Name: Blueberry Muffin Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Ingredients: For the cake:; 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 cup milk; 2 ½ cups fresh blueberries (or 2 cups frozen, thawed); For the streusel topping:; 1/2 cup all-purpose flour; 1/2 cup packed light brown sugar; 1/4 cup cold unsalted butter, cubed; 1/2 teaspoon ground cinnamon (optional)

Blueberry Muffin Cake

Ever crave both a fluffy blueberry muffin and a crumbly coffee cake? This blueberry muffin cake with streusel topping is the perfect solution! It combines the moist, blueberry-studded texture of muffins with a delightful streusel topping for the best of both worlds.

This recipe is surprisingly simple. It uses pantry-staple ingredients like flour, sugar, butter, eggs, and milk. The streusel topping adds a delightful textural contrast and a touch of warm cinnamon (optional) that complements the sweetness of the blueberries.

This blueberry muffin cake is perfect for breakfast, brunch, or even a summer afternoon snack. It’s easy to prepare, requires minimal baking experience, and yields a delicious treat that everyone will love. Plus, it stores well, so you can enjoy it throughout the week.

Questions I often get asked about this recipe:

Can I use frozen blueberries instead of fresh?
Yes, absolutely! Thaw them first and toss them in a tablespoon of flour to prevent sinking.

Can I substitute other berries for blueberries?
Yes! Raspberries, blackberries, or a mix would work well)How much can I reduce the amount of blueberries? (You can reduce it by half, but the cake will be less fruity.

Can I skip the streusel topping?
Yes, the cake will still be delicious, but you’ll miss the textural contrast.

Can I use nuts in the streusel topping?
Yes, chopped walnuts or pecans would be a great addition.

How long will this cake stay fresh?
Stored at room temperature, it will stay fresh for 3 days. In the refrigerator, it will last up to 5 days.

Can I freeze this cake?
Yes, freeze the cooled cake tightly wrapped for up to 3 months.

What you need to make Blueberry Muffin Cake:

For the cake:

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup milk

2 ½ cups fresh blueberries (or 2 cups frozen, thawed)

For the streusel topping:

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup cold unsalted butter, cubed

1/2 teaspoon ground cinnamon (optional)

For the vanilla glaze:

1 cup powdered sugar

3 tablespoons milk

1/2 teaspoon vanilla extract

How to make it:

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan.

Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon (if using) with a fork. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

Make the cake batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, cream together the softened butter and eggs until light and fluffy. Beat in the vanilla extract.

Alternately add the milk and the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then gently fold in the blueberries.

Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the batter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for at least 10 minutes before glazing.

Make the vanilla glaze: While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Drizzle the glaze over the cooled cake.

Tips:

For a richer cake flavor, use sour cream instead of milk.

If your blueberries are very juicy, you can toss them with a tablespoon of flour to prevent them from sinking too much in the batter.

Dust the top of the cake with powdered sugar for an extra sweet touch.

This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Latest Reviews:

This recipe was a winner! The streusel topping added the perfect amount of crunch, and the blueberries were bursting with flavor. So easy to throw together, even on a busy morning. Definitely will be making this again! Daniel P.

This blueberry muffin cake is the best of both worlds! It’s moist and delicious like a muffin, but with a fancy streusel topping that takes it over the top. Perfect for a weekend brunch with friends – they all raved about it! Scott L.

I was looking for a simple yet impressive dessert, and this recipe delivered! The cake was so easy to make and packed with fresh blueberries. The streusel topping added a delightful sweetness and crunch. A keeper for sure! Debbie A.

Printable Recipe:

Yield: 12 servings