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. I think to help keep the crumb part together is to maybe add some instant oats. It would give it some extra texture. But something else that definitely helps the crumb part is to add some extra flour.

  2. Pam

    This cake is amazing! I have made it six times in a month. I followed the instructions exactly as written with no problems. Thanks for the great recipe!

  3. Pam

    This cake is amazing! I have probably made it six times in a month. I followed the instructions exactly as written with no problems at all. Thanks for the great recipe!!

  4. Michelle

    I’ve made this recipe soooo many times! It’s wonderful and comes out perfect every time! It’s probably the number one requested dessert I’m asked to make! Used a lot of Jersey blueberries!

  5. Amy

    Made this cake at the weekend for my Dads 70th as he isnt a cake fan but does love a blueberry muffin, turned out perfectly. I followed the instructions and measurements exactly and it tasted amazing. Took a little longer than the recommended time and I felt there was perhaps slightly too much crumble topping but in a way, thats the best bit so no one was complaining! I served it warm with ice cream

  6. Jami

    I’ve made this multiple times always with great results. My husband frequently request it. I’ve made it with blackberries, strawberries, and blueberries. They have all turned out amazing. Thanks for the recipe!!!! It always is a crowd pleaser!

  7. Kim

    I’m an avid baker and this was an amazing recipe. Made AS STATED don’t let the thickness of the batter fool you. Made in a springform pan and cut into cake slices and then put in individual baggies for easy grabbing in the morning. The texture of the cake is spot on with the crumb topping and holds very well together.

  8. Joseph

    Tastes as good as it looks! Super easy recipe with great results….. I goofed and put cinnamon in the batter too. Not a problem! Mmmmmmm ..

  9. Michelle

    I made this last night, it was exactly what I was looking for a muffin in a coffee cake. It is so moist & the topping is slightly crunchy with a bit of sweetness! Thank you for sharing this recipe!!

  10. Marj

    I just made this cake over the weekend. At first glance, cake measurements did seem “off” but followed as directed. The batter is thick but turned out amazing. My weekend guests loved it! I skipped the glaze and used cold butter cut into small pieces & used a pastry blender for the topping. I’m considering adding lemon zest to either the batter or to the glaze next time.

  11. This is one of the best cakes I’ve ever made. The sour cream makes it really moist. I used a bundt pan and it’s not very tall, but the taste makes up for it.
    I forgot and poured frozen blueberries into the batter. No big deal. I just had to leave in the oven an extra 12 minutes.
    Super easy.

  12. I used this recipe to make a three tier blueberry muffin cake for my daughter’s 7th birthday because that’s what she wanted. It turned out gorgeous and SO delicious!!! I changed my glaze to a lemon glaze and blueberry compote glaze, but kept everything else the same. My husband asked for a blueberry muffin cake for his birthday. Can’t recommend this recipe enough!

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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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