Blueberry Muffin Cake
Blueberry Muffin Cake
This easy Blueberry Muffin Cake is soft and tender. Loaded with fresh blueberries a delicious crumble and perfect glaze. A decadent treat any time of day!
If you love blueberry muffins you will love this incredible Blueberry Muffin Cake! Just imagine having a huge piece of cake for breakfast. And then you can have another for a snack or dessert too. Yes it’s that delicious!
Blueberry Muffin Cake
This Blueberry Muffin Cake is a cross between a giant muffin and a coffee cake if you ask me. It really is really wonderful. It’s so easy to make, it’s bursting with flavors, and it melts in your mouth!
PIN IT!!
This cake would be great after dinner, for brunch, on a buffet, or for a midnight snack! Anytime would be a good time for this dessert.
The cake is light and tender, full of fresh blueberries, has a wonderful crumble topping, with a sweet glaze. This is one you’ll want to make again and again.
It has become a family favorite and one of the most requested weekend treats. The cake part alone is is so fluffy, moist, buttery.
You could even use it to add chocolate chips or chopped peanut butter cups instead of berries. The cake part is just that good! Don’t forget the crumble topping and glaze!
INGREDIENTS
- Flour
- Sugar
- Unsalted Butter
- Milk
- Egg
- Baking Powder
- Salt
- Fresh Blueberries
- Brown Sugar
- Cinnamon
- Powdered Sugar
- Vanilla Extract
DO I USE FRESH OR FROZEN BERRIES?
We always use fresh berries whenever possible but frozen would work also if that’s all you have. If using frozen make sure you defrost and thaw them.
We place them in a strainer in the sink then on paper towels to make sure they are dried well. You want them as dry as possible to keep the cake from becoming to wet.
CAN I USE OTHER BERRIES IN THIS MUFFIN CAKE?
You sure can. Raspberries are great in this cake. As are chopped strawberries or a mixture or all three. Any berry you like would work well.
ALWAYS TOSS YOUR BLUEBERRIES IN FLOUR FIRST
Whenever you’re baking a cake with pieces of fruit, you’ll always want to coat your fruit in flour first. Did you ever bake a cake with fruit and all the fruit ended up on he bottom? It’s because you didn’t coat the fruit with flour first.
Doing this will keep your fruit from sinking to the bottom. The flour helps to dry the berries a little. It keep the blueberries in this recipe so they’re evenly distributed and the cake won’t have a soggy bottom!
BESIDES THE CRUMBLE TOPPING WHAT ELSE CAN I ADD TO THE TOPPING?
We think this cake is perfect as is with it’s crumble topping and little bit of glaze. But if your serving it for a dessert you can always add a dollop of fresh whipped cream and some extra blueberries on the side.
So if your in the mood for breakfast, snack or dessert. You really should try this Blueberry Muffin Cake. You will fall in love!
OTHER DESSERTS YOU WILL LOVE:
Chocolate Peanut Butter Cake Recipe
Blueberry Muffin Cake
Ingredients
FOR THE CAKE
- 2 cups flour
- 1 cup sugar
- 1/4 cup butter – softened
- 3/4 cup milk
- 1 egg
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups fresh blueberries more if you want to serve the cake with a few blueberries on the side washed and drained on paper towels
FOR THE CRUMBLE
- 1 cup butter – melted
- 1 cup brown sugar
- 2 Tablespoons flour
- 1 Tablespoon cinnamon
FOR THE GLAZE
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons milk
Instructions
- In the mixing bowl of a stand mixer, add the softened butter, milk, egg, and sugar, and blend with the whisk attachment until smooth and creamy.
- In a separate bowl, blend the flour, baking powder and salt, until well mixed. Add to the mixer, and blend until smooth and creamy.
- Remove the mixing bowl from the mixer. Sprinkle a little flour over the blueberries, and toss to coat (this keeps the blueberries from sinking to the bottom of the cake while baking).
- Line a 9 X 9 inch dish with parchment paper, and pour the cake batter into the dish. Mix the Crumble Topping – melted butter, sugar, flour and cinnamon in a bowl, and sprinkle on top of the cake batter.
- Bake at 350 for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. When the cake is done baking, remove from the oven to a wire rack to cool.
- When cake has completely cooled, make the glaze; in a medium size bowl add the powdered sugar, vanilla, and milk, and blend until smooth and creamy. Generously drizzle glaze over the cake, while cake is still in the dish, using all the glaze.
- When ready to serve, cut the cake in 2 X 3 inch squares, sprinkle a few blueberries on the side, and serve. Enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
