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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.

a slice of Blueberry Muffin Cake on a white plate surrounded by fresh blueberries.

FREQUENTLY ASKED QUESTIONS:

Do I have to use real buttermilk?

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.

My cake always sticks to my bundt pan, what do I do?

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.

Is it better to use fresh or frozen blueberries?

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.

How do I store leftovers?

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.

a closeup of a slice of blueberry muffin cake on a plate with a slice of fresh lemon and fresh blueberries.

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.
fresh blueberries, buttermilk, butter, vanilla, lemon extract, baking soda, baking powder, eggs.

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.

nonstick cooking spray sprayed on a bundt pan.

Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.

creaming butter and sugar in a stand mixer.

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.

all purpose flour, baking soda, baking powder combined with a fork in a bowl.

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.

adding fresh blueberries into homemade cake batter.

Now add the batter into the bundt pan.

blueberry cake batter added to bundt pan.

 Then add the rest of the blueberries on top.

fresh blueberries topped onto homemade cake batter in a Nordicware bundt pan.

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.

fully baked blueberry muffin cake.

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.

oatmeal crumble topping in a glass bowl with a fork.

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.

crumble topping spread on a baking sheet.

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.

fully baked Blueberry Muffin Bundt Cake on a blue and white plate.

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.

Fresh Blueberry Muffin Cake with icing drizzled on top.

Then immediately sprinkle on crumble topping so that it sticks to the glaze.

blueberry cake with crumb topping shown on a white nad blue plate.

 Oh my gracious, it is such a pretty cake! Then slice and serve!

Lemon Blueberry Muffin Cake slice shown on a small round white plate.

CRAVING MORE DELICIOUS RECIPES?

Lemon Blueberry Muffin Cake slice

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!
4.87 from 30 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8

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:

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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 751kcal | Carbohydrates: 115g | Protein: 9g | Fat: 29g | Sodium: 375mg | Fiber: 2g | Sugar: 75g

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.

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Recipe Rating




58 Comments

  1. 5 stars
    This is one of the best cakes I’ve ever made. Making it again tomorrow. Absolutely amazing.

  2. 5 stars
    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!!!

  3. 5 stars
    Can the topping fir this cake be placed in the bottom of the bundt pan and baked with the cake like other recipes do?

  4. 5 stars
    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!

  5. 5 stars
    Love this cake. I added cherries also. My grandkids and friends love it. Will be making this many times. Thank you for this recipe.

  6. 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.

  7. 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.

  8. 5 stars
    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

  9. 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.

  10. Absolutely amazing cake! What else I can use, instead of blueberries (my bf doesn't like them… )?
    my website ^_^

  11. 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?!

    1. 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.

    2. 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!

  12. 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.

  13. 5 stars
    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!!