This simple muffin cake is a super moist coffee cake that reminds me of the ones my Mom would make when I was growing up. Loaded with fresh blueberries and topped with a delicious crumble and a generous drizzle of icing. You'll make this one you make over and over again
My family (and friends too!) love my Coffee Cake Muffins. I decided to combine the my favorite cake and muffins recipes into one big blueberry muffin cake. Doesn't that sound delicious?
There's just something about the delicious aroma of cake baking in the oven. And when blueberries are at their freshest in June, this is the first cake I make.
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Why you'll love this recipe
- When I need an easy to make breakfast cake, a dessert for summer picnics or a delicious snack, this is the fabulous recipe I prepare. It reminds me of a family favorite coffee cake my Mom used to make.
- The recipe combines fresh blueberries with a simple yellow cake batter. The topping is a tender crumb and a generous drizzle of icing. The cake has great flavor without feeling decadent. Enjoy it any time of the day.
- One of the best parts of this fresh fruit cake is the easy cleanup. It's a hand mixed batter that uses only a few bowls.
I can't wait for you to try my recipe. Let's get baking!
Ingredients & substitutions
Pantry ingredients along with a handful of fresh ingredients are included in this recipe. Scroll to the recipe card for full quantities of the ingredients.
- All purpose flour ~ Use a 1 to 1 gluten free flour blend for a gluten free cake.
- Granulated sugar
- Baking powder, baking soda and kosher salt
- Fresh blueberries ~ Summer berries bursting with flavor are my first choice. But frozen berries are also delicious in the coffee cake.
- Large eggs
- Sour cream ~ Plain yogurt is a substitute.
- Buttermilk ~ Use heavy or light cream instead of the buttermilk.
- Salted butter ~ I cook and bake with salted butter. Unsalted butter is an alternative.
- Vanilla extract
- Powdered sugar
How to make a muffin cake
I love that this easy breakfast cake can be mixed by hand. And the recipe only uses a couple bowls too. Here's a brief overview of how to make this delicious muffin cake.
Step 1: Preheat the oven. Grease an 8 x 8 inch baking pan with butter and set aside.
Step 2: In a large bowl, whisk the dry ingredients. Combine all purpose flour, granulated sugar, baking powder, baking soda and kosher salt. Toss in the fresh berries and coat with the flour mixture.
Step 3: Combine the wet ingredients. In a medium bowl, beat the eggs with the sour cream. Stir in the buttermilk, melted butter and vanilla extract.
Step 4: Add the egg mixture to the flour mixture and stir to just combine the ingredients.
Step 5: Spread the cake batter into the prepared pan.
Step 6: Make the crumb topping in a small bowl. Combine all purpose flour, granulated sugar melted butter and a pinch of kosher salt. Mix until it forms small pieces. Evenly sprinkle over the top of the cake and gently press down.
Step 7: Bake the cake for 45 to 55 minutes or until golden brown, and a toothpick inserted into center comes out clean. While the cake cools, make the icing. Whisk the powdered sugar and water. Drizzle the icing over the cooled cake.
Expert tips
- Don't overmix the cake batter as it results in a tough and dense cake. Mix the wet ingredients into the dry ingredients until they are just combined.
- The best pan for baking is a metal pan as it conducts the heat evenly.
- Gently press the crumb topping into the cake batter. It will stick to the cake when it's cut into pieces
- For a pretty and delicious drizzle, completely cool the cake before adding the icing.
Make ahead and storage tips
Blueberry muffin cake will stay fresh up to 3 days. It looks so pretty on a footed cake stand with a lid.
The completely cooled cake can be frozen up to 2 months. Wrap in plastic wrap and then tuck in a resealable bag. Thaw at room temperature before serving.
Frequently asked questions
Frozen berries can be used in this recipe. But don't thaw them as they will be too mushy in the cake.
Tossing the blueberries with the flour mixture helps suspend them in the batter.
Instead of purchasing buttermilk, make your own. Combine 1 cup of whole milk with either 1 tablespoon of white vinegar or lemon juice. Stir and let sit for about 5 minutes before using in the recipe.
There are a few ways to test of the perfectly baked cake. Insert a toothpick into the center of the cake. It comes out clean when the cake is ready. Also gently press the center of the cake. It should spring back when touched. An internal temperature of 200 to 210 degrees F on a digital thermometer is the ideal temp for this fresh blueberry cake.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Muffin Cake with Blueberries
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
Description
This easy to make blueberry muffin cake recipe will be one you make over and over again. It's a moist coffee cake loaded with fresh blueberries and topped with a delicious crumble and a generous drizzle of icing.
Ingredients
for the cake
- 2 cups all purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups blueberries
- 2 large eggs
- ½ cup sour cream
- 1 cup buttermilk
- ½ cup salted butter, melted and cooled
- 2 teaspoons vanilla extract
for the topping
- ½ cup sugar
- ½ cup all purpose flour
- 4 tablespoons salted butter, melted and cooled
- pinch of kosher salt
for the icing
- 1 cup powdered sugar
- 1-2 tablespoons water, milk or lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan generously with butter. Set aside.
