Blueberry Muffin Cake
Blueberry Muffin Cake is a simple homemade cake that is so moist with lots of blueberries and a delicious crumble topping!
A Delicious Homemade Blueberry Cake
Blueberry Muffin Cake is one of the best cakes you’ve ever put in your mouth! Moist and incredibly flavorful with fresh blueberries and a simple crumble topping. The light lemon combined with the blueberries is just the perfect combination. I make this cake so often, especially when blueberries are in season. Everyone loves it!
I have made this several times and loved it each time! Everywhere I take it, I come home empty handed and people ask for the recipe. It really is a delightful homemade cake!
– Annie
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 exactly the same. Buttermilk is thick and not just tangy. So just tanging up some milk is not exactly the same. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar thickness and consistency. You can make the buttermilk substitute but I would encourage you to use the real stuff if at all possible for best results with this particular recipe.
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 (not paid affiliate links). 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.
This batter is pretty thick and I don’t usually have issues with them sinking. And honestly, I find that coating them in flour only works sometimes, some of those bigger berries are determined to sink no matter what! Ha! If you are afraid of yours sinking, you can definitely try to coat them in the flour first to try to prevent it. The taste will still be good no matter what.
If you don’t have a bundt pan, you can use loaf pans or a 9×13-inch baking pan. You may need to adjust the baking time needed. I haven’t personally tested this recipe with other pans so I can’t give you baking times. Use the toothpick trick to be sure the cake is done baking though.
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 help keep them from breaking up too much while gently mixing into the 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 or use my tips for Softening Butter Quickly.
- 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 if possible. This will help the eggs blend much better and easier into the batter.
- vanilla and lemon extracts – the lemon extract really brings out the flavor of the blueberries so try not to skip this one! 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. However, if you can’t stand lemon flavor with blueberries, just skip it.
- all-purpose flour – you don’t have to sift the flour for this recipe but you can if you prefer to do that for baked goods. The important thing is to not overpack your measuring cups with flour. Don’t press down the flour into the measuring cup or you’ll end up with way too much flour and a very dry cake!
- 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.
- buttermilk – buttermilk keeps this cake so moist – even better if you can get your hands on the full fat stuff!
- fresh blueberries
- 2` – see the FAQ (Frequently Asked Question) section above about using frozen blueberries. You could use blackberries or raspberries instead.
- oats – I like to use the smaller and thinner quick cooking oats since they are easier to eat when not cooked. You could use regular oats though if you prefer.
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 8-10 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. Then slice and serve!
Craving More Recipes?
- Biscuit Blueberry Cake
- Blueberry Butter Swim Biscuits
- Lemon Blueberry Coffee Cake
- The Best Blueberry Cobbler
- Lemon Blueberry Poke Cake
- Blueberry Cheesecake Crescent Rolls
- Blueberry Cinnamon Roll Cups
- Blueberry Yum Yum
- Blueberry Dump Cake
- Blueberry Pie Filling
- Blueberry Cookies
Blueberry Muffin Cake
Ingredients
For the cake:
- 1 cup (2 sticks) salted butter, softened to room temperature
- 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 buttermilk (try not to use lowfat)
- 1 pound fresh blueberries
For the crumble topping:
- 2 Tablespoons real butter, softened (not melted)
- 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 cup (2 sticks) salted butter, softened to room temperature and 2 cups sugar. It should look nice and fluffy when combined.
- Then beat in 3 large eggs, 1 Tablespoon vanilla extract and 1/2 Tablespoon lemon extract into the sugar/butter mixture.
- Next, in a separate bowl, combine 2 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon 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.NOTE: You can coat the blueberries in flour if you prefer before mixing them in. I find this only works some of the time to keep them from sinking. It really just depends on the size of the blueberries, etc. This batter is pretty thick so they do pretty good not sinking but if your berries are big, they will probably still sink a bit anyways.
- 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 (2 Tablespoons real butter, softened 2 Tablespoons brown sugar, 3 Tablespoons flour, and 2 Tablespoons oats) 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 1 cup powdered sugar, 1 teaspoon lemon extract and 2 Tablespoons 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.
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.
Originally published: February 2015
Updated photos and republished: April 2026
This turned out absolutely beautiful.
I have made this several times and loved it each time! Everywhere I take it, I come home empty handed and people ask for the recipe. It really is a delightful homemade cake!
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.
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
Pascal- Did it fall apart while you were trying to remove it from pan?
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
Yes, you can bake this the night before.
Can this be done the night before?
The cake looks delicious especially with that glaze all over it.
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. 🙂
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??
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!!
Brandi, This cake looks absolutely delicious. Thank you. I am definetely going to make this.
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?
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.
I am so glad you put the recipe first!! I hope to try this for Memorial day gathering. Thank you!
This was so good! My daughter and I made it with Alaskan Huckleberries.
This cake looks so good! I'm making it this weekend. My girls and I will love it.
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
It looks delicious! !! But, can I used freeze cranberries? Thank you
This is piece of heaven! I love it!
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 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!
This cake looks mouthwatering! Blueberry and lemon combo is AHHHmazing!
Croydon Sofa cleaning
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……
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!
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?