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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Love this recipe!,so easy to make and very tasty.
Tastes so good!
Thank you!
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.
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.
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!
I just made this recipe and had it for my family!!!! Amazing and it will a “keeper”!!!! And it was soooo easy!
Can you use almond milk?
I have never baked this with almond milk, but I would definitely think it would work.
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. :).
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.?
Can you use buttermilk instead of milk for cake and if so is amount the same?
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.
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 ?
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.
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.