Blueberry Muffin Cake (+Video)
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.
FREQUENTLY ASKED QUESTIONS:
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. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar fat content as buttermilk. You need the fatty buttermilk for this to give it the right denseness and moistness.
With bundt pans, you need oil or butter as well as flour to coat the pan. I like to use the nonstick spray that has flour in it. Baker’s Joy is a common brand and Pam has their own version as well (the packaging has changed a bit since I took the photo below.) I’ve never had a single issue since using it. Spray your bundt pan very well (making sure to get in all the little bumps and grooves.) Once your cake cools, it should easily pop out of the pan.
For this cake I prefer fresh blueberries but you could use frozen. Run the frozen berries under cool water then carefully pat them dry with paper towels. Then toss the berries in a bit of flour. This will keep them from sinking into the bottom of the cake batter.
Leftovers can be covered or wrapped and left on the counter for two days or in the refrigerator for 5 days. It can also be frozen. Wrap in plastic wrap then aluminum foil (to prevent freezer burn) and it will keep for up to 3 months. Defrost in the refrigerator when ready to eat.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – the butter needs to be fully softened to room temperature. Do not use melted butter. I like to put my butter on the counter for a few hours.
- sugar – I have not tried this wit ha sugar substitute so can’t say how that would work but theoretically it should work.
- eggs – your eggs should be at room temperature. This allows for the cake to rise much easier.
- vanilla and lemon extracts – the lemon extract really brings out the flavor of the blueberries so try not to skip this one!
- all-purpose flour – I always use White Lily flour for my baked goods. It is the absolute best and produces the lightest and fluffiest cakes.
- baking powder and baking soda – yep, you need both for this recipe. Make sure you check that they are both fresh. The reason why most baked goods do not turn out properly is because the leavening agents were expired or no longer fresh.
- real buttermilk – real buttermilk keeps this cake so moist. You need that fat so just adding lemon juice or vinegar to milk is not going to work here. It’s got to be the full fat real stuff.
- fresh blueberries – see the FAQ section above about using frozen blueberries.
- oats – I like to use the smaller and thinner quick cooking oats.
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). Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies.
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. 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 (+Video)
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 (I like the kind that has flour in it – like Baker's Joy).
- 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 vary but the top should be golden brown and a inserted toothpick should come out with no batter on it.
- Allow the cake to cool COMPLETELY before releasing (about an hour and half or so.)
- 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
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- 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 and other nutritional values can vary quite a bit depending on which brands were used.
This is one of the best cakes I’ve ever made. Making it again tomorrow. Absolutely amazing.
Awww I absolutely love hearing that Anna Marie!! Thank you so very much!
1/4 teaspoon salt it is listed below the baking soda
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!!!
Can the topping fir this cake be placed in the bottom of the bundt pan and baked with the cake like other recipes do?
Followed the recipe and the outcome was PERFECT! Thanks for sharing this amazing recipe.
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!
Hi! Making this cake right now! How much salt do I add?
I don’t see it listed on the ingredient list. Thanks!
Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.
Do you think it would be possible to make ahead and freeze?
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.
Salt isn’t in the ingredients. I used 1/2 tsp.
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.
Nice Cake
Now that’s a good looking cake
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
Can you use frozen blueberries?
Beautiful and delicious! Thanks!
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.
Absolutely amazing cake! What else I can use, instead of blueberries (my bf doesn't like them… )?
my website ^_^
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.
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!
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.
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!
Def need to try out this recipe!!
Do you think I could substitute frozen blueberries for fresh??
You sure can Michelle, just make sure they are thawed and you should be good to go.