This simple blueberry muffin cake recipe will be one you make over and over again. It's a super moist coffee cake loaded with fresh blueberries and topped with a delicious crumble and a generous drizzle of icing.
you will love this blueberry muffin cake 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. It's topped with 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 and substitutions
- all purpose flour ~ Use a 1 to 1 gluten free flour blend for a gluten free cake.
- granulated sugar
- baking powder
- baking soda
- 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 can be used as substitute.
- buttermilk ~ Use heavy or light cream instead of the buttermilk.
- salted butter
- vanilla extract
- powdered sugar
Scroll to the complete recipe for the full quantities of the ingredients.
I love that this easy breakfast cake can be mixed by hand. And it only uses a couple bowls too.
Start off by preheating the oven. Generously grease an 8 x 8 inch baking pan with butter and set aside.
In a large bowl, whisk the dry ingredients of 2 cups of all purpose flour, 1 cup granulated sugar, baking powder, baking soda and kosher salt. Toss in the fresh berries and coat with the flour mixture.
Next up, combine the wet ingredients. In a medium bowl, beat the eggs with the sour cream. Stir in the buttermilk, 1/2 cup melted butter and vanilla extract.
Add the egg mixture to the flour mixture and stir to just combine the ingredients.
Spread the cake batter into the prepared pan.
Make the crumb topping in a small bowl. Combine 1/2 cup each all purpose flour and granulated sugar with 4 tablespoons 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.
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.
tips and suggestions
- 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.
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'll come out clean when the cake is done baking. 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.
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.
more cake recipes to try
just one more thing
Did you make this fresh blueberry muffin cake recipe? I’d love hearing from you if you did! Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
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.
for the cake
- 2 cups all purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups blueberries
- 2 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1/2 cup salted butter, melted and cooled
- 2 teaspoons vanilla extract
for the topping
- 1/2 cup sugar
- 1/2 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
- 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.
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
- 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
Keywords: blueberry muffin cake recipe, blueberry cake, blueberry breakfast cake