Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!
HOMEMADE BLUEBERRY MUFFIN CAKE
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.
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
milk
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.
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.
FRESH BLUEBERRY MUFFIN CAKE
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
Nutrition
CRAVING MORE DELICIOUS RECIPES LIKE THIS ONE? GIVE THESE A TRY!
FRESH STRAWBERRY BREAD
LEMON BLUEBERRY POKE CAKE
BLUEBERRY BUCKLE
This cake looks so good, I will try it for sure. Love the story about picky eaters, I have those too. Country food is the best, not that I don't eat other kinds of food. I live in Tennessee and grew up on country food. Love your blog. Take care!
Can I use fresh frozen blueberries?
I'm thinking we could start a picky eater support group. Hee hee. I hope y'all love this one as much as we did!
Both of these look wonderful…..and I agree with you, NO SHRIMP or TILAPIA for me either……but I do like cod, perch, salmon, lobster & crab tho…. looking forward to making both these cakes, thanks for posting these great recipes……
This cake looks mouthwatering! Blueberry and lemon combo is AHHHmazing!
Croydon Sofa cleaning
This looks delicious! Even though I don't like fresh blueberries (yeah, I'm strange!), I love baked things that have blueberries in them. Can't wait to try this!
I love your introduction. The only difference between us is that I tried seafood, more than once or twice, and I am perfectly comfortable with the fact that we will never have a promising relationship so I am done trying. As for this cake, WOW. It is a cold rainy day here in Tx, I have ALOT of blueberries, so it looks like it's time to turn the oven on.
This is piece of heaven! I love it!
It looks delicious! !! But, can I used freeze cranberries? Thank you
I have made this twice and loved it each time! Once I topped it with powdered sugar and once with icing. Delicious cake!
You are a gal after my own heart ~ I don't like seafood either, but I've tried many times over the yrs.
Love all of your recipes and have tried quite a few. In fact, I keep a notebook full w/printed out pages of mostly yours and a few others.
Can't wait to try this one!
Thanks so much!
Tanya
I have died and gone to cake heaven. So glad I found your site. I am enjoying so much your recipes, so many to try in my little heaven. Will follow.
Thank you again
This cake looks so good! I'm making it this weekend. My girls and I will love it.
This was so good! My daughter and I made it with Alaskan Huckleberries.
I am so glad you put the recipe first!! I hope to try this for Memorial day gathering. Thank you!
Just came home from picking blueberries and ready to try this. Any guess as to how many cups are in a "pound of blueberries"? Thanks.
Hi Brandie… I'm a huge fan of yours, I've made a few of your recipes. You are my go-to for recipe blog now. 🙂 (Love your link parties too.) The pulled pork bbq and the honeybun cake are my 2 faves so far, thank you for your great recipes! I'm baking the blueberry muffin cake right now, I'm not sure if I messed up though… I used 3 cups of flour, instead of 2 3/4. The Wilton bundt pan I bought yesterday to use for this recipe looked a lot more full with the batter than the pan in your picture in the recipe. The batter came out soooo fluffy, but then I've never made a bundt cake before so I'm super nervous anyway, lol… What do you think?
Brandi, This cake looks absolutely delicious. Thank you. I am definetely going to make this.
This cake is absolutely delicious!!! I split the batter between 8" bundt pans. Doubled the icing and crumb topping. Baked for about 50 minutes. Took them to 2 different places and everyone loved them! Thank you for this wonderful recipe!!
I am kind of in a bind… I really want to make this but I only have frozen blueberries!! The cost of fresh berries where I live is outrageous! What do you think?? Can it be done??
Amy, you sure can! Just let them defrost for about an hour before using them. I would just pop them in a colander over the sink and let them defrost there. 🙂 Hope that helps!
I tried making this, and most of the blueberries sank which made the top become a mess of blueberries and not perfectly golden yellow and spongy like yours.. any tips??
Hi Tracy – I honestly couldn’t say. If you coat the blueberries in flour first, it helps to keep them from sinking a little. Unless the blueberries are super large and heavy. 🙂
The cake looks delicious especially with that glaze all over it.
Can this be done the night before?
Yes, you can bake this the night before.
I made this cake and it tasted so good. only issue is it fell apart. Like it broke apart. Any recommendations or advise on what I could do? I am going to make it again tomorrow
Pascal- Did it fall apart while you were trying to remove it from pan?
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
You sure can Michelle, just make sure they are thawed and you should be good to go.
Def need to try out this recipe!!
Do you think I could substitute frozen blueberries for fresh??
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!!
What a great substitution. Glad it was a hit!
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.
You could make this in a 9 x 13 pan or loaf pans.
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?!
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.
Absolutely amazing cake! What else I can use, instead of blueberries (my bf doesn't like them… )?
my website ^_^
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.
Gina, you do not have to keep this refrigerated and should be fine for that cake walk.
Beautiful and delicious! Thanks!
Can you use frozen blueberries?
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
Now that’s a good looking cake
Nice Cake
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.
Salt isn’t in the ingredients. I used 1/2 tsp.
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.
Do you think it would be possible to make ahead and freeze?
Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.
Hi! Making this cake right now! How much salt do I add?
I don’t see it listed on the ingredient list. Thanks!
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!
Followed the recipe and the outcome was PERFECT! Thanks for sharing this amazing recipe.