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Picture this, fresh out of the oven is a warm fluffy baked good, bursting with fresh blueberries, topped with a sweet, crunchy topping. Sounds like barkery style blueberry muffins, right? Well, sort of. We are making a cake! That’s right, a blueberry muffin cake. All of the things you love about warm, fresh baked muffins, but baked as one with pretty and fabulous tasting cake!
Cake Batter
This cake batter starts off the same as a muffin batter would, a very thick, scoopable batter that will stay fluffy but not crumble too much. To being, spray a 9 inch springform pan with non-stick cooking spray and line the bottom with parchment paper. In a large mixing bowl, combine 4 tbsp of unsalted, softened butter and 3/4 cup of granulated sugar until smooth and fluffy. Next, whisk in 2 cups of all purpose flour until combined.
To that mix, add in one large egg, 3/4 cup of milk, 2 1/2 tsp of baking powder, and 1 tsp each of ground cinnamon and vanilla extract. Also whisk in a pinch of salt, about 1/2 tsp. Once the batter has come together, carefully fold in 12 oz of fresh blueberries, trying not to burst too many of them. The batter will be very thick, so take your time. Pour the batter into your greased springform pan.
Muffin Crumb Topping and Glaze
My favorite part of a fresh bakery muffin? The crunchy, sugary topping! So let’s make sure the cake has that too! In a separate bowl from the base batter, combine all of the ingredients 3/4 cup of granulated sugar, 1/2 cup of flour, 1 tsp of cinnamon, and 6 tbsp of softened butter. Use a fork or pastry cutter to mix the ingredients together until it is like wet crumbly sand in texture.
Sprinkle the crumbles over the top of the batter and bake in a 375 degree oven. Bake for 40-50 minutes or until a fork poked in the center comes out clean and the topping is golden brown. Once the cake is done, remove from the oven and allow the cake to cool for 15-20 minutes. Meanwhile, whisk together the ingredients for the glaze: 3/4 cup of powdered sugar, 1/2 tsp of vanilla extract, and 2-2 1/2 tbsp of milk. Add more sugar or more milk as needed to make the glaze as thick or thin as desired.
Drizzle the glaze over the top of the cake. Slice and serve warm or at room temperature with a glass of milk or your favorite coffee. The best thing about this baked good hybrid is that it can be enjoyed any time of day. Start your morning off right with a slice of cake for brunch with friends, or wind down in best with a warm slice for dessert. Who am I to judge!
Want More Sweet Breakfast Treats?
- Blueberry Muffins
- Orange White Chocolate Granola
- Blueberry Stuffed French Toast Casserole
- Pumpkin Chai Scones
- Strawberries And Cream French Toast
Blueberry Muffin Cake
Ingredients
Blueberry Cake
- 4 tbsp unsalted butter softened
- 3/4 cup granulated sugar
- 2 cups all purpose flour
- ¾ cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- 2½ tsp baking powder
- 12 oz fresh blueberries
Crumb Topping
- ¾ cup granulated sugar
- ½ cup all purpose flour
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter softened
Glaze
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2½ tbsp milk
Instructions
- Preheat the oven to 375°
- Spray a 9 inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
- In a large mixing bowl, combine butter and sugar until smooth and fluffy.
- Whisk in the flour until combined, then whisk in the remaining ingredients except the blueberries
- Once the batter has come together, carefully fold in the blueberries, trying not to burst too many of them. The batter will be very thick
- In a separate bowl, combine all of the ingredients for the crumb topping, using a fork or pastry cutter until it is like wet crumbly sand in texture
- Pour the blueberry batter into the greased pan, sprinkling the crumb topping evenly over the top
- Bake for 40-50 minutes or until a fork poked in the center comes out clean and the topping is golden brown
- Allow the cake to cool for 15-20 minutes. Meanwhile, whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the top of the cake. Slice and serve warm or at room temperature
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