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HOMEMADE BLUEBERRY MUFFIN CAKE (+Video)

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4.67 from 24 votes

HOMEMADE BLUEBERRY MUFFIN CAKE

Blueberry Muffin Cake is the best homemade cake you’ve ever put in your mouth! Moist and incredibly flavorful with fresh blueberries and crumble topping. The light lemon combined with the blueberries is magical. This cake was AMAZING. You need this in your life! It turned out so moist and the flavor was just over the top. I think if you like my LEMON BLUEBERRY YOGURT CAKE then you will love this one!Lemon Blueberry Muffin Cake slice

VIDEO INCLUDED BELOW:

USING REAL BUTTERMILK VS REGULAR MILK

Usually when I share any recipe with buttermilk, folks will ask for a substitute. I know you can add a bit of lemon or vinegar to milk but it’s not the same. Buttermilk is fatty and thick. So just tanging up some 2% milk is not the same. You want the fat. You need the fat. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar fat content as buttermilk. So, what I am saying is don’t skip on the buttermilk. You need the fatty buttermilk for this to give it the right denseness and moistness.Blueberry Muffin Cake recipe from The Country Cook

WHAT YOU’LL NEED:
For the cake:
real salted butter
sugar
eggs
vanilla extract
lemon extract
all-purpose flour
baking powder
baking soda
salt
real buttermilk
fresh blueberries

For the crumble topping:
real butter
brown sugar
flour
oats (quick-cooking is fine)

For the glaze:
powdered sugar
lemon extract
milkfresh blueberries, buttermilk, butter, vanilla, lemon extract, baking soda, baking powder, eggs

HOW TO MAKE HOMEMADE BLUEBERRY MUFFIN CAKE:

Preheat your oven to 325F degrees. Spray your bundt pan with nonstick baking spray (the kind with flour added). See in my ingredient picture above to see the spray can. There are several different brands and all of them work fine for me. Basically it is a nonstick spray that has flour added. Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies. Don’t be afraid that you’re overdoing it. Some folks complain that their bundt cakes always stick. That’s usually because the pan hasn’t been properly oiled and floured or the pan hasn’t cooled all the way before flipping the cake out.nonstick cooking spray sprayed on a bundt pan

Using an electric mixer, cream together the butter and sugar. Now, I always forget to leave my butter out on the counter for it to soften. I have an awesome option on my microwave to soften butter and cream cheese. I love it! But what I did before was just put the butter sticks in a microwave-safe bowl and nuke it for about 15 seconds at a time. You don’t want it melted but just softened a bit. Your electric mixer will help do the rest. It should look nice and fluffy when combined.
creaming butter and sugar in a stand mixer
Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture. Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.
all purpose flour, baking soda, baking powder combined with a fork in a bowl
At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated. Don’t overmix it. You want to stir just until it’s all come together. If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl. Gently stir in HALF of the blueberries. Be very careful when stirring so you don’t bust open all the berries. Just gently fold them in.
adding fresh blueberries into homemade cake batter
 Now add the batter into the bundt pan.blueberry cake batter added to bundt pan
 Then add the rest of the blueberries on top.

fresh blueberries topped onto homemade cake batter in a Nordicware bundt panBake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. And don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.fully baked blueberry muffin cake

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.
oatmeal crumble topping
Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. And now it’s safe to turn off the oven.
crumble topping spread on a baking sheet
Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.
Blueberry Muffin Cake with fresh blueberries and lemon
Start making the glaze. Combine powdered sugar, lemon extract and milk. Stir well. I like my glaze a little on the thicker side but if you need to thin it out, just add a tad more milk until you reach desired thickness. Whisk together until smooth. Drizzle glaze over cake.
Fresh Blueberry Muffin Cake with icing
 Then immediately sprinkle on crumble topping so that it sticks to the glaze.
topping blueberry cake with crumb topping
 Oh my gracious, it is such a pretty cake! Then slice and serve!
Lemon Blueberry Muffin Cake slice
 Enjoy!
Lemon Blueberry Muffin Cake slice

Fresh Blueberry Muffin Cake

Blueberry Muffin Cake is the best homemade cake you've ever put in your mouth! Moist and incredibly flavorful with fresh blueberries! YUM!
4.67 from 24 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blueberry Muffin Cake
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 751kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 1 cup (2 sticks) salted butter, softened to room temp.
  • 2 cups sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tbsp lemon extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup whole real buttermilk
  • 1 pound fresh blueberries

For the crumble topping:

  • 2 tbsp real butter, slightly softened
  • 2 tbsp brown sugar
  • 3 tbsp flour
  • 2 tbsp oats, quick-cooking is fine

For the glaze:

  • 1 cup powdered sugar
  • 1 tsp lemon extract
  • 2 tbsp milk

Instructions

  • Preheat oven to 325F degrees.
  • Spray your bundt pan (REALLY WELL) with nonstick baking spray (the kind with flour added.)
  • Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.
  • Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
  • Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.
  • At this point, you are going to alternately add in the flour mixture and buttermilk to the sugar/butter mixture.
  • Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix.
  • If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl. Gently stir in HALF of the blueberries.
  • Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
  • Now add the batter into the bundt pan. Then add the rest of the blueberries on top.
  • Bake for about 65-75 minutes.
  • Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. Don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
  • While the cake is cooling, make crumble topping.
  • Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.
  • Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely.
  • Now you can turn off the oven.
  • Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean.
  • The pan needs to be totally cooled, then it should release easily.
  • Start making the glaze. Combine powdered sugar, lemon extract and milk. Stir well. Whisk together until smooth.
  • Drizzle glaze over cake. Immediately sprinkle on crumble topping so that it sticks to the glaze.

Video

Notes

I like the concentrated lemon flavor in lemon extract but you can use lemon juice or lemon zest as well. We just want that hint of lemon flavor in this cake. Make sure when measuring flour that you do not pack your measuring cup. Just dip your cup into flour and scoop off the excess with your hand or a butter knife. Packing the cup will give you too much flour and make a dense, dry cake.

Nutrition

Calories: 751kcal | Carbohydrates: 115g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 375mg | Potassium: 306mg | Fiber: 2g | Sugar: 75g | Vitamin A: 19.6% | Vitamin C: 6.7% | Calcium: 13% | Iron: 15.3%
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CRAVING MORE DELICIOUS RECIPES LIKE THIS ONE? GIVE THESE A TRY!
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Reader Interactions

Comments

  1. Anonymous says

    March 3, 2016 at 5:31 pm

    I am going to make this cake, but I would like to know if it is possible to have the " Nutritional Facts " ?? These days there are more and more people on sodium restricted diets. The reason I am asking is because my husband, only 59 years old, is having heart problems which is not from smoking, drinking, binge eating, etc. They haven't yet figured it out as of yet, but I am trying to cook/bake foods that are less in sodium for him. I do not want to deprive him from sweets, but there has been so much sodium in almost everything you eat. Any information on this would be greatly appreciated.
    Thank you for your time.

    MaryLynn

    Reply

  4. Jo says

    June 19, 2016 at 10:19 pm


    Wow! This is a great recipe. I don't like it when people post about a recipe when they've made so many substitutions and changes that it doesn't even resemble the original; however, I wanted to make this for Father's Day today and I had everything except buttermilk. I did substitute 3/4 C Greek Yogurt plus 1/4 C whole milk for the buttermilk and it turned out great! I served this as dessert to a couple of food "snobs" and they couldn't get enough. Thanks for sharing!!

    Reply

  5. Danielle says

    July 5, 2016 at 11:37 am

    Is it possible to not use a bundt pan? I live overseas and would love to use what I have instead of going to find one of those pans.

    Reply

  6. Connie says

    August 13, 2016 at 7:59 pm

    This cake is delicious and moist. However, even though I followed directions exactly all of the blueberries fell to the bottom…which was the top when complete. Any thoughts? Plus almost overflows my 9.75 inch bundt pan. Maybe that's the problem?? Pan too small?!

    Reply

    • Linda says

      October 22, 2018 at 12:18 am

      I made this cake using a sugar substitute and also powdered sugar substitute. Being diabetic I am always looking for recipes. I would definitely make this again.

      Reply

  8. Gina D says

    October 23, 2016 at 9:04 pm

    This may be a dumb question but will this cake keep on the counter or does it have to be refrigerated? I’m needing delicious cake recipes for a cake walk – thus no refrigeration required.

    Reply

  9. Kristin says

    April 11, 2017 at 7:37 pm

    Can you tell me the brand and style of your bundt pan? There are so many out there, different styles and surface colors. Thanks!

    Reply

  11. Sharon says

    August 8, 2017 at 1:07 pm


    Hi , I just made the cake and was wondering if I could put the glaze on the next day , as I’m having a gathering the next day or would I be ok to do it the same day

    Reply

  14. Nikki says

    March 25, 2018 at 7:49 pm

    In the ingredients list it does not list salt but in the directions, it says add salt to flour. How much?? I just guessed! Haha! It’s in the oven now.

    Reply

  16. Allyson says

    July 5, 2018 at 7:40 pm

    I am making the blueberry muffin cake tonight. The directions say to add salt to the dry ingredients but I don’t see the salt or amount listed in the ingredients anywhere. I used 1/2 tsp. Not sure yet if that worked out.

    Reply

  18. Julie says

    August 14, 2018 at 2:20 am


    Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.

    Reply

  20. Michael Simmons says

    December 29, 2018 at 4:25 pm


    Hello Brandie and thank you for this great recipe!

    Do you think it’s possible to use other berries and fruits like strawberry, blackberry, peach, apricot in place of blueberries?

    Thanks!

    Reply

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