Blueberry Muffin Cake

Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.

Blueberry Muffin Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable. I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.

Blueberry Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

Let’s just go with it.

Making Blueberry Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.

Making Blueberry Muffin Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest. Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!

How to Make Blueberry Muffin Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

Easy Blueberry Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

Dripping with tangy berry goodness?? I’m getting giddy just thinking about this blueberry cake!

Simple Blueberry Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

It’s the perfect no-fuss cake to pack for spring and summer picnics, take to barbecues, and make for no reason whatsoever.

Awesome Blueberry Muffin Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

As with all bundt cakes, make sure to give the blueberry cake plenty of time to rest and cool in the pan before flipping it out onto a cooling rack. There’s nothing worse than flipping a cake too early, and watching the top pull completely off, stuck to the pan.

Love this Blueberry Muffin Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

Be patient, and you’ll have a gorgeous perfectly formed blueberry cake, reminiscent of a good blueberry muffin. Only better!

Fresh Blueberry Muffin Cake #blueberry #summer #cake #bundtcake #blueberrymuffin

Need a few more Bundt Cakes in your life?

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Yield: 12+ servings

Prep Time: 20 minutes

Cook Time: 60-80 minutes

Blueberry Cake

Blueberry Muffin Bundt Cake


For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds


  1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
  2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
  3. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
  4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

7-12-2014 NOTE: A couple people have mentioned the top sticking in the bundt cake in this recipe. I have made this cake quite a few times and have never had this happen. The main thing to focus on, for a cake that flips out perfectly, is to spray (or grease) the bundt pan thoroughly (meaning every nook and cranny) then flour it well. After it comes out of the oven DO NOT flip the cake any earlier than 20 minutes after baking. If your cake still feels hot after 20 minutes, that means your bundt pan is very well insulated. In this case, I would wait 35-45 minutes before flipping to make sure the cake has cooled to close to room temperature. You could even place the cake in the fridge to speed up the cooling time. I have 3 fruity bundt cakes I make in the same fashion and they all flip out perfectly... with a little patience. Happy Baking and use good judgment! ;)

I’m also sharing a fabulous Roasted Halibut and Microgreen Recipe over on KitchenAid’s Kitchenthusiast Blog this week. Link over to get the recipe!

Roasted Halibut with Microgreens

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66 Responses to “Blueberry Muffin Cake”

  1. #
    Jennie @themessybakerblog — May 16, 2014 @ 5:40 am

    This cake is bursting with rich, berry flavor. It really is a gorgeous cake. I’ll have a huge hunk with my coffee. Pinned.


  2. #
    Jen — May 16, 2014 @ 7:01 am

    I’m the same way – I look forward to berry season almost as much as apple season. Although I’m a raspberry girl through and through.


  3. #
    marla — May 16, 2014 @ 7:04 am

    Such a delish looking spring cake!


  4. #
    Tieghan — May 16, 2014 @ 7:12 am

    Wow, this is such a great idea!! I too am so excited for berry season, so this cake is perfect!


  5. #
    Heather Christo — May 16, 2014 @ 7:20 am

    OMG Sommer. This looks so dang good. What i wouldn’t give to dive into that cake!


  6. #
    Wari — May 16, 2014 @ 7:39 am

    Wow! This looks so tempting! What would u advise as a substitute for berries? We don’t hav them here in India.


  7. #
    capturing joy with kristen duke — May 16, 2014 @ 7:42 am

    OH my goodness!I love blueberry anything, and this looks heavenly! Pinning!


  8. #
    naomi — May 16, 2014 @ 8:17 am

    I love how easy this is – one pour rather than twelve little muffins! And great tip, on waiting for the bundt cake to cool.


  9. #
    Aimee @ Simple Bites — May 16, 2014 @ 8:53 am

    Yes I want dessert for breakfast, too!


  10. #
    Maria — May 16, 2014 @ 10:53 am

    I think I need to make this right now!


  11. #
    Anna @ Crunchy Creamy Sweet — May 16, 2014 @ 11:12 am

    This bundt cake is fantastic, Sommer! Love everything about it! Sharing!


  12. #
    Rebecca — May 16, 2014 @ 6:47 pm

    I love blueberry things!!! This looks great. I’ll have to pin this for later.


  13. #
    Gaby — May 17, 2014 @ 11:25 am

    Perfect addition to brunch!


  14. #
    Laura Dembowski — May 17, 2014 @ 6:43 pm

    I’m pretty sure I’ve already eaten my weight in blueberries and cherries. I have been waiting for all the summer fruits forever. Now I need to get baking with them too!


  15. #
    Stephanie @ Eat. Drink. Love. — May 17, 2014 @ 10:52 pm

    Oh my gosh, this cake looks incredible!


  16. #
    Marie @ Little Kitchie — May 18, 2014 @ 7:13 am

    This is beautiful!!! SO excited and ready for berry season!


  17. #
    Meredith — May 18, 2014 @ 6:06 pm

    Incredibly delicious!


