Blueberry muffin cake is a soft, moist cake filled with blueberries, topped with a cinnamon crumble, and drizzled with a little icing. It tastes like a blueberry muffin but in a cake.
This cake tastes just like muffins and is easier to make than a dozen muffins. It’s perfect for brunch, as a snack, or serve it as a dessert.
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What Are The Ingredients For Blueberry Muffin Cake?
There are three parts to this recipe: the cake, the topping, and the icing.
Ingredients For the Cake
- All-purpose flour.
- White sugar.
- Baking powder.
- Sea salt.
- Buttermilk.
- Vegetable oil.
- Egg.
- Blueberries. We use frozen most of the time.
 Topping Ingredients
- White sugar.
- All-purpose flour.
- Cinnamon.
- Butter.
Icing Ingredients
- Powdered sugar.
- Milk.
- Vanilla extract.
Find everything you need to make this recipe online at Voilà .
Can Fresh Blueberries Be Used?
Yes. When blueberries are in season we use only fresh blueberries in the cake. But during the winter when berries are more expensive, we use frozen blueberries.
Making This Recipe
This is a simple recipe. The cake batter is made all in one bowl, making clean-up easier.
We make this recipe in different pans depending on the occasion. Most of the time we bake it in a 9-inch by 9-inch cake pan but we have also tested the recipe in a 10-inch by 8-inch pan.
If you want to make this recipe even quicker to make, you can skip the topping and icing. We sometimes skip the topping and icing and sprinkle powdered sugar over the top when serving.
Serving Blueberry Muffin Cake
This cake can be served as dessert or as a snack. It goes well with coffee or tea for an afternoon snack.
We also serve this at weekend brunches. When we add it to a brunch buffet, we slice it into smaller pieces, usually 12 servings.
This recipe can also be made the day before and covered overnight. During the holidays we make a couple of these cakes for our older kids to have on hand for a quick snack or breakfast on the go.
Storing Leftover Cake
Any leftover cake should be stored in a covered container. At room temperature, it will stay fresh for up to three days.
Tried this recipe? Leave a comment below to let us know what you think.
Blueberry Muffin Cake
Ingredients
Cake
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 1 egg
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp sea salt
- 2½ cups frozen blueberries, thawed, and divided
Topping
- ¾ cup white sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ½ cup butter, softened
Icing
- ¾ cup powdered sugar
- 1-3 Tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350℉ and line a 9-inch square cake pan with parchment paper.
Cake
- In a large bowl, whisk together buttermilk, egg, and oil until combined.
- Stir in sugar until it is well mixed.
- Add flour, baking powder, and salt, stirring to combine.
- Fold in 2 cups of blueberries.
- Pour into prepared pan and sprinkle remaining blueberries over the top.
Topping
- Whisk together sugar, flour, and cinnamon..
- Add butter and stir until crumbly. You may need to work the topping with your hands to get it combined.
- Spread over the top of the batter.
- Bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Icing
- Whisk together all ingredients until smooth. Start with 1 tablespoon of milk and add as needed to make a thin consistency but not too watery.
- Drizzle over cooled cake.
