Blueberry Muffin Cake: The Ultimate Recipe and Baking Guide

Blueberry Muffin Cake: Imagine sinking your fork into a slice of heaven – a cake that perfectly marries the comforting familiarity of a blueberry muffin with the satisfying indulgence of a moist, tender cake. This isn’t just dessert; it’s a nostalgic hug in every bite! Have you ever craved the ease of a muffin but desired something a little more special for a brunch or gathering? Well, look no further!

While the exact origins of the Blueberry Muffin Cake are a little hazy, its inspiration clearly stems from the beloved blueberry muffin, a staple in American bakeries and homes for generations. Muffins themselves gained popularity in the 19th century, evolving from simple quick breads into the sweet, fruit-filled treats we adore today. This cake takes that classic concept and elevates it, transforming individual portions into a shareable masterpiece.

People absolutely love this dish for its incredible versatility and crowd-pleasing flavor. The combination of sweet, juicy blueberries bursting against a backdrop of buttery, vanilla-infused cake is simply irresistible. Plus, its ease of preparation makes it perfect for busy weeknights or impromptu celebrations. Whether you’re enjoying a slice with your morning coffee or serving it as a delightful dessert, this Blueberry Muffin Cake is guaranteed to bring smiles to the faces of everyone who tries it. Get ready to experience the best of both worlds!

Ingredients:

• For the Cake:
• 2 ½ cups (300g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 2 cups (300g) fresh blueberries, rinsed and dried thoroughly
• 2 tablespoons all-purpose flour, for tossing the blueberries
• For the Crumble Topping:
• ½ cup (60g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ cup (½ stick or 57g) unsalted butter, cold and cut into small cubes
• Optional Glaze:
• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or lemon juice

Preparing the Crumble Topping:

Okay, let’s start with the crumble topping. This is super easy and can be done ahead of time. It adds such a delightful texture and sweetness to the cake!

1. In a medium bowl, whisk together the ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup packed light brown sugar, and ¼ teaspoon ground cinnamon. Make sure everything is well combined.
2. Add the ¼ cup (½ stick) of cold, cubed unsalted butter to the dry ingredients.
3. Using a pastry blender or your fingertips (my preferred method!), cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want to see small pieces of butter still visible – that’s what creates those lovely pockets of buttery goodness in the topping.
4. Once the mixture is crumbly, set it aside in the refrigerator while you prepare the cake batter. This helps the butter stay cold and prevents the topping from melting too quickly in the oven.

Making the Blueberry Muffin Cake Batter:

Now for the main event – the cake batter! This is where the magic happens. Follow these steps carefully for a moist and delicious cake.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour if you prefer. This ensures the cake doesn’t stick and comes out easily.
2. In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This ensures that the leavening agents are evenly distributed throughout the flour.
3. In a large bowl (or the bowl of a stand mixer), cream together the ¾ cup (1 ½ sticks) of softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and texture.
4. Beat in the 2 large eggs one at a time, mixing well after each addition. Then, stir in the 1 teaspoon of vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of buttermilk, beginning and ending with the dry ingredients. So, add about ⅓ of the dry ingredients, then ½ of the buttermilk, then another ⅓ of the dry ingredients, then the remaining buttermilk, and finally the last ⅓ of the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
6. In a separate small bowl, toss the 2 cups of fresh blueberries with the 2 tablespoons of all-purpose flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
7. Gently fold the floured blueberries into the cake batter. Be careful not to crush the blueberries.

Assembling and Baking the Cake:

Almost there! Now it’s time to put everything together and get this cake in the oven.

1. Pour the cake batter into the prepared 9×13 inch baking pan and spread it evenly.
2. Remove the crumble topping from the refrigerator and sprinkle it evenly over the top of the cake batter.
3. Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and the crumble topping should be nicely browned.
4. Let the cake cool in the pan for at least 15-20 minutes before slicing and serving. This allows the cake to set up properly and makes it easier to cut.

Making the Optional Glaze:

If you want to add a little extra sweetness and visual appeal, a simple glaze is the perfect finishing touch.

1. In a small bowl, whisk together the 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Add more liquid, a teaspoon at a time, until you reach your desired consistency. I like mine to be thick enough to drizzle but thin enough to spread slightly.
2. Once the cake has cooled slightly (but is still warm), drizzle the glaze evenly over the top. The warmth of the cake will help the glaze set slightly.

Tips and Variations:

Here are a few extra tips and ideas to customize this recipe to your liking:

• Use Frozen Blueberries: If fresh blueberries are not available, you can use frozen blueberries. Do not thaw them before using. Just toss them with the flour as directed and fold them into the batter.
• Add Lemon Zest: For a brighter flavor, add 1-2 teaspoons of lemon zest to the cake batter. It complements the blueberries beautifully.
• Substitute Other Berries: Feel free to substitute other berries, such as raspberries, blackberries, or a mix of berries, for the blueberries.
• Add Nuts: For extra crunch, add ½ cup of chopped nuts (such as pecans or walnuts) to the crumble topping.
• Make Muffins: You can also use this batter to make muffins. Fill muffin liners about ¾ full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Adjust baking time accordingly.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.

Enjoy your delicious Blueberry Muffin Cake! I hope you love it as much as I do. It’s perfect for breakfast, brunch, or a sweet treat any time of day.

Conclusion:

This Blueberry Muffin Cake is more than just a dessert; it’s a delightful experience waiting to happen. From the intoxicating aroma that fills your kitchen as it bakes to the burst of juicy blueberries in every bite, this recipe is a guaranteed crowd-pleaser. It’s the perfect balance of comforting familiarity and exciting new flavors, making it a must-try for anyone who loves the simple joy of homemade baking.

Why is this cake a must-try? Because it’s incredibly easy to make, even for beginner bakers. The ingredients are readily available, and the steps are straightforward. But don’t let the simplicity fool you – the result is a moist, tender cake with a delightful crumb and an explosion of blueberry goodness. It’s the kind of cake that makes you want to curl up with a cup of tea and savor every single crumb. Plus, it’s incredibly versatile!

Looking for serving suggestions? A simple dusting of powdered sugar is all you need to showcase its rustic charm. Or, for a more decadent treat, try topping it with a dollop of whipped cream or a scoop of vanilla ice cream. A light lemon glaze would also complement the blueberries beautifully, adding a touch of tangy sweetness. For a brunch gathering, serve it alongside fresh fruit and yogurt for a complete and satisfying spread.

But the fun doesn’t stop there! Feel free to experiment with variations to make this Blueberry Muffin Cake your own signature creation. Try adding a streusel topping for extra crunch and sweetness. A sprinkle of cinnamon or nutmeg to the batter will add warmth and depth of flavor. You could even incorporate other berries, such as raspberries or blackberries, for a mixed berry delight. If you’re feeling adventurous, add a hint of almond extract to enhance the nutty notes. For a vegan option, substitute the eggs with applesauce or a flax egg and use plant-based milk and butter alternatives. The possibilities are endless!

I truly believe this recipe will become a staple in your baking repertoire. It’s perfect for a casual weeknight dessert, a special occasion celebration, or simply a way to brighten someone’s day. It’s a cake that brings people together, sparking conversation and creating lasting memories.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of this incredible Blueberry Muffin Cake. I’m confident you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how this recipe has brought a little bit of joy to your kitchen. Happy baking! Let me know if you have any questions, and I’ll do my best to help. I’m excited for you to try this recipe!