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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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
I am sorry you had this experience!I have made this so so many times and have never had the issues you mention!
I would imagine that frozen cranberries can be used instead of blueberries?
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.
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 🙂
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!
Followed to T. Crumbs are nearly all flour and the glaze has the consistency cottage cheese.
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.. 🙂
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.
Just checking is it 190C in a fan forced oven or non fan forced please?
Can you used blueberry pie filling instead of blueberries for this recipe?
No, sorry! There’s too much liquid in the pie filling.
Can you use blueberry pie filling for the blueberries? Has anyone tried that with this recipe?