Name: Blueberry Muffin Cake with Crumb Topping
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 9
Ingredients: 2 cups all purpose flour; 1 cup sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; 2 cups blueberries; 2 large eggs; ½ cup sour cream; 1 cup buttermilk; ½ cup salted butter (melted and cooled); 2 teaspoons vanilla extract; ½ cup all purpose flour; ½ cup sugar; 4 tablespoons salted butter (melted and cooled); pinch of kosher salt; 1 cup powdered sugar; 1-2 tablespoons water (milk or lemon juice)

This simple to make Blueberry Muffin Cake is a super moist coffee cake that reminds me of the ones my Mom would make when I was growing up. Loaded with fresh blueberries and topped with a delicious crumble and a generous drizzle of icing. You'll make this one you make over and over again.

"Perfect to make on this gray, rainy day. So moist, not too sweet, totally enjoyed. I've never gone wrong with any of recipes!" ~Carroll

Recipe review

A quick look at this recipe

Recipe Name: Blueberry Muffin Cake
Ready In: 15 minutes prep, 55 minutes cook time
Serves: 9
Calories: 515 per serving
Main Ingredients: Butter, sugar, all purpose flour, blueberries, eggs, sour cream, buttermilk
Difficulty: Easy

My family (and friends too!) love my Coffee Cake Muffins. I decided to combine the my favorite cake and muffins recipes into one big blueberry muffin cake. Doesn't that sound delicious?

This muffin cake recipe was a favorite of my personal chef clients. They would request it for breakfast and brunch. They loved that I would freeze it in individual servings so it could be easily packed in kids' lunches.

There's just something about the delicious aroma of cake baking in the oven. And when blueberries are at their freshest in June, this blueberry muffin cake recipe is the first cake I make.

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Why You'll Love This Blueberry Muffin Cake

Versatile: When I need an easy to make breakfast cake, a dessert for summer picnics or a delicious snack, this is the fabulous recipe I prepare. It reminds me of a family favorite coffee cake my Mom used to make.
Simple yet decadent: The recipe combines fresh blueberries with a simple yellow cake batter. The topping is a tender crumb and a generous drizzle of icing. The cake has great flavor without feeling decadent. Enjoy it any time of the day.
Hand mixed recipe: One of the best parts of this fresh fruit cake is the easy cleanup. It's a hand mixed batter that uses only a few bowls.

I can't wait for you to try my recipe. Let's get baking!

What is a Muffin Cake?

A muffin cake is everything you love about a blueberry muffin, but baked in a square cake pan instead of a muffin tin. It's tender, full of lots of blueberries, has a buttery crumb stopping and a bakery-style powdered sugar icing. When serving a group, it's an easy coffee cake recipe to make.

Blueberry Muffin Coffee Cake Ingredients

Pantry ingredients along with a handful of fresh ingredients are included in this recipe. Scroll to the recipe card for full quantities of the ingredients.

Butter, flour, blueberries, sugar, eggs, sour cream, and buttermilk.

All purpose flour ~ Use a 1 to 1 gluten free flour blend for a gluten free cake.
Granulated sugar
Baking powder, baking soda and kosher salt
Fresh blueberries ~ Summer berries bursting with flavor are my first choice. But frozen berries are also delicious in the coffee cake.
Large eggs
Sour cream ~ Plain yogurt is a substitute.
Buttermilk ~ Use heavy or light cream instead of the buttermilk.
Salted butter ~ I cook and bake with salted butter. Unsalted butter is an alternative.
Vanilla extract
Powdered sugar

Substitutions

All purpose flour ~ Use a 1 to 1 gluten free flour blend for a gluten free cake.
Fresh blueberries ~ Summer berries bursting with flavor are my first choice. But frozen berries are also delicious in the coffee cake. Either add frozen or thawed berries to the batter.
Sour cream ~ Plain yogurt is a substitute.
Buttermilk ~ Use heavy or light cream instead of the buttermilk.
Salted butter ~ I cook and bake with salted butter. Unsalted butter is an alternative.

How to Make Blueberry Muffin Cake (Step-By-Step)

I love that this easy breakfast cake can be mixed by hand. And the recipe only uses a couple bowls too. Here's a brief overview of how to make this delicious muffin cake.

Step 1: Preheat the oven. Grease an 8 x 8 inch baking pan with butter and set aside.

combining dry ingredients for blueberry muffin cake recipe.

Step 2: In a large bowl, whisk the dry ingredients. Combine all purpose flour, granulated sugar, baking powder, baking soda and kosher salt. Toss in the fresh berries and coat with the flour mixture.

Step 3: Combine the wet ingredients. In a medium bowl, beat the eggs with the sour cream. Stir in the buttermilk, melted butter and vanilla extract.

Adding wet ingredients to dry ingredients for blueberry Muffin cake.

Step 4: Add the egg mixture to the flour mixture and stir to just combine the ingredients.

Step 5: Spread the cake batter into the prepared pan.

Step 6: Make the crumb topping in a small bowl. Combine all purpose flour, granulated sugar melted butter and a pinch of kosher salt. Mix until it forms small pieces. Evenly sprinkle over the top of the cake and gently press down.

Blueberry muffin cake recipe whole cake.

Step 7: Bake the cake for 45 to 55 minutes or until golden brown, and a toothpick inserted into center comes out clean. While the cake cools, make the icing. Whisk the powdered sugar and water. Drizzle the icing over the cooled cake.

Expert tips

Don't overmix the cake batter as it results in a tough and dense cake. Mix the wet ingredients into the dry ingredients until they are just combined.
The best pan for baking is a metal pan as it conducts the heat evenly.
Gently press the crumb topping into the cake batter. It will stick to the cake when it's cut into pieces
For a pretty and delicious drizzle, completely cool the cake before adding the icing.

Make Ahead and Storage Tips

Blueberry muffin cake will stay fresh up to 3 days. It looks so pretty on a footed cake stand with a lid.

The completely cooled cake can be frozen up to 2 months. Wrap in plastic wrap and then tuck in a resealable bag. Thaw at room temperature before serving.

Frequently Asked Questions

Can frozen blueberries be used in the cake?

Frozen berries can be used in this recipe. But don't thaw them as they will be too mushy in the cake.

How do you prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries with the flour mixture helps suspend them in the batter.

How do you make homemade buttermilk?

Instead of purchasing buttermilk, make your own. Combine 1 cup of whole milk with either 1 tablespoon of white vinegar or lemon juice. Stir and let sit for about 5 minutes before using in the recipe.

How do you know when the cake is done?

There are a few ways to test of the perfectly baked cake. Insert a toothpick into the center of the cake. It comes out clean when the cake is ready. Also gently press the center of the cake. It should spring back when touched. An internal temperature of 200 to 210 degrees F on a digital thermometer is the ideal temp for this fresh blueberry cake.