blueberry muffin cake recipe

Written BySheba G Updated On
blueberry muffin cake recipe
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The Best blueberry muffin cake recipe

I’m so excited to share this blueberry muffin cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make and requires no special equipment.

Just mix together some flour, sugar, eggs, and milk, add in some fresh blueberries, and you’re good to go. This recipe is perfect for a quick breakfast or snack, or even as a dessert for a special occasion. And the best part?

It’s actually a relatively healthy option compared to traditional muffin recipes. By using whole wheat flour and skipping the added sugars, we’re giving our bodies a break while still satisfying our sweet tooth. My kids love helping me mix everything together, and they always get so excited when they see the finished product.

It’s just one of those recipes that never fails to put a smile on their faces (and mine too!) I’ve even taken it to potlucks and gatherings where it’s always a crowd-pleaser. It’s just that good!

So go ahead, give it a try, and let me know what you think! I’d love to hear about any variations you come up with or any other favorite recipes you’d like to share.

Blueberry Muffin Cake

Blueberry Muffin Cake

4.8 from 760 votes

This Blueberry Muffin Cake is a delightful twist on classic blueberry muffins, baked in a cake pan for a moist and tender treat. It’s perfect for breakfast or a snack, with a burst of blueberries in every bite.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh blueberries

For the Streusel Topping

1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a 9×9-inch baking dish and set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Beat in eggs, one at a time, then stir in vanilla extract and buttermilk.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Gently fold in blueberries.
8Pour the batter into the prepared baking dish.
9In a separate bowl, combine flour, brown sugar, cold butter, and cinnamon for the streusel topping.
10Mix until crumbly.
11Sprinkle the streusel topping evenly over the batter.
12Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
13The top should be golden brown and the cake should pull away slightly from the sides of the pan.
14Remove from the oven and let it cool in the pan for 10 minutes.
15Then, transfer to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Electric mixer
9×9-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 300mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a fun twist, try adding a lemon zest to the batter or a streusel topping with oats and pecans.

Watch Video Of How Blueberry Muffin Cake Works

This blueberry muffin cake recipe is truly a staple in our household.

Whether we’re having it as a quick breakfast on-the-go or as a special treat after dinner, it never fails to satisfy our cravings.

And with its ease of preparation and storage (just wrap up any leftovers tightly in plastic wrap or aluminum foil), we can enjoy this delicious treat whenever we want.

❓ Frequently Asked Questions About Blueberry Muffin Cake

Q1: What is the difference between this blueberry muffin cake recipe and traditional muffin recipes?

A1: This recipe uses whole wheat flour instead of all-purpose flour, which gives it a nuttier flavor and a slightly denser texture. It also skips the added sugars found in many commercial muffin mixes.

Q2: Can I use frozen blueberries instead of fresh?

A2: Yes, you can use frozen blueberries in this recipe. Just thaw them first by leaving them at room temperature for a few hours or by microwaving them for 10-15 seconds.

Q3: How do I ensure my blueberry muffin cake doesn’t become too dry?

A3: To prevent dryness, make sure not to overmix the batter after adding the wet ingredients (eggs and milk). Also, don’t overbake – keep an eye on the cake while it’s in the oven, as it will be done when it feels firm but still slightly tender in the center.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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