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A piece of blueberry muffin cake on a plate and ready to serve.
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5 from 5 votes

Easy Blueberry Muffin Cake Recipe

This Easy Blueberry Muffin Cake recipe comes together quickly and bakes up moist with the perfect amount of berries and crumb topping.
Prep Time10 minutes
Cook Time40 minutes
Cooling Time1 hour
Total Time1 hour 50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 371kcal

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 9x9 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.
Substitutions:
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.

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 360mg | Potassium: 97mg | Fiber: 2g | Sugar: 31g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg