Blueberry Muffin Cake Recipe
by Sommer Collier — last updated on Oct 10, 2025 
This simple and sweet blueberry muffin cake recipe is loaded with fresh blueberries and lemon zest and topped with an irresistible buttermilk glaze and crispy crumbly oats topping. It’s easy to make and impossible to stop at one slice!
Sommer’s Recipe Notes
The crumbly oat and nut top, tender decadent cake crumb, and may I mention, dripping with tangy berry goodness?? I’m getting giddy just thinking about this blueberry bundt cake! See how the berries are bursting out of the surface? It’s like they’re begging to be eaten.
It’s the perfect no-fuss cake to pack for spring and summer picnics, take to barbecues, and make for no reason whatsoever. Well, there is another reason to get excited about… and it’s to happily justify cake for breakfast and basically make you the hero of any cake-worthy occasion (aka, always).
Why You’ll Love Blueberry Muffin Cake
- Anytime treat – Perfect for breakfast, brunch, or dessert, and truly the tastiest way to turn any ordinary moment into a lil party!
- Quick and easy – Simple ingredients you probably already have on hand make this a super stress-free baking project.
- Picnic-ready – Easy to pack, share, and impress, making it the ultimate treat for any spring or summer gathering.
Whether you’re in the mood for breakfast, dessert, or both at once, this berry filled treat is everything you love about a classic blueberry muffin recipe… in cake form!
Ingredients and Tips
- Dry ingredients – All-purpose flour, baking powder, baking soda, sugar, and salt. Y’know, the basics.
- Pour and mix – Eggs, vanilla extract, buttermilk, ready to mingle with the dry ingredients.
- Lemon zest – Two whole lemons zested so there’s a little sunshine in every bite!
- Blueberries – I love using fresh blueberries here, but you can absolutely use frozen blueberries if that is what you have on hand.
- Glaze – All you need is buttermilk and powdered sugar.
- Oat crumble topping – Butter, brown sugar, flour, oats, and sliced almonds.
Recipe Variations
- Gluten-free – You can absolutely enjoy a gluten-free version of this blueberry bundt cake! I recommend a 1-to-1 gluten-free baking mix instead of all-purpose flour.
- Dairy-free – Swap the buttermilk for coconut milk with a splash of lemon juice for that nice tangy flavor with no dairy.
- Vegan – To make vegan, use your favorite plant-based butter alternative and substitute the eggs in the cake recipe for a total of 2 tablespoons of powdered flax seeds combined with 6 tablespoons of water.
- Fruit – Experiment and try this cake with berries of your choice! This recipe would be super yummy with fresh strawberries or raspberries.
- For ease – You can make this blueberry muffin cake without the glaze or crumbly streusel topping. I love the toppings, but this cake on its own is still delicious without them!
How to Make Blueberry Muffin Cake
Tips for success – Grease or spray your bundt cake pan very thoroughly AND flour the pan! This will help to ensure that your cake doesn’t stick to the pan. Also, do NOT flip the cake over until it has had some time to cool, at least 20-30 minutes. The cake pan should be warm, not hot, to the touch when it is ready to be flipped over.
Find the full Blueberry Cake recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – Keep it in an airtight container at room temperature for up to 3 days.
- Freezing – Wrap the cooled cake tightly in plastic wrap or an airtight container and freeze for up to 2–3 months. Avoid adding the glaze or crumble before freezing – add it after thawing so it stays fresh and pretty!
Frequently Asked Questions
How do I prevent the blueberries from sinking?
Toss them lightly in a little flour before folding them into the batter – this helps them stay suspended instead of sinking to the bottom.
Can I make this ahead of time?
Totally! Bake it a day or two in advance and store it in an airtight container at room temperature, then top with the glaze and crumble when ready to serve.
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Blueberry Muffin Cake Recipe
Video
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 cups buttermilk
- 2 lemons, zested
- 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
Instructions
- For the blueberry cake: Preheat the oven to 325 degrees F. Spray a standard 12-cup 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 to stir in half the blueberries.
- 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.
- 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.
- 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.
Notes
- Storing leftovers – Keep it in an airtight container at room temperature for up to 3 days.
- Freezing – Wrap the cooled cake tightly in plastic wrap or an airtight container and freeze for up to 2–3 months. Avoid adding the glaze or crumble before freezing – add it after thawing so it stays fresh and pretty!
I made this for my brother’s birthday because he loves blueberry muffins! I used a pint of fresh blueberries and it was perfect. We had to take the kids to a birthday party, so I left it out to cool on the counter on a wire rack (still in the pan) for about 2.5 hours and it slid right out when we got home. Thanks so much for a great recipe!
Delicious! Made this for my dogs’ 10th birthday party! Enjoyed by canines and humans alike! I used the zest of just one lemon and that gave a subtle and nice flavor. I think next time I’ll try adding 1/4 cup or so of sour cream. The cake came out of the pan perfectly…let it cool for an hour and ran a dinner knife around the inside and perimeter of the bundt pan. This is a keeper recipe! Thanks so much for posting!
This blueberry cake sounds absolutely scrumptious! The glossy lemony blueberries on top must create a beautiful presentation, while the soft, pillowy-moist cake base adds to its appeal. I can just imagine how amazing it would be with a big scoop of ice cream alongside it—perfect for a summer treat! Thank you for sharing such a delicious recipe!
I want to offer a possible reason so many may be having their cakes stick. I just made it, and it also stuck. After comparing notes with a friend who made it successfully and was the reason I tried your recipe, we realized we used different amounts of blueberries. I used 16 oz (1 pound by weight) of berries. She used 16 fl oz (1 pint volume) of berries. I feel like mine had too many berries and the batter could not support it. Did you use 16 fl oz or 16 oz of berries?
I had your same problem. I let it cool in the pan for 45 minutes and the top still came off because the (copious) blueberries had sunk to the bottom and made the whole cake wetter. I, too, used 16 oz by weight. Still tasty, but the clarification would have been very helpful in the initial recipe.
One of the best cakes I have ever made, and I make a lot of cakes!
This is the best cake ever I will be making it again. It turned out exactly the way the photo look and it tastes wonderful.
Thanks for recipe
Wow, this is brilliant.
Thanks for sharing .
My cake came out darker than the picture. Too many blueberries?
Hi MJ,
Possibly… Or maybe you were a little heavy-handed when you mixed them in, so they released their juices into the batter?
I made this cake for Christmas Brunch at church and everyone loved it!
It has a great texture and comes out looking beautiful. I opted to leave off the crumb topping and it was still delicious. I will definitely be making it again. I shared the recipe with my mom and she is going to try and make a gluten-free version.
This is the best cake ever I will be making it again. It turned out exactly the way the photo look and it tastes wonderful.
Thanks for recipe
This is excellent