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. I consider myself a better than average baker. However, this coffee cake did not raise. It was thick , heavy and translucent looking in the center. What did I do wrong? Perhaps I mismeasured the baking powder?
Do you grease and flour the cake pan?
Yep, in the instructions it says to spray with nonstick spray, but you can easily grease and flour the pan instead!
I made this today and it turned out WONDERFUL! I used canned evaporated milk since that was the only kind of milk I had in the house (thank you, teenage son!). I ended up using the entire can (12 oz. or 1 1/2 cups) to get it to batter consistency and not dough consistency. I used real butter at room temperature and cut it into the dry ingredients for both the topping and the batter, and it came out just like the pictures. It tasted even better! Thank you!
Must be a typo here for the glaze recipe. I challenge anyone to make any sort of glaze that can be ‘drizzled’ when using 1/2 cup confectioner’s sugar and only one teaspoon of milk. Easy to correct, but just sayin’! 🙂
Adding the 1/4 teaspoon vanilla helps.
I just made this tonight for the first time and it is awesome..I followed all directions to the “T” and although the batter was a bit thick it came out perfect..Great recipe and this will be made quite often in my home..Thanks a bunch..Happy eating…#FreshBlueberries
I made today and had to add more milk to the glaze. My batter was fine. I haven’t cut into it yet because I’m taking it to work tomorrow. It looks great.
Hope you love it!
I made this today. It was so yummy I ended up making a second one to take to work. I didn’t change a thing in the recipe. Made one in a 9 inch spring form pan, baked for 45 minutes. Made the other in an 8 inch spring form pan, baked for 55 minutes. Both are fantastic! Thanks for the great recipe!
I made this this morning. Yummy..my topping I used margarine.
It pooled in the center..I had to soak up with a paper towel.. would I not have this if I used butter? How many carbohydrate per serving? What is the serving size? We have a type 1 diabetic who still needs carbs because of his age.
Can this be add in a regular cake pan
Yep!
What is the ratio of we use whole wheat flour instead of all purpose??
I never really sub out all whole wheat flour, as I don’t prefer the taste, but I do like to mix half whole wheat and half all purpose 🙂