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
Anonymous says
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
Brandie (The Country Cook) says
You sure can Michelle, just make sure they are thawed and you should be good to go.
Michelle Gleason says
Def need to try out this recipe!!
Do you think I could substitute frozen blueberries for fresh??
Jo says
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) says
What a great substitution. Glad it was a hit!
Danielle says
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) says
You could make this in a 9 x 13 pan or loaf pans.
Connie says
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 says
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.
ErikaPadmore says
Absolutely amazing cake! What else I can use, instead of blueberries (my bf doesn't like them… )?
my website ^_^
Gina D says
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 says
Gina, you do not have to keep this refrigerated and should be fine for that cake walk.
Kristin says
Can you tell me the brand and style of your bundt pan? There are so many out there, different styles and surface colors. Thanks!
Audrey says
Can you use frozen blueberries?
Sharon says
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
Jen says
Now that’s a good looking cake
Mark says
Nice Cake
Nikki says
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.
Anne says
Salt isn’t in the ingredients. I used 1/2 tsp.
Allyson says
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.
Kristine says
Do you think it would be possible to make ahead and freeze?
Julie says
Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.
Sarah says
Hi! Making this cake right now! How much salt do I add?
I don’t see it listed on the ingredient list. Thanks!
Michael Simmons says
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!
Natalie Cabrera says
Followed the recipe and the outcome was PERFECT! Thanks for sharing this amazing recipe.