Go Back

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.