Easy Blueberry Muffin Cake Recipe
If you love blueberry muffins but want to make a simpler version, this Easy Blueberry Muffin Cake recipe is it! Instead of scooping batter into a muffin pan, this delicious blueberry muffin cake is baked in a square pan and cut into squares. So easy and so dang delicious! Happy baking!
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Is Muffin Batter the same as Cake Batter?
While the ingredients are the same, the proportion of each ingredient used is different. There is traditionally less flour and sugar in a muffin batter.
They also use a fewer number of eggs. This helps to create the iconic denser texture that a muffin has in relation to a light, moist cake recipe.
What goes into this Recipe
- Room Temperature Butter- It is the perfect fat for the cake and also gives it great flavor!
- Granulated Sugar- Added to both the cake and the streusel, it sweetens the cake perfectly.
- Milk- I used 1% milk and it was perfect for thinning the cake batter.
- Baking Powder- The leavening agent used most for quick bread recipes to give it a good rise.
- Cinnamon- A touch of cinnamon gives the crumb topping the perfect comforting taste.
- Vanilla Extract- Added to both the cake and the glaze, it gives it a rich cohesive flavor.
- Fresh Berries- Adding juicy blueberries to the cake adds such a wonderful and light element.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
Sugar- Use brown sugar in both the cake and the topping for a richer flavor and darker color.
Milk- Try buttermilk instead of regular milk for a tangy touch.
Berries- Try any kind of berry in the filling. Fresh fruit like raspberries, blackberries and diced strawberries would all be super delicious.
Lemon is the perfect compliment to blueberries. So add a tablespoon of lemon juice and lemon zest for a bright taste. If you love the combination of lemon and blueberry, try this Lemon Blueberry Crumb Cake.
How to make a Blueberry Muffin Cake
1.Start by mixing your butter, sugar, egg and vanilla extract together with an electric mixer {or by hand} until everything is combined. Next, in a medium bowl, combine your dry ingredients {flour, baking powder and salt} and in a separate bowl measure your milk.
Alternate adding half of the flour mixture, mixing and half of the milk, then mixing and repeating until all of the ingredients are combined {being careful to not over mix}. Once it is mixed in, add half of the milk to batter and combine. Do this one more time each…last half of the flour and mix, last half of the milk and mix. Finally add in the beautiful ripe berries and mix them into the batter by hand until they are evenly incorporated.
2. Pour the muffin batter into a 9×9 cake pan that is lined with parchment paper and has been sprayed with non-stick spray. Spread it out into an even layer.
3. For the streusel mixture, add all of the ingredients to a large bowl and combine together using a fork {or pastry blender}. It is really important to not over mix because it will turn into a paste.
4. Sprinkle the chunks of streusel over the top of the cake and bake for 40-45 minutes at 350 degrees.
5. Remove from the oven and allow the cake to cool completely.
6. Once it is cooled combine the glaze ingredients and whisk until it is a pourable consistency. If it is too thick, add a bit more milk and if it is too thin, add a tablespoon of powdered sugar.
Expert Tips
- Do not over mix the batter. Overworking the dough will result in a tougher and denser cake that doesn’t have a tender crumb.
- Carefully mix the fresh blueberries into the cake. They can easily break and create purple streaks in the batter.
- Line the baking pan with parchment paper and spray with nonstick cooking spray. This will ensure that the cake can easily be removed from the pan.
- Be sure to not over mix the crumb topping. It will create a paste instead of a crumb. The crumb topping is also wonderful on this Red Velvet Crumb Cake.
- Wait for the cake to cool before adding the glaze. If you add the glaze while the cake is warm it will melt and not give you a gorgeous top.
Storing and Freezing
Store- Put the leftover cake into an airtight container and keep at room temperature or the refrigerator for up to 4 days.
Freeze- Wrap the cake well in plastic wrap or in a freezer zipper bag and freeze for up to 3 months. Thaw the cake at room temperature and serve.
Recipe FAQs
I love it in the morning warmed up slightly in the microwave with a cup of coffee.
Although it is equally as delicious for dessert with a dollop of fresh whipped cream or a scoop of ice cream. So is this Blueberry Bundt Cake.
Yes! Frozen blueberries work wonderfully in this cake recipe. No need to thaw them, just add from the freezer and carefully mix them into the batter.
If you overwork the batter with frozen blueberries the dough can turn purple but it will still have wonderful flavor.
There are a few ways that work for checking to be sure that the breakfast cake is done. You can insert a toothpick into the center of the cake. When the toothpick comes out with a few crumbs {but no raw batter} it is ready.
You can also press on the top of the cake. If the cake springs back and the top is golden brown, it is ready to pull from the oven.
This cake can easily be baked in a spring form pan or bundt pan. Just follow the recipe as instructed. You may need to add a few extra minutes for bundt cakes.
Do you love easy recipes for breakfast? Try these…
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Easy Blueberry Muffin Cake Recipe
Ingredients
Cake
- ½ cup butter {softened}
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 pint blueberries {about 2 cups}
Streusel Topping
- ½ cup butter {softened}
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ½ cup all purpose flour
- ¼ teaspoon salt
Glaze {optional}
- ½ cup powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350 degrees. In a large bowl, cream together butter, sugar, egg and vanilla extract with an electric mixer {or by hand}. In a medium bowl combine flour, baking powder and salt and whisk until incorporated. In a separate bowl measure out milk. Alternate adding half of the dry ingredients, mixing and then half of the milk and mixing. Repeat until all of the ingredients are added to the cake. Do not over mix. Gently stir in blueberries by hand, until they are evenly distributed. Pour the batter into a 9×9 baking pan that has been lined with parchment paper and sprayed with nonstick spray. Spread the mixture into an even layer.
Streusel Topping
- In another bowl combine the streusel ingredients and cut them together using a knife {or pastry blender}. Be sure to not over mix or it will turn into a paste. Sprinkle the chunks of streusel over the top of the blueberry batter. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out with only a few crumbs. Remove from the oven and let the cake cool.
Glaze
- Once it is cooled, combine the glaze ingredients into a bowl and whisk until smooth. If the glaze is too thin add a tablespoon of additional powdered sugar and if it is too thick add a little more milk. Drizzle over the top of the cake. Serve warm or store at room temperature and store in an airtight container.
Video
Notes
- Do not over mix the batter. Overworking the dough will result in a tougher and denser cake that doesn’t have a tender crumb.
- Carefully mix the fresh blueberries into the cake. They can easily break and create purple streaks in the batter.
- Be sure to not over mix the crumb topping. It will create a paste instead of a crumb.
- Wait for the cake to cool before adding the glaze. If you add the glaze while the cake is warm it will melt and not give you a gorgeous top.
