Name: Blueberry Muffin Crumble Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: For the cake:; 2 cups all-purpose flour; 1 cup granulated sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 large egg; 1 1/2 teaspoons vanilla extract; 3/4 cup milk; 2 1/2 cups fresh blueberries; For the streusel topping:; 1/2 cup all-purpose flour; 1/4 cup packed light brown sugar; 1/4 cup cold unsalted butter, cubed; 1/4 teaspoon ground cinnamon (optional); For the vanilla glaze:; 1 cup powdered sugar; 3 tablespoons milk; 1/2 teaspoon vanilla extract

Blueberry Muffin Crumble Cake

Calling all blueberry lovers! This Blueberry Muffin Crumble Cake recipe combines the best aspects of muffins and coffee cake, resulting in a delightful treat bursting with flavor and texture.

Unlike individual muffins, this recipe yields a larger cake perfect for sharing. It features a moist crumb similar to a muffin, studded with juicy blueberries throughout. The crunchy streusel topping adds a delightful textural contrast, while the vanilla glaze provides a touch of sweetness and shine.

This recipe is surprisingly easy to make. It requires simple ingredients you likely already have on hand, and minimal baking experience is needed. In under an hour, you’ll have a stunning coffee cake ready to impress your family and friends.

This recipe is also easily customizable. Don’t have fresh blueberries? Frozen blueberries work just fine! Want to add a bit more warmth? Include a sprinkle of cinnamon in the streusel topping.

So ditch the box mix and try this delightful Blueberry Muffin Crumble Cake recipe. It’s sure to become a new favorite!

Questions I often get asked about this recipe:

Can I use a different type of fruit? Yes! While blueberries are classic, you can substitute other berries like raspberries, blackberries, or even chopped cherries. Just keep in mind the fruit’s size and moisture content – you might need to adjust the baking time slightly.

Do I need to thaw frozen blueberries?
No, you don’t! In fact, throwing frozen blueberries in the batter unfrosted helps prevent them from sinking too much.

Can I use buttermilk instead of milk?
Yes! Buttermilk adds a slight tanginess and richness to the cake. If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.

What kind of vanilla extract should I use?
Pure vanilla extract will provide the best flavor, but artificial extract can be used in a pinch.

Can I add nuts to the streusel topping?
Absolutely! Chopped walnuts, pecans, or almonds would be delicious additions.

What you need to make Blueberry Muffin Crumble Cake:

For the cake:

2 cups all-purpose flour

1 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 large egg

1 1/2 teaspoons vanilla extract

3/4 cup milk

2 1/2 cups fresh blueberries

For the crumble topping:

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 cup cold unsalted butter, cubed

1/4 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 oven to 375°F (190°C) and grease a 9×13 inch baking pan.

Make the streusel topping: In a medium bowl, combine flour, brown sugar, and cinnamon (if using) with a fork until crumbly. 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 flour, sugar, baking powder, and salt. In a separate bowl, cream together the softened butter and egg until light and fluffy. Beat in the vanilla extract.

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

Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.

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

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:

If you don’t have fresh blueberries, you can use frozen blueberries without thawing them first. However, toss them in a little flour to prevent them from sinking too much in the batter.

For a richer flavor, substitute brown sugar for half of the granulated sugar in the cake batter.

Let the glaze set slightly before cutting the cake.

Latest Reviews:

Delicious and Easy! This recipe was a breeze to follow and turned out so moist and flavorful. The streusel topping added the perfect amount of crunch, and the vanilla glaze was the sweet finishing touch. My family devoured it! Sam T.

Perfect Brunch Treat! I was looking for a unique brunch recipe and this blueberry muffin cake did not disappoint! It was a delightful change from traditional muffins and everyone loved the bursts of blueberries throughout. Maxine P.

Crowd-Pleaser! This recipe is a keeper! I made it for a potluck and it was gone in minutes. Everyone loved the combination of the fluffy cake and the streusel topping. I’ll definitely be making this again! Sam A.

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