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The Best Blueberry Muffin Cake

Loaded with plump blueberries and topped with a sweet crumb topping, this blueberry muffin cake will become a family favorite!

This combination of plump blueberries baked in a golden cake plus a sweet crumb topping equals the best treat to go with a hot of cup of coffee.

This post was originally published in July, 2019 and was updated with fresh tips and photos in July, 2022.

view of blueberry muffin cake with plate, fork, napkins and blue hydrangea

It’s blueberry season here in Connecticut and the bushes are bursting with ripe, juicy berries! Some friends and I recently went picking at a local farm, and I came home with several pounds of these beauties!

view of blueberry clusters on a bush

When I got home, I had some fun in the kitchen, making this delicious Blueberry Muffin Cake. This recipe is adapted from Cookies and Cups.

view of blueberry muffin cake ingredients

Blueberry Muffin Cake Ingredients

Cake ingredients:

  • all purpose flour
  • granulated sugar
  • teaspoons baking powder
  • teaspoon salt
  • unsalted butter, room temperature
  • milk
  • egg
  • blueberries
blueberry muffin cake topping ingredients

Crumb topping ingredients:

  • granulated sugar
  • all purpose flour
  • ground cinnamon
  • unsalted butter, room temperature

Glaze ingredients:

  • powdered sugar
  • vanilla
  • milk
collage of 3 pictures of making blueberry muffin cake with batter and topping

How to Make Blueberry Muffin Cake

This is a very easy recipe and all of the instructions are included in the recipe below. To begin, set out your egg and butter. I always find my results are better when I set my ingredients out so they are room temperature.

  1. Preheat your oven to 375 degrees
  2. Generously spray a 9-inch Springform pan with non-stick spray.
  3. Combine all the crumb topping ingredients in a medium mixing bowl. Use a fork or pastry cutter to mix.  Set aside.
  4. In a large mixing bowl, stir together all the cake dry cake ingredients. Add egg and butter and continue mixing until mostly smooth. The batter will be thick.
  5. Fold in blueberries.
  6. Add the cake batter to the pan and spread evenly.
  7. Top cake batter with crumb topping.
  8. Bake at 375 degrees for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. In a separate bowl, mix the glaze ingredients until smooth.
  10. Drizzle the glaze on top of the cake.
  11. Enjoy!
view of blueberry muffin cake with plate, fork, napkins and blue hydrangea

Tips and Suggestions:

  • Set out the egg and butter so it is room temperature before you begin.
  • If using frozen blueberries, they are best when added to the batter completely frozen. Rinse and dry those frozen blueberries before using.
  • This Blueberry Muffin Cake freezes well. Simply wrap in plastic wrap, place in a freezer bag and freeze up to 3 months. Allow to completely thaw before serving.

I hope you enjoy this cake as much as my family and I do!  I imagine it would be delicious using other fruits too…raspberries, blackberries, or even cranberry and orange.  What combinations would you enjoy?

Please let me know if you give this a try. If you try this recipe, I would love to hear!

Lynne's signature
view of blueberry muffin cake with plate, fork, napkins and blue hydrangea

The Best Blueberry Muffin Cake

Loaded with plump blueberries and topped with a sweet crumb topping, this blueberry muffin cake will become a family favorite!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Servings 1 cake

Equipment

  • 1 9 inch Springform pan

Ingredients
  

Cake Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup unsalted butter room temperature
  • 3/4 cup milk
  • 1 large egg
  • 2 cups blueberries fresh or frozen

Crumb topping ingredients:

  • 3/4 cup granulated sugar
  • 1/2 cup all purpose flour
  • 3/4 tsp ground cinnamon
  • 1/2 cup unsalted butter room temperature

Glaze ingredients

  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla
  • 2 tbsp milk

Instructions
 

  • Preheat your oven to 375 degrees.
  • Generously spray a 9-inch Springform pan with non-stick spray.
  • Combine all the crumb topping ingredients in a medium mixing bowl. Use a fork or pastry cutter to mix.  Set aside.
  • In a large mixing bowl, stir together all the cake dry cake ingredients. Add egg and butter and continue mixing until mostly smooth. The batter will be thick.
  • Fold in blueberries.
  • Add the cake batter to the pan and spread evenly. Top cake batter with crumb topping.
  • Bake at 375 degrees for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • In a separate bowl, mix the glaze ingredients until smooth. Drizzle the glaze on top of the cake. Enjoy!

Notes

If using frozen blueberries, they are best when completely frozen. Rinse and dry those frozen blueberries completely before using.
 
Keyword baking, blueberry muffin, blueberry muffin cake, breakfast cake

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14 Comments

  1. Mother of 3 says:

    That looks delicious! It’s almost blueberry season here too. Pinned.

  2. That blueberry cake looks delicious! It must be really good since you’ve made it so many times. Enjoy your summer break!

  3. Yum! It’s already blueberry season in Texas – I just picked 6 pounds! Pinning to give this a try!

  4. Am adding this to my must try baking board. We just planted another blueberry bush so will need some recipes to accommodate all our berries LOL. This looks super yummy and can’t wait to try.

  5. Oh, this looks delicious! I grow blueberries, so this may be a great way to use our pickings this year. Is this a dense cake or more light?

  6. I am not much into baking, but I do love to eat cake! I could picture this cake also made with banana, almonds, and a little cinnamon & nutmeg in fall. Apples or pears would work, too!

  7. Oh my word that looks delicious. I love blueberries but the rest of my family are not such fans. I could either make this just for me or maybe add a different fruit and share it – I would which would be best?!!

  8. Yummmmmm! My mouth is watering reading this! A MUST-BAKE summer recipe, thank for sharing it!

    1. Thanks so much, Janet! I hope you enjoy it. This is definitely a favorite is my home! Wishing you a wonderful week! xo

    1. Thank you so much for your kind comment! I am so happy you’re joining us and I look forward to connecting with you! Wishing you a wonderful week!

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