I had another post planned for today but I just couldn’t wait to share this recipe.  Blueberry muffins are one of my favorites but this Blueberry Muffin Cake might just be my most favorite cake yet.  Is it breakfast or dessert?  One will never really know because the truth is…it can be either!  Plus, adding a cinnamon streusel topping to just about anything is pure magic.  What is it about that stuff?  

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Do you like making Quick Breads?  Try these recipes…Banana Crumb Cake, Maple Pecan Scones and Sky High Biscuits.

Like I said above, the streusel topping is what really makes the entire cake.  Part of it bakes into the cake, creating pockets of buttery goodness but it also produces a really nice crunchy topping.  It is all sorts of fabulous.  The fact that it is an awesome quick bread recipe is a whole other story.

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Quick Bread Ingredients and Functions

Quick breads are one of the very first things I teach my students to bake because they are simple.  It is also a great way to give them the fundamentals of ingredients and what they do in a recipe.  So here we go.

  1. Flour-Added to almost every baked item I can think of, it creates the structure and holds the ingredients together.  It is super important to measure correctly.
  2. Salt-Small amounts, even in sweet dishes, enhance the flavor of the recipe.
  3. Leavening Agent-This enables your baked item to rise.  Common agents include baking powder {which we are using today} or a combination of baking soda and acid {like buttermilk}.
  4. Sugar-Obviously, sugar sweetens and flavors the recipe but it also adds tenderness and helps with browning.
  5. Fat-In this recipe we are using butter {or margarine works well too} but sometimes shortening or oil are used.  It keeps your baked good moist and tender.
  6. Eggs-Adding an egg or two to a quick bread gives a great texture and binds your batter together.
  7. Extract-flavor-flavor-flavor!

Quick Bread Mixing

Now that we are up to speed on the ingredients, lets talk about mixing them together.  One of the biggest things to know is that you DO NOT want to over mix because it will cause your cake to be tough.  In fact, a few flecks of flour in the batter is what you are looking for.  This is always a hard one for my students, they love to mix, mix, mix.

Start by mixing your butter, sugar, egg and vanilla extract together.  I used a handheld mixer for this part but you can do this by hand too.

This is where it starts to get a little tricky.  In a small bowl, combine your dry ingredients {flour, baking powder and salt} and then a separate bowl measure your milk.

We are going to alternate adding these ingredients, starting with half of the flour mixture.

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.

By now you have your batter ready to go and it is time to turn your attention to the beautiful blueberries.  

Add them to the batter and mix them in gently, by hand.  If you mix them in with a mixer or stir too vigorously then you will end up with purple batter and although it wouldn’t be the end of the world, let’s not go there.

Pour the batter into a 9″ spring form pan that has been sprayed with non-stick spray.  Spread it out into an even layer.

Streusel Topping

Now we are going to turn our attention to the streusel topping…YUMMMM.  Add all of the ingredients to a bowl and combine together using a fork.  It is really important to not over mix because otherwise it won’t crumble over the top like you want.  

Sprinkle the chunks of streusel over the top of the batter and bake for 40-45 minutes at 350 degrees.

Now, because I obviously don’t believe in restraint, I decided to add a glaze.  Was that a good choice?  Definitely!  If we are going to go for it then we might as well make it worth it.

I am seriously so excited about this cake!  Everything about is pure perfection and the most fabulous part is that it really is super simple.  I can’t wait for you to try it.

Blueberry Muffin Cake

A delicious blueberry muffin batter, baked into a cake and topped with an awesome streusel topping.  

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8



  • 1 stick butter or margarine {softened}
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 pt blueberries {about 2 cups}

Streusel Topping

  • 1 stick butter or margarine {softened}
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Glaze {optional}

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


  1. Preheat oven to 350 degrees.  Cream together butter, sugar, egg and vanilla extract.  In a separate bowl combine flour, baking powder and salt.  In a separate bowl measure out milk.  Add flour mixture and milk alternately until totally incorporated.  Do not over mix.  Gently stir in blueberries, being sure to have them evenly distributed.  Pour into a 9" spring form pan that has been sprayed with non-stick spray.

  2. In another bowl combine the streusel ingredients and cut them together.  Be sure to not over mix into a paste.  You want to be able to sprinkle the chunks of streusel over the top of the blueberry batter.  Bake for 40-45 minutes or until golden brown.  Remove from oven and let cool for at least 15 minutes.  Run a knife around the edge of the pan and remove the outside of the spring form pan.

  3. OPTIONAL:  Glaze-Combine ingredients into a bowl and drizzle over the top of the cake.  Serve warm or store at room temperature in an air tight container.


9″ Spring Form Pan

12″ Wooden Cake Stand