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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I followed the recipe exactly and my crumb topping also melted into the cake. What did I do wrong? It still looks yummy and tasted AWESOME, just the crumb topping did not look like yours. It barely lasted 2 days at my house, will make it again soon for sure!
That’s strange…I have heard from a few other people that this has happened to them, although it has never happened to me. I would increase the amount of flour in the crumb topping by 2-3 tablespoons 🙂
Ok, thanks I’ll try that next time! Even though mine didn’t look exactly like yours it was delicious and the rest of my family loved it too.
hi. The topping just like some of you said, didn.t come out as it should. Nevertheless, I added more flour and it was OK. Gracias por la receta. Rico!!!
Are they using margarine instead of real butter? I wonder if that would make a difference with water being in margarine?
Sounds like a butter flavored spread was used. They have water in them and DO NOT WORK. Butter is butter and can not be exchanged with those diet spreads. Anyway butter is good for you. It is NOT manmade.
I’m excited to try this. Granola is a great snack for me, or breakfast to go. I’m wondering if you have ideas for how to share the granola experience with my grandson, who is allergic to oats.
Have you ever “cheated” and used a boxed cake mix? Would this work with one of the gluten free mixes? Several co-workers are gluten free and I feel bad when they can’t eat.
I bet it would work great!
My daughter and I made this for our weekend *breakfast* and loved it! Thank you for the delicious recipe.
awesome!!
Is it true that all the blueberry inspired cakes are good or that i’m a crazy blueberry cake lover? I just can’t stand the idea of a cake without blueberry. Just crazy in love with this!
Don’t know what I did wrong with the crumble. First time it came out wet like cookie dough. Second time when I baked it, it melted into the cake. Help please!
Girlfriend, your measurements are seriously messed up. My husband and I are bakers and have been following this recipe to a “T” but are laughing with each other because there is just no way this works. The batter feels like play dough and the glaze is no where near liquid. Please correct because the idea is wonderful.
Hi! Did you end up baking the cake? I have made this cake with this exact recipe no less than a dozen times and it ALWAYS turns out perfect. SO sorry you ran into issues…but you never mentioned your end result…
Gosh, you sound helpful. Do you have a blog? ?
Shelley, I know this is an older recipe but I made it for the first time today and it was wonderful! ?
If using frozen berries do you thaw them first?
Yes!
Shelly…
Just read the Blueberry Muffin Cake recipe. It looks delicious. I had the blueberries in the fridge and decided to make it. Oh Yea!…five stars for sure. It looks just like the picture. very easy to make. The cake is not heavy, the crumb topping perfect. It doesn’t need the frosting. I had one piece without it and one piece with it. Well I ruined my diet for today and tomorrow is not looking good! Thanks for a great recipe.
Just picked some fresh wild huckleberries – this recipe will accommodate them nicely!! L O V E the crumb topping!!