blueberry muffin cake recipe

Written ByJenny Smyth Posted on
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The Best blueberry muffin cake recipe

I’m so excited to share this blueberry muffin cake recipe with you all! I’ve been making this recipe for years, and it’s always a hit with my family and friends. The combination of fresh blueberries and a moist, fluffy cake is absolute perfection.

Plus, it’s a great way to get some extra fruits and whole grains into your diet. I like to make this cake on the weekends when I have a little more time to spare, but it’s also perfect for a quick breakfast or snack during the week. My kids love helping me mix the batter and add in the blueberries – it’s a fun and easy recipe that everyone can enjoy.

And let’s be real, who doesn’t love the smell of freshly baked muffins wafting through the house? It’s like a warm hug on a cold day. I’ve made this recipe countless times, and it never gets old.

In fact, I’ve even perfected it over the years to make it healthier and more delicious. I use whole wheat flour instead of all-purpose flour, which gives it a nuttier flavor and more fiber. And instead of using refined sugar, I use honey or maple syrup for a touch of sweetness without all the extra calories.

This cake is perfect for any occasion – whether you’re hosting a dinner party or just need a quick breakfast on-the-go. And don’t even get me started on how good it looks when you slice it up – the blueberries create these beautiful pockets of color throughout the cake. It’s almost too pretty to eat…

almost.

Blueberry Muffin Cake

4.8 from 760 votes

A tender, buttery cake studded with juicy blueberries and topped with a crunchy streusel. It captures the classic flavor of a blueberry muffin in an easy-to-slice cake form.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 large egg, room temperature
1/2 cup milk, room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (do not thaw)

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper for easy removal.
3Prepare the streusel topping.
4In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
5Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
6Set aside in the refrigerator.
7Make the cake batter.
8In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
9In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth.
10Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined.
11The batter will be thick and slightly lumpy.
12Gently fold in the blueberries, taking care not to overmix or crush the berries.
13Spread the batter evenly into the prepared cake pan.
14Sprinkle the chilled streusel topping evenly over the surface.
15Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean with only a few moist crumbs.
16Let the cake cool in the pan on a wire rack for 10 minutes.
17Then run a knife around the edges, invert onto the rack, remove the parchment, and flip right side up to cool completely.
18Slice and serve warm or at room temperature.

🔧Equipment

9-inch round cake pan
Parchment paper
Mixing bowls (2)
Whisk
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 56g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding. For a lighter texture, substitute 1/2 cup of the all-purpose flour with cake flour. Store leftovers covered at room temperature for up to 2 days.

Watch Video Of How Blueberry Muffin Cake Works

This blueberry muffin cake is always a good idea for any occasion because it is simple to make and everyone loves it. I have taken it to family reunions, school bake sales, and casual dinners, and it never lasts long.

The combination of tender cake and juicy berries makes it a hit with kids and adults alike. For storage, keep the cake covered at room temperature for up to three days or wrap it well and freeze it for up to three months.

To reheat, pop a slice in the microwave for 15 seconds or warm it in a 300 degree oven for about 10 minutes. Serve it plain, with a pat of butter, or with a dollop of whipped cream for a little extra treat.

It works just as well for breakfast as it does for dessert, so you can enjoy it any time of day.

❓ Frequently Asked Questions About Blueberry Muffin Cake

1. What type of flour should I use in this recipe?

I recommend using whole wheat flour for its nuttier flavor and higher fiber content. You can also use all-purpose flour if that’s what you have on hand, but keep in mind that it will be slightly different in texture.

2. Can I substitute the blueberries with another type of fruit?

While blueberries are my favorite choice for this recipe, you can definitely experiment with other types of fruit like raspberries or strawberries.

3. How do I ensure my cake is evenly baked?

A simple trick is to insert a toothpick into the center of the cake – if it comes out clean, you’re good to go! If not, give it a few more minutes in the oven.

4. Can I make this recipe gluten-free?

Sadly, no – this recipe relies heavily on whole wheat flour for its texture and flavor. However, you can try substituting with gluten-free flours like almond flour or coconut flour.

5. How long does this cake stay fresh for?

This cake is best consumed within 24 hours of baking – after that, it will start to dry out quickly.

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