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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?

Check out our brand-spanking-new ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!

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Blueberry Cake

Yield: 12+ servings

Prep Time: 20 minutes

Cook Time: 60-80 minutes

Blueberry Muffin Bundt Cake

Ingredients:

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

Directions:

  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! ;)

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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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70 Responses to “Blueberry Muffin Cake”

  1. Jennie @themessybakerblogposted May 16, 2014 at 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.

    Reply

  2. Jenposted May 16, 2014 at 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.

    Reply

  3. marlaposted May 16, 2014 at 7:04 am

    Such a delish looking spring cake!

    Reply

  4. Tieghanposted May 16, 2014 at 7:12 am

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

    Reply

  5. Heather Christoposted May 16, 2014 at 7:20 am

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

    Reply

  6. Wariposted May 16, 2014 at 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.

    Reply

  7. capturing joy with kristen dukeposted May 16, 2014 at 7:42 am

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

    Reply

  8. naomiposted May 16, 2014 at 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.

    Reply

  9. Aimee @ Simple Bitesposted May 16, 2014 at 8:53 am

    Yes I want dessert for breakfast, too!

    Reply

  10. Mariaposted May 16, 2014 at 10:53 am

    I think I need to make this right now!

    Reply

  11. Anna @ Crunchy Creamy Sweetposted May 16, 2014 at 11:12 am

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

    Reply

  12. Rebeccaposted May 16, 2014 at 6:47 pm

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

    Reply

  13. Gabyposted May 17, 2014 at 11:25 am

    Perfect addition to brunch!

    Reply

  14. Laura Dembowskiposted May 17, 2014 at 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!

    Reply

  15. Stephanie @ Eat. Drink. Love.posted May 17, 2014 at 10:52 pm

    Oh my gosh, this cake looks incredible!

    Reply

  16. Marie @ Little Kitchieposted May 18, 2014 at 7:13 am

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

    Reply

  17. Meredithposted May 18, 2014 at 6:06 pm

    Incredibly delicious!

    Reply

  18. Tina | Mdemoiselle Gourmandeposted May 19, 2014 at 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.

    Reply

  19. Ericaposted May 20, 2014 at 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!

    Reply

  20. Barbara @ Barbara Bakesposted May 20, 2014 at 9:49 pm

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

    Reply

  21. Laura (Tutti Dolci)posted May 23, 2014 at 5:26 pm

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

    Reply

  22. Shainaposted May 24, 2014 at 8:36 am

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

    Reply

  23. Pingback: 25+ Best Blueberry Recipes - A Family Feast

  24. Brian @ A Thought For Foodposted May 26, 2014 at 7:56 pm

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

    Reply

  25. capturing joy with kristen dukeposted May 30, 2014 at 2:36 pm

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

    Reply

  26. marcieposted June 5, 2014 at 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!

    Reply

  27. Pingback: Links I Love: June 7 2014 | Erika Eagle

  28. Cherylposted June 8, 2014 at 8:32 am

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

    Reply

  29. Erikaposted June 8, 2014 at 8:44 pm

    Just letting you know I featured your recipe on my blog – I look forward to trying it soon!
    http://erikaeagle.com/2014/06/links-love-june-7-2014-2/

    Reply

  30. Reginaposted June 12, 2014 at 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! :)

    Reply

  31. Hannahposted June 27, 2014 at 11:01 am

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

    Reply

  32. Melanie Greerposted June 29, 2014 at 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.

    Reply

  33. Danitraposted July 1, 2014 at 10:10 am

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

    Reply

  34. Pingback: Links I Love: June 7 2014 | Erika Gibson

  35. Julie @ Lovely Little Kitchenposted July 2, 2014 at 8:31 am

    What a beautiful cake! LOVE the oat crumble!

    Reply

  36. Paigeposted July 5, 2014 at 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

    Reply

  37. Judyposted July 6, 2014 at 5:06 pm

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

    Reply

  38. brandiposted July 6, 2014 at 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.

    Reply

    • 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.

      Reply

  39. Neena Bposted July 8, 2014 at 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?

    Reply

    • 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?

      Reply

      • 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.

  40. Jacquelineposted July 11, 2014 at 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.

    Reply

    • 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!

      Reply

      • 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!!

  41. Marlyposted July 12, 2014 at 12:53 pm

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

    Reply

  42. Deniseposted July 14, 2014 at 9:47 pm

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

    Reply

  43. lauraposted July 15, 2014 at 3:40 pm

    Can this be made in two loaf pans?
    Thanks

    Reply

  44. Jenposted August 5, 2014 at 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!

    Reply

  45. Annaposted August 12, 2014 at 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…

    Reply

  46. Terriposted September 8, 2014 at 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.

    Reply

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

      YAY! Thanks for sharing Terri!

      Reply

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  48. Mieraposted September 28, 2014 at 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?

    Reply

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

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

      Reply

      • Kim C — March 8th, 2015 @ 11:37 pm

        I just made this cake. I did everything as I was supposed to. I only had frozen berries, but I figured that shouldn’t be an issue. While baking my cake, in a bundt pan, overflowed. Then it sank and even after a little extra time using the the full 75 minutes too, it didn’t bake all the way. When I flipped it over just the bottom came out. :( I am so bummed. What did I do wrong??? I have never had this happen to me before. :(

        • Sommer — March 9th, 2015 @ 7:33 pm

          Hi Kim, So sorry! It’s hard to say without seeing it, although three things come to mind: First, I wonder if your bundt pan is on the small side. This recipe is for a 12 cup bundt pan. You can pour some of the batter into an extra loaf pan if you want to try it again. Second, I wonder if your oven temperature is a little off. It’s fairly common for ovens to sway one way or the other over time. You can buy an extra thermometer to keep in the oven, if you want to be sure the temperature is exact. My final thought is that your baking soda or baking powder may be old. They can get a little wonky if they sit in the pantry too long. I usually replace both every 6 months, no matter how much is left in the container. I hope you will give it another shot… It’s a great cake!

  49. carandazzoposted November 3, 2014 at 4:52 pm

    why is it labed GF when it’s not?

    Reply

  50. Eileenposted November 5, 2014 at 1:43 pm

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

    Reply

  51. Bettyposted November 26, 2014 at 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 ;-)

    Reply

  52. Spenceposted December 21, 2014 at 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.

    Reply

  53. Donna Degnanposted December 24, 2014 at 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!

    Reply

  54. Adaposted December 25, 2014 at 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.

    Reply

  55. Pingback: Blueberry Muffin Cake | Baking With Friends

  56. ellieposted January 16, 2015 at 3:35 pm

    OMG this looks incredible! Thanks for sharing!

    Reply

  57. Deniseposted January 22, 2015 at 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.

    Reply

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  60. Meganposted March 26, 2015 at 5:45 pm

    So disappointed. I made this for my book club tonight and even though I followed all your instructions, it still came out a mess. I sprayed that pan to death with bakers joy, which works way better than grease and flour. I let it sit for 30 minutes. The problem is the blueberries. There’s too many and they all sunk to the bottom, even though I floured them. If you try this, try one cup in the batter and one on top. I don’t even know if that will help. I’m hoping the glaze will cover it up. I wanted something with berries to go with my lemon ice cream and I just wish it looked pretty.

    Reply

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