Blueberry Muffin Cake

5 from 12 votes

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: blueberry breakfast cake, blueberry cake, blueberry muffin cake recipe

Servings: servings

Calories: 515kcal

Author: Amy Casey

Equipment

8 x 8 inch baking pan

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 all purpose flour
½ cup sugar
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.
2 cups all purpose flour, 1 cup sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 2 cups blueberries
In a medium bowl, add the eggs and sour cream. Mix until well combined. Stir in the buttermilk, melted butter and vanilla extract.
2 large eggs, ½ cup sour cream, 1 cup buttermilk, ½ cup salted butter, 2 teaspoons 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.
½ cup sugar, ½ cup all purpose flour, 4 tablespoons salted butter, pinch of kosher salt
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.
1 cup powdered sugar, 1-2 tablespoons water
Cut into pieces and serve.

Video

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.

Nutrition