- For the cake, in a large bowl whisk the flour, sugar, baking powder, baking soda and kosher salt. Stir in the blueberries. Set aside.
- In a medium bowl, add the eggs and sour cream. Mix until well combined. Stir in the buttermilk, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir to just combine.
- Spread the cake batter into the prepared pan. Set aside.
- For the topping, combine the flour, sugar, melted butter and pinch of kosher salt. Stir until large crumbles are formed.
- Evenly sprinkle the crumb topping over the batter. Press down lightly.
- Bake the cake for 50 to 55 minutes. The cake should bounce back when touched in the center, and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a cooling rack. Completely cool the cake before adding the icing.
- For the icing, combine the powdered sugar and 1 tablespoon of water to form a glaze. Add another tablespoon of water if it is too thick. Drizzle the icing over the cooled cake.
- Cut into pieces and serve.
Equipment
Notes
Don't overmix the cake batter as it results in a tough and dense cake. Mix the wet ingredients into the dry ingredients until they are just combined.
The best pan for baking is a metal pan as it conducts the heat evenly.
Gently press the crumb topping into the cake batter. It will stick to the baked cake when it is cut into pieces.
For a pretty and delicious drizzle, completely cool the cake before adding the icing.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 515
- Sugar: 51. g
- Sodium: 493 mg
- Fat: 19.8 g
- Saturated Fat: 11.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 80.2 g
- Fiber: 1.7 g
- Protein: 6.7 g
- Cholesterol: 89 mg
Carroll
Perfect to make on this gray, rainy day. So moist, not too sweet, totally enjoyed. I’ve never gone wrong with any of Amy’s recipes!
Amy Casey
Baking always helps a rainy day! I'm so glad you liked my muffin cake recipe. 🙂 And thanks for your kind compliment about my recipes.
Jamie
Oh my, this muffin cake looks incredibly delicious! A perfect treat for any given occasion! Loving this recipe already!
Amy Casey
Yes! I just love baking with fruit and blueberries are one of my favorites.
Amy Liu Dong
I made this recipe yesterday and it turns out so good everyone in our house loves it!
Amy Casey
I'm so glad your family loved my blueberry cake recipe 🙂
Ann
This cake looks super delicious! Any cake that calls for sour cream and buttermilk - you know is going to be yummy! Can you use frozen blueberries instead of fresh?
Amy Casey
Yes you can! Just toss them in frozen. If they are thawed, they turn to mush 🙁
Erin
I'm all for cakes rather than muffins! Saves me time and this one was amazing. I love the texture and the flavor was also perfect! Thanks a ton.
Amy Casey
Me too! So glad you enjoyed my recipe.
Sean
This blueberry muffin cake was fantastic. I made this for my family for brunch and they loved it.
Amy Casey
I love to hear that Sean. I'm so happy your family loved my recipe. Mine does too.
Jacqueline Debono
This is my new favourite way to use blueberries in a cake. Easy to make and so delicious!
Amy Casey
Yea! I love baking with blueberries and this is one of my favorite ways to bake with them.
Veronika
Summer berries are my favorite fruit to bake with! This cake was so good, the topping and the berries were my favorite part!
Amy Casey
Thanks Veronika! I love the topping too!
Kathryn
This blueberry muffin cake tastes just like a muffin in a cake form! So delicious and easy to make. Perfect for breakfast or dessert 🙂
Amy Casey
My thoughts exactly Kathryn! I make this cake on repeat all summer long. And it's delicious with strawberries or raspberries too.
veenaazmanov
I am definitely drooling with this description of your coffee cake and Blueberry burst in it. Looks mouth melting and delicious.
Amy Casey
It's a super delicious cake! And thanks for your kind comments 🙂
Colleen
I love everything blueberries and this cake was perfect. I took it to a potluck and it disappeared in no time. Now I need to make another that we don't have to share!
Amy Casey
Too funny Colleen! I'm glad the cake was a hit at your potluck.
Sharon
This blueberry muffin cake was the perfect way to use up a bunch of fresh blueberries I had. It was great as breakfast with a hot cup of coffee.
Amy Casey
That's just how I enjoy the cake too Sharon. I love it as a breakfast treat.
Noelle
The best blueberry cake! I love the cross between muffin and cake for breakfast. The crumb topping makes the recipe!
Amy Casey
I totally agree Noelle! The crumb topping is the best! And you can't beat a cake with fresh blueberries.
Marta
I served this blueberry muffin cake at our Sunday brunch yesterday and it received rave reviews from everyone who tasted it. The fresh blueberries really made all of the difference.
Amy Casey
It's one of my favorite cakes to serve for brunch Marta. I'm so glad you enjoyed my recipe.
Suzanne Huerta
Can I double this recipe for a 9x13 pan? Please advise.
Thank you Suzanne
Amy Casey
The pan will be very full so I wouldn't recommend doubling it in a 9x13 pan. It would most likely bake over the top.
Sharon
Can I substitute fresh, frozen or dried cranberries for the blueberries?
Amy Casey
Fresh or frozen cranberries will be more tart in the recipe, but you can definitely use them. Dried cranberries usually include sugar so they will work similar to blueberries.