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blueberry streusel cake with slice on plate
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5 from 4 votes

Blueberry Muffin Cake

This homemade Blueberry Muffin Cake is the ultimate coffee cake. The cake is moist, loaded with blueberries, and has a delicious streusel topping.
Keyword: blueberry, blueberry muffin cake, cake mix, coffee cake, dessert


  • 9 inch springform pan


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


  • 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.


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.