I will eat cake ANY time of day (but also prefer it in the morning). : ) And this one in particular looks wonderful! I love breakfasty cakes/coffee cakes, and blueberry muffins, so this is the perfect combo! YUM!
I love breakfast cakes! This would be adorable for a shower or brunch. Love!