This homemade Blueberry Muffin Cake is the ultimate coffee cake. The cake is moist, loaded with blueberries, and has a delicious streusel topping.
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. Sponsored items used in this post are from Circulon and Dixie Crystals.
Summer dessert Week is here! #SummerDessertWeek event is hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating delicious summer themed dessert recipes all week!
We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have a great giveaway for you this week thanks to our amazing sponsors!
Before I tell you about the giveaway and our generous sponsors, let me tell you what I’ll be sharing this week.
- Monday: Easy Air Fryer Blackberry Hand Pies
- Wednesday: Soft Baked Lemon Poppyseed Cookies
- Friday: Blueberry Muffin Cake (today’s recipe!)
If you love blueberry muffins, you will love this cake. Blueberry is one of my favorite fruits to bake with and to add to smoothies or fruit salads. Have you made a blueberry upside down cake or blueberry scones? These cute little blueberry flower tarts would be perfect for any special event or a weeknight dessert.
I’m adding this blueberry muffin cake to my list of favorite blueberry baked goods. It’s a blueberry muffin in cake form! Filled with fresh blueberries and then topped with a delicious crumb topping and baked in a gorgeous springform pan from Circulon. I see many cakes being baked in this pan!
I also used brown sugar, granulated sugar, and powdered sugar from Dixie Crystals. Their products are the best and make everything I bake or cook with sugar even better.
This blueberry muffin cake recipe is easy to make and easy to devour!
Blueberry Muffin Cake Ingredients
Crumb Topping
- light brown sugar
- all purpose flour
- cinnamon
- COLD unsalted butter
Cake
- flour
- sugar
- unsalted butter
- almond milk
- egg
- baking powder
- salt
- fresh blueberries
Glaze
- powdered sugar
- vanilla extract
- almond milk
Instructions for making Blueberry Muffin Cake
Step 1
As usual, I like to gather everything for the recipe and have it set out. Saves time and you’re likely to have what you need as opposed to finding out you don’t have an ingredient after you’ve started. Spray your 9 inch spring form pan with non-stick spray and set aside.
Step 2
In a medium bowl, combine the crumb topping ingredients with a fork or pastry cutter until they are blended. Set aside. I like to place the crumb topping mixture in the refrigerator so that the butter remains cold. Sometimes, the butter in a streusel topping can melt in the oven if the butter isn’t cold enough.
Step 3
In another bowl, combine the dry ingredients: flour, salt, baking powder; whisk and set aside.
Step 4
In the bowl of a stand mixer (or use a an electric hand mixer and a large bowl) cream the butter and sugar together. Then add the milk and egg.
Step 5
Save about 1 tablespoon of the dry ingredients to toss the blueberries in. Coating the fruit lightly with flour will help the blueberries from sinking in your cake.
Step 6
Gradually add the flour mixture to the bowl of wet ingredients. Fold in, by hand, the blueberries.
Step 7
Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan. Allow cake to cool before glazing.
Step 8
To make the glaze: In a small bowl, combine all of the glaze ingredients and whisk until smooth. You can make this glaze as thin or as thick as you want by adding either more powdered sugar (this will thicken the glaze) or adding a bit more milk which will thin out the glaze.
Drizzle the glaze over the cooled cake and serve. Store any leftover cake in an airtight container for up to three days. You can freeze the unglazed cake. Thaw before glazing.
Who can resist blueberry coffee cake? I know I can’t!
Tips, Tricks, and FAQs
- Lightly coat the blueberries with flour; this will help them not sink to the bottom of the cake
- Fresh blueberries work best but you can frozen blueberries; thaw and drain before adding to cake.
- Change up the fruit for raspberries, blackberries, or a combination of berries.
- No springform pan? Use a bundt pan and adjust the baking time.
- Use cold butter for making the crumb topping. Warm butter will melt in the oven and not give you that crunchy crumb topping.
- In the glaze and the cake, you can use any kind of milk you would like.
- Try using lemon extract in place of the vanilla in the glaze.
#SummerDessertWeek Sponsors and Giveaway
PRIZE #1
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Blueberry Muffin Cake
Equipment
- 9 inch springform pan
Ingredients
For the Crumb Topping
- 3/4 cup light brown sugar
- 1/2 cup flour
- 3/4 teaspoon cinnamon
- 6 tablespoons COLD butter cut into small pieces
For the Cake
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 3/4 cup almond milk
- 2 cups fresh blueberries
For the Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 – 2 tablespoons almond milk
Instructions
- Preheat oven to 375 degrees. Spray a 9-inch springform pan with non-stick spray. Set aside.
For the crumb topping
- In a medium bowl, combine the crumb topping ingredients with a fork or pastry cutter until they are blended. Set aside. I like to place the crumb topping mixture in the refrigerator so that the butter remains cold. Sometimes, the butter in a streusel topping can melt in the oven if the butter isn't cold enough.
To make the cake
- In a medium bowl, combine the dry ingredients: flour, salt, baking powder; whisk and set aside.
- In the bowl of a stand mixer (or use a an electric hand mixer cream the butter and sugar together. Then add the milk and egg.
- Save about 1 tablespoon of the dry ingredients to toss the blueberries in. Coating the fruit lightly with flour will help the blueberries from sinking in your cake.
- Gradually add the dry ingredients to the butter and sugar mixture. Fold in, by hand, the blueberries.
- Spread the cake batter into the prepared pan and top evenly with the crumb topping. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan. Allow cake to cool before glazing.
To make the glaze
- In a small bowl, combine all of the glaze ingredients and whisk until smooth. You can make this glaze as thin or as thick as you want by adding either more powdered sugar (this will thicken the glaze) or adding a bit more milk which will thin out the glaze.Drizzle the glaze over the cooled cake and serve. Store any leftover cake in an airtight container for up to three days. You can freeze the unglazed cake. Thaw before glazing.
Notes
Tips, Tricks, and FAQs
- Lightly coat the blueberries with flour; this will help them not sink to the bottom of the cake
- Fresh blueberries work best but you can frozen blueberries; thaw and drain before adding to cake.
- Change up the fruit for raspberries, blackberries, or a combination of berries.
- No springform pan? Use a bundt pan and adjust the baking time.
- Use cold butter for making the crumb topping. Warm butter will melt in the oven and not give you that crunchy crumb topping.
- In the glaze and the cake, you can use any kind of milk you would like.
- Try using lemon extract in place of the vanilla in the glaze.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Strawberry Unicorn Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore’s Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife
Enjoy!
Great idea to turn muffins into this fun cake!
So many berries! I’d love waking up to this cake!
A blueberry muffin in cake form? All my dreams are coming true!
What a great twist to regular coffee cake! The crumble topping was amazing! It added a little crunch and sugary flavor to this sweet blueberry muffin cake!
I’m obsessed with blueberry muffins and adore coffee cake, so this is absolutely perfect!
My family will love this too, and the tip on tossing some of the dry ingredients with the blueberries is great!
A blueberry muffin in cake form?? YES! I can’t wait to try this!