Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!
A DELICIOUS HOMEMADE BLUEBERRY 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!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- sugar
- eggs
- vanilla extract
- lemon extract
- all-purpose flour
- baking powder
- baking soda
- salt
- real buttermilk
- fresh blueberries
- brown sugar
- oats (quick-cooking is fine)
- powdered sugar
- milk
HOW TO MAKE 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.
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.
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. 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.
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. 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.
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. And now it's safe to 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. 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.
Then immediately sprinkle on crumble topping so that it sticks to the glaze.
Oh my gracious, it is such a pretty cake! Then slice and serve!
CRAVING MORE DELICIOUS RECIPES?
Blueberry Muffin Cake
Ingredients
For the cake:
- 1 cup (2 sticks) salted butter, softened to room temp.
- 2 cups sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- ½ Tablespoon lemon extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup whole real buttermilk
- 1 pound fresh blueberries
For the crumble topping:
- 2 Tablespoons real butter, slightly softened
- 2 Tablespoons brown sugar
- 3 Tablespoons flour
- 2 Tablespoons oats, quick-cooking is fine
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- 2 Tablespoons milk
Instructions
- Preheat oven to 325F degrees. Spray 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.
- 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Orlisa
Followed the recipe but I FORGOT the one thing I usually give reminders on: coat the blueberries in flour before folding them in the batter!! Regardless of my error, your recipe is perfect and I will definitely use this one again!!!
Donna
Can the topping fir this cake be placed in the bottom of the bundt pan and baked with the cake like other recipes do?
Natalie Cabrera
Followed the recipe and the outcome was PERFECT! Thanks for sharing this amazing recipe.
Michael Simmons
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!
Sarah
Hi! Making this cake right now! How much salt do I add?
I don’t see it listed on the ingredient list. Thanks!
Julie
Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.
Kristine
Do you think it would be possible to make ahead and freeze?
Allyson
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.
Anne
Salt isn't in the ingredients. I used 1/2 tsp.
Nikki
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.
Mark
Nice Cake
Jen
Now that's a good looking cake
Sharon
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
Audrey
Can you use frozen blueberries?
Kristin
Beautiful and delicious! Thanks!
Gina D
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.
Brandie
Gina, you do not have to keep this refrigerated and should be fine for that cake walk.
ErikaPadmore
Absolutely amazing cake! What else I can use, instead of blueberries (my bf doesn't like them... )?
my website ^_^
Connie
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?!
Linda
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.
Orlisa
Connie, I have tried recipes before with fruit and I was always told to coat the blueberries, etc. in a small amount of flour before folding them into the mix. My cake is in the oven now and I’m excited to see how it comes out!
Danielle
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.
Brandie (The Country Cook)
You could make this in a 9 x 13 pan or loaf pans.
Jo
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!!
Brandie (The Country Cook)
What a great substitution. Glad it was a hit!
Michelle Gleason
Def need to try out this recipe!!
Do you think I could substitute frozen blueberries for fresh??
Brandie (The Country Cook)
You sure can Michelle, just make sure they are thawed and you should be good to go.
Anonymous
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