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A large slice of Blueberry Muffin Cake being removed from the rest of the cake.
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Blueberry Muffin Cake

Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 751kcal
Author Brandie Skibinski

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:

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).
    A bundt pan sprayed with nonstick spray.
  • 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.
    Butter and sugar being creamed together in a bowl.
  • Then beat in 3 large eggs, 1 Tablespoon vanilla extract and 1/2 Tablespoon lemon extract into the sugar/butter mixture.
    Eggs and extracts being added to a butter and sugar 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.
    A bowl of flour, baking powder, baking soda, and salt.
  • At this point, you are going to alternately add in the flour mixture and buttermilk to the sugar/butter mixture.
    Buttermilk being added to a cake batter in a bowl.
  • 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.
    Blueberries being folded into a cake batter.
  • Now add the batter into the bundt pan. Then add the rest of the blueberries on top.
    Blueberry Muffin Cake batter in a bundt pan.
  • 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.
    A baked Blueberry Muffin Cake in a bundt pan.
  • 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.
    Crumb topping being mixed in a bowl.
  • 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.
    Crumb topping being made and laid out on parchment paper.
  • 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.
    Sugar, extract, and milk being mixed in a bowl.
  • Drizzle glaze over cake. Immediately sprinkle on crumble topping so that it sticks to the glaze.
    Glazed Blueberry Muffin Cake on a dessert plate.

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

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