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.

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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.

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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

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Blueberry Cake

Yield: 12+ servings

Prep Time:20 minutes

Cook Time:60-80 minutes

5 / 5 (25 Reviews)
Did you make this recipe?   Leave a review »

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.


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 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 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! ;)

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103 comments on “Blueberry Muffin Cake

  1. Shelley jonesposted November 24, 2018 at 11:03 pm Reply

    Made with cranberries and orange loved as well. I do have trouble with inside baking enough if I use a silicone buns pan with the blueberries not sure why.

    Rating: 5
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  4. Lynnposted August 20, 2018 at 3:49 pm Reply

    I stumbled across this recipe when I was trying to figure out what to do with an excess of blueberries I had.  This was hands down the best cake I’ve ever made and I used to own a bakery!  Absolutely delicious!!!

    Rating: 5
    • Sommer Collierposted August 22, 2018 at 9:13 pm Reply

      Wow, thanks so much Lynn! High praise indeed! :)

  5. Rick Hillposted July 31, 2018 at 4:10 pm Reply

    I just made this bunt cake for 1st time. I started out spraying the pan real good then dusting with flour. The flour & oil were not laying smooth against pan. So i washed the pan & started over again. I melted 1 T. Butter then added 1 T. flour to make a paste. I then took a pastry brush & painted the mix on to the pan, making sure to get every nook/cranny. This has worked well for me in the past. Cake is still in the oven & i can’t wait to have a piece when it’s done.

  6. Madeline Bposted July 7, 2018 at 12:32 pm Reply

    Wonderful recipe! But I was wondering – I have made this recipe twice now and both times the blueberries have all ended up at the top of the cake. It’s like while it’s in the oven they all sink to the bottom of the pan! Anyone else have struggles with this? Any tips? It still turned out amazing but all the blueberries were in one spot! 

    Rating: 5
  7. Lisaposted April 29, 2018 at 1:57 pm Reply

    Love, love this cake! I baked this cake for our Sunday School brunch and it was a huge hit! I made it just like the recipe states except for 3 changes. I added a box of vanilla pudding to the cake mix. I did not use the crumble topping. I doubled the glaze and made it much thicker than it appears here. The end result looked more like icing than a glaze. It was fabulous! My husband said it was probably the best cake I had ever made!

    Rating: 5
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  9. Samposted January 13, 2018 at 7:47 pm Reply

    This was perfect. I’m not a big cake person but this is more like a sweet muffin put into a cake pan. The flavors were beautiful.
    I sprayed my pan, sprinkled some flour in it, and let it cool for an hour (30 min on counter, 30 min in the fridge)…it came right out in one piece. 

    Rating: 5
  10. mount and blade bannerlord 2posted November 26, 2017 at 10:02 pm Reply

    Looks delicious, thank you for helping me to add a new cake.

  11. Dawnposted June 30, 2017 at 10:41 am Reply

    I am definitely making this cake looks so delish all my favorites perfect for breakfast I like my sweets before 2. THANK YU FOR SHARING IT!

    Rating: 5
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  15. Melissa L Heiseltposted April 16, 2017 at 10:22 pm Reply

    We loved this! I made it as muffins and baked about 20 minutes at 400F and it turned out great. Thanks!

    Rating: 5
  16. Audrey Ohposted March 23, 2017 at 12:04 am Reply

    Could I make this cake the night before a brunch baby shower the next day?

    • Sommerposted March 29, 2017 at 7:57 pm Reply

      Hi Audrey, Absolutely! :)