Loaded with blueberries and topped with a sweet crumb topping, this blueberry muffin cake will become a family favorite!
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Welcome to the June Pinterest Challenge Blog Hop hosted by My Pinterventures.! The purpose of this hop is to motivate us to not just hoard pins, but to make it happen!
This month, I chose to try and share this recipe for Blueberry Muffin Cake from Cookies and Cups. It is almost blueberry season here in Connecticut. My family and I are big fans of anything blueberry, so when I saw this recipe for this breakfast cake, I knew I needed to give this one a try! It instantly became a favorite. With all of the end of the school year festivities, along with Father’s Day, I have made this cake three times in the past two weeks!
One of the best parts about this cake is that it is so easy to make…it doesn’t even require a mixer. There have been mixed reviews, but my results were great. I think the key is not to overthink it. Use real unsalted butter. No need to cream the butter and sugar. You really just want to mix the cake ingredients in a bowl.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 3/4 cup milk
- 1 egg
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups fresh blueberries
Crumb topping ingredients:
- 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 unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk (I increased the amount of milk in the recipe from the original recipe.)
- 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.
- 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 ingredients except the blueberries. Continue mixing until mostly smooth. The batter will be thick.
- Fold in the 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.
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. I would love to hear your thoughts!
Let’s meet this month’s Pinterest Challenge hosts!
My Pinterventures • Cookies Coffee and Crafts
Sew Crafty Crochet • Sum of their Stories • Eye Love Knots
This Autoimmune Life • Love My Little Cottage
Across the Boulevard • Suzerspace • My Sweet Things
Once Upon a Time & Happily Ever After
Purple Hues and Me • Decorate and More with Tip
Mom Home Guide • Our Unschooling Journey • Our Good Life
Intelligent Domestications • Craftify My Love
Life Beyond the Kitchen • K’s Olympic Nest • Teadoddles
Our Crafty Mom • My Family Thyme• Farm Girl Reformed
To join next month’s #pinterestchallenge, click here to sign-up ⇒ July Pinterest Challenge
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Now, let’s see what the other hosts have created ⇓⇓