Blueberry Muffin Cake

This Blueberry Muffin Cake is an ALL TIME favorite! It's soft, loaded with blueberries and topped with the best crunchy crumble!

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.

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!

Print

Blueberry Muffin Cake

  • Author: Cookies & Cups
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • 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:

  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.

Notes:

store airtight for up to 3 days.

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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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198 Responses
    1. Shelly

      I never really sub out all whole wheat flour, as I don’t prefer the taste, but I do like to mix half whole wheat and half all purpose 🙂

  1. Sara

    This cake was a failure for me and the worst part is: I knew it would be just by looking at the recipe but it looked so good in the pics that I just had to try it. I’ve never seen a cake recipe where you just throw everything in all at once, especially with soft butter. Obviously the cold milk and eggs will make the butter hard and it won’t incorporate fully. You can see bits of butter in the batter in the video. Also, crumb topping is always made with cold butter, although sometimes to get those huge chunks, melted butter is called for. But I followed the recipe against my better judgement and ultimately it took well over an hour until the center was baked through. I foiled the edges to prevent over-browning but most of the cake was burnt and the center was still a greasy wet mess. Halfway between The edge and the center was The only part that was edible. But even thst just wasn’t very good, it lacked flavor. Just tasting the batter I knew it was wrong. Anyhoo that’s my experience

  2. karen

    i’ve been wanting to make blueberry muffins but i dont have fresh blueberries as required in the recipe instead only canned blueberries with thick sauce,the ones used for topping blueberry cheesecakes…question: can i also use the canned ones? if so,what measurement should be adjusted amobf the ingredients?thanks for help in advance.

    1. Shelly

      No, I’m afraid the blueberries in syrup would change the consistency of the cake. You could use frozen (and thawed) blueberries if you can’t find fresh 🙂

  3. Mary

    Couldn’t have been more pleased with the way this cake turned out. I did add an extra 2 Tbsp. of flour to the crumb topping, as several suggested doing. Served it at a brunch, and everyone raved over it!

  4. Gail

    I made this ,this morning for our summer work crew at school, we are in the process of moving and I wanted to do something special for them. Wow were the guys appreciative, several told me it was the best they have ever had and one of them wanted the recipe.. So Thanks.. I will make again and hopefully I will get some this time.. 🙂

  5. Jan

    Your website is awful way too many ads, took me almost 15 mins to get to recipe, had to wait till the ads popped up before I could scroll. Down , won’t be using you anytime soon.

  6. Amy

    For the crumb topping why not just put 1/2 cup of flour instead. It would be easier for readers to measure out and just make that step simpler. Just a suggestion. I’m making this recipe right now.

  7. Kat

    Thank you so much for this great recipe. I have already made this cake twice, the second time with raspberries though and it was absoluterly gorgeous as well. This has become one of my favourite recipes for sure..pefect for breakfast but for afternoon coffee as well..and that crumble I will use this for all my fruit crumbles from now on.

  8. Ruby

    Shelly,

    I just want to say that I made this cake exactly as the recipe says and it came out wonderfully. I too am “a baker” and didn’t have any issues nor did I question your recipe based on my own experience. I would also like to say that I have not seen such unfair comments on a baking blog before and I am sorry for that. Keep doing a great job.

    1. Shelly

      haha! thank you 🙂 I make this all the time and never have an issue, so I love feedback, but don’t always know how I can help when things go wrong on a recipe that I know works perfectly. Thank you!!

  9. One thing i did notice with other comments and my own experience, with the crumb topping the butter must be cold not room temp or it wont hold the crumble shape, and anyone trying to use margerine instead of butter, tub margerine does not work well for this, use stick margie, or real butter or it will melt

  10. Maria

    Hello so I made the receipe but did not come out as plan I made a mistake on the crumble I it too watery so it came out like a cinnamon bun lol. But even with the flops it was a success and was like by my judges lol.

    Thanks for Sharing

  11. Kellie

    I try recipes on almost a daily basis with I’d say a 90% success rate and I too had a ton of issues with this… My dough is like play-doh as some others have mentioned. Did anyone find a fix for this?
    Thank you for the recipe regardless!

  12. Ellen

    I would specify if the butter & sugar should be creamed first. The directions imply that you can just pour everything in together and get the same result.

    1. Shelly

      The method I use for this cake is to NOT cream the butter and sugar together. I make it as written and love the result.

  13. Kate

    I made this cake. It was delicious! In the middle of making it, I was interrupted and it was baking in the oven before I realized that I’d forgotten the blueberries! Lol I ended up serving the cake with fresh blueberries on top. It was so good! Thanks for the recipe!

      1. Heather

        I tried to make a different coffee cake recipe with almond milk… Consistency wasn’t close to when I have used skim milk… I’d stick with milk if you can tolerate it. :).

        1. Heather

          Omg…made for husband’s meeting…. Loved! Had issue with crumbs melting so will try a little more flour next time. Thank you!! So much fun to make.?

  14. AJ

    This was delicious! I did half blueberries and half blackberries. I also substituted brown sugar and cold butter for the crumble. I put in my break room at work and it was gone in minutes.

  15. Stacey

    Made this for a potluck and it was really good! But the crumb was overly sugary, I prefer a more tender crumb so I would cut back on the sugar next time. It was also very done at 40 minutes so next time I will check it at 35 minutes. Overall it’s a keeper ?

  16. Crissy

    This looks like a great recipe! I have never made a crumb topping with room temp butter, in fact, just the opposite. Cut the butter in tiny cubes, separate, and put back in the fridge for a bit, then combine with the rest of the ingredients. Can’t wait to make this.

  17. Denise Walker

    I just made this today and my husband loves it! I can’t have any because I’m allergic to sugar so I was anxious for my husband to get home from work to be my taste-tester! Thank you so much for a great recipe; I will be making it again.

  18. Nancy Gamelin

    I made this yesterday afternoon. Delicious! Family loved it, so it’s truly a keeper! I, too, had to add more milk to the glaze, and my crumbs melted away. Next time, I’m going to try the crumb recipe from my apple crisp, which calls for pieces of cold butter, rubbed into the flour/sugar mixture. (I use my fingers and just rub the butter in until nice drums form.) They tend to hold their shape better.

  19. Sarah

    I made this for my mom’s birthday and she loved it. I added a couple of extra tablespoons of flour into the crumble to avoid the melting butter issues that others had, and it came out perfectly! Forget blueberry muffins, this cake is just as much work but it tastes so much better. Thank you so much for sharing this recipe, it’s a keeper for sure!

  20. I made this tonight with blueberries I picked yesterday. This cake was amazing so moist delicious & lighter and fluffier then regular muffins. My family went bonkers over it warm they couldn’t resist even though they were full from dinner. The only thing I changed was I added a bit of fresh lemon zest to the batter because I put that in blueberry muffins. Once again you hit it out of the park & made me a hit in the kitchen again. Love your recipes!!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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