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 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.
loved it I put raspberry and blackberry so along with blueberries also a little vanilla
Yum yum my sons loved it
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!
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!!
Thank you so much for sharing this recipe! It was scrumptious and turned out just right. I was able to impress even my in-laws with this one!
Will be making this again soon 😉
Greetings from Germany!
This cake was delicious! We had it warm and my husband ate a little less than 1/4 of the cake in one sitting. I used thawed frozen blueberries and the flavor was excellent. Mine baked for 40 minutes then sat for 10 minutes in the oven after I had turned it off. Thanks for the recipe.
So glad you enjoyed it!
I made it this evening, after seeing it a few days ago on Pinterest and noticing that I already had all the ingredients. It came out great! It looks just like the picture. I did have to adjust the amount of liquid by a couple teaspoons for the batter and the glaze. Having all the pictures is such a help with unfamiliar recipes to know what consistency you’re looking for, so I went by that for my adjustments. I added some lemon juice to the glaze, because I like a bit of lemon with blueberries.
I think this autumn I’ll try making a fresh cranberry-orange version, when blueberries are out of season.
What a great idea! SO glad you liked it!
Can I double this and make it in a 9×13 pan?
I made this thinking my spring form pan was 9 in. when it was only 8in. It still came out wonderful! I just had to keep an eye on it for a while. The batter is perfect and tastespecially just like a muffin! I even used frozen blueberries.. only half thawed because I forgot I need them. Still turned out fabulous! Thank you we were wondering what banana might taste like.. hint hint 🙂
I baked two of these last night and this morning for our summer picnic. The whole house smelled so good! Ofcourse we had to taste before serving it, and everyone loved it! The crumble is nice and crunchy. I think I will try this recipe with apples or pears too.
the glaze was not smooth at all. with so little milk how could it be smooth. i had to add more milk to get it close to smooth. also when you say to stir batter until almost smooth, your batter looks really smooth to me.
This happened with my glaze, too. Waaay too thick. Needed more milk. However, this cake is divine without the glaze! Fresh berries are the best. Have added this recipe to my “go-to” list!!