  18. #
    Tina | Mdemoiselle Gourmande — May 19, 2014 @ 2:42 am

    Wow, the cake looks sooo moist and delish! I mean, why have a muffin if you can have a cake? :)
    And I agree I’m totally craving for anything berry, especially blueberries, such a great color.


  19. #
    Erica — May 20, 2014 @ 12:02 pm

    I was looking for a blueberry muffin recipe and found this cake. It looks wonderful and love your site. Going to make it today for my kids!


  20. #
    Barbara @ Barbara Bakes — May 20, 2014 @ 9:49 pm

    Love the addition of the streusel topping on a bundt. Great idea.


  21. #
    Laura (Tutti Dolci) — May 23, 2014 @ 5:26 pm

    Such a great cake, I’m in love with the streusel topping!


  22. #
    Shaina — May 24, 2014 @ 8:36 am

    Sold. I’d like a slice with my morning coffee first thing tomorrow morning. I’d better get baking!


  23. #
    Brian @ A Thought For Food — May 26, 2014 @ 7:56 pm

    It has fruit in it, so it’s healthy, right? We’ll just say yes. :-)


  24. #
    capturing joy with kristen duke — May 30, 2014 @ 2:36 pm

    Made this. Loved it. Sharing it on Facebook tomorrow morning!


  25. #
    marcie — June 5, 2014 @ 7:40 pm

    This is one of the most gorgeous cakes I’ve seen! I’ve been on a huge blueberry kick, too, so this is calling my name!


  26. #
    Cheryl — June 8, 2014 @ 8:32 am

    Just made it this morning, and it is almost half gone! Delicious!


  27. #
    Erika — June 8, 2014 @ 8:44 pm

    Just letting you know I featured your recipe on my blog – I look forward to trying it soon!


  28. #
    Regina — June 12, 2014 @ 11:05 am

    I am headed to the store for the ingredients I don’t have. I just picked a pound of fresh blueberries from the bush by the garden. I know this will be as good as it looks. Thanks for the recipe! :)


  29. #
    Hannah — June 27, 2014 @ 11:01 am

    Made this cake. Absolutely incredible. Even without the glaze and the topping this cake was gone in 12 hours!!


  30. #
    Melanie Greer — June 29, 2014 @ 4:02 pm

    I made this for work as my hubbs does not like blueberries and knowing I could easily eat this all myself. Every once in a while you make a bundt cake and the crown sticks to the top…sadly this was that time for me. So I had to improvise on presentation…I took the whole cake, sliced it into beautiful wedges and layered it on a long narrow glass platter. Drizzled the glazed zig zagged all over the top and scattered the crumbles over the top and ta-da..beautiful cake. Best part was i did not have to wait to cut into it and taste it while waiting for everyone at work to take some. Great Recipe, great flavor and super easy to make. Thank you for sharing.


  31. #
    Danitra — July 1, 2014 @ 10:10 am

    This looks delicious! I’m going to make this today. What kind of oats do you recommend?


  32. #
    Julie @ Lovely Little Kitchen — July 2, 2014 @ 8:31 am

    What a beautiful cake! LOVE the oat crumble!


  33. #
    Paige — July 5, 2014 @ 9:00 pm

    Made this a couple times and it still hasn’t come out right. Definitely not a pound of blueberries but still delicious all the same


  34. #
    Judy — July 6, 2014 @ 5:06 pm

    I made this cake today, it is so delicious and easy to make. Wow, love it.


  35. #
    brandi — July 6, 2014 @ 9:27 pm

    Made this tonight and it was amazing…except for all the blueberries sinking to the bottom while baking. Not sure what happened.


    • Sommer — July 9th, 2014 @ 4:09 pm

      So glad you liked it Brandi! The berry sinking happens when the batter is a little too thin. This could be the result of several things, but is most likely due to the brand of buttermilk you used.


  36. #
    Neena B — July 8, 2014 @ 2:50 pm

    I made this cake and followed the instructions to the letter. After the 20 minute cooling period, I turned the cake out on a plate and it fell into a pile of crumbs. What did I do wrong?


    • Sommer — July 9th, 2014 @ 4:06 pm

      Hi Neena, Hmmm. It’s hard to say without seeing it, but I wonder about the non-stick surface on your bundt pan… Did it stick to the sides when you flipped it?


      • Neena Blackwell — July 9th, 2014 @ 4:12 pm

        Brand new pan, sprayed and floured. I squished the whole thing back into
        a cake pan and baked it 20 more minutes. Then let it cool completely in the pan,
        it wasn’t a bundt pan and not quite as pretty, but it tasted great.

  37. #
    Jacqueline — July 11, 2014 @ 8:08 pm

    I am a fabulous baker – I bake all the time. I though a pound of blueberries was way too much but I followed the directions exactly. After 20 minutes, i flipped the pan and the whole top stuck. I was going to bring it to a bbq tomorrow – I flipped it back and it’s in the freezer now. It tastes great…. Next time I think a pint of blueberries would be plenty – and I will flour the blueberries first and put them on top a the end so they don’t sink to a horrible mess. I can’t even believe the first reviews you have on top of this page because if you follow the directions exactly you end up with a tasty mess. And – I would butter and flour the pan.


    • Jacqueline — July 11th, 2014 @ 9:12 pm

      Good news! Putting it in the freezer for an extra 20 minutes worked! It almost all came out and what did not I molded back on the top – put the glaze then the crumbles . I made an little bit more glaze to put on top of the crumbs to hold it together then I put a bit of candied lemon peel I made with the extra lemon peel. It looks great! The top looks like a blueberry cobbler and the berries are all on the top. So I will try to use one pint and flour the berries next time. There was a lot of mess to taste – and the taste is exquisite!


      • Sommer — July 12th, 2014 @ 1:34 pm

        Hi Jacqueline!

        I always use 1 pound of berries and prefer the extra berry flavor. The berries sinking to the bottom does happen a little–that’s why I layer some of the berries on top of the batter. However, using a thinner variety of buttermilk can also make the batter thin causing the berries to sink. Adding wet berries to the batter would probably do the same thing.

        I’m so glad you found a solution, and am also happy you like the flavor. YAY!!

  38. #
    Marly — July 12, 2014 @ 12:53 pm

    What a beautiful cake – love the blueberries…and that icing!


  39. #
    Denise — July 14, 2014 @ 9:47 pm

    I made this tonight and it was beyond delicious!! thank u for sharing the recipe :)


  40. #
    laura — July 15, 2014 @ 3:40 pm

    Can this be made in two loaf pans?


  41. #
    Jen — August 5, 2014 @ 3:57 pm

    My husband requested a Blueberry Muffin cake for his birthday and I thought there was no way I would find a recipe for one. I am so glad I found your blog! The cake came out great. My husband is going to love it (and I suspect he will be requesting it again soon). Thanks for sharing!


  42. #
    Anna — August 12, 2014 @ 10:37 pm

    Made this tonight for my husband and his friends loved it! The next time I could do without the almond slivers. I’m going to try it with another berry…


  43. #
    Terri — September 8, 2014 @ 2:59 pm

    This cake was delicious! I followed the directions. I did flip my pan and just left it on the rack for about an hour. Picked up the pan and there sat that perfect cake.


    • Sommer — September 9th, 2014 @ 6:10 am

      YAY! Thanks for sharing Terri!


  44. #
    Miera — September 28, 2014 @ 1:31 pm

    This looks delicious! I only have frozen blueberries; do you think that will work? Should I adjust the recipe in any way?


    • Sommer — September 28th, 2014 @ 5:35 pm

      Hi Miera! No, it should work just fine. :)


  45. #
    carandazzo — November 3, 2014 @ 4:52 pm

    why is it labed GF when it’s not?


  46. #
    Eileen — November 5, 2014 @ 1:43 pm

    Wow ! what a beautiful cake . can’t wait to make it ; I love blueberries and of course it’s nutritious .


  47. #
    Betty — November 26, 2014 @ 9:00 pm

    Believe, or not, I’m baking this bake at this very moment :-) Will be taking it over to my brother’s house for Our Thanksgiving Dinner DESSERT <3 Can't wait to see they're faces as they take the first taste of this beautiful, mouth watering BLUEBERRY MUFFIN CAKE…… <3
    Psst! honestly, I can't wait to taste it myself, my husband and I are going bananas with the wonderful aroma in our home..
    Will give an update with the outcome.
    Thank you Sommer, have a HAPPY THANKSGIVING with you love ones
    Betty ;-)


  48. #
    Spence — December 21, 2014 @ 8:06 pm

    I like to use honey for sugar when I can, but it makes the cakes stick more to the pans even after spraying & flouring. Honey makes cakes taste ten times better.


  49. #
    Donna Degnan — December 24, 2014 @ 2:23 pm

    I made this for Christmas morning and it came out perfect! Haven’t eaten it yet but boy does it look good. It did not stick to the pan at all. I sprayed it with Pam and lightly floured it. Thanks for sharing. Cant wait to try it in the morning. Merry Christmas!


  50. #
    Ada — December 25, 2014 @ 5:16 am

    I made this cake last night for Chrstmas breakfast. It turned out beautifully! I baked it 80 minutes, and maybe should have gone a little longer. My oven is old so I keep the temperature slightly lower than called for so it doesn’t burn. Anyway, I left it in the pan for 45 minutes. I used a butter knife to loosen the edge at the top of the pan (bc I may not have sprayed that well enough. The whole cake came out with no issues! I was so excited. I am eating at piece now before the babes wake up and start tearing into it. Thank you so much for sharing.


  51. #
    ellie — January 16, 2015 @ 3:35 pm

    OMG this looks incredible! Thanks for sharing!


  52. #
    Denise — January 22, 2015 @ 8:40 pm

    Sommer, from the moment I saw this recipe, I pinned it. It looks very delicious. So…I baked it today and it is out of this world, super easilicious. I took before/after baking pictures. Even my picky father-in-law liked it. (Just let it it cool…clean the kitchen meanwhile…It will come out perfectly).Thank you so much for taking the time to share. I even printed a copy just in case. Recipes like this one you can never let go off your hands.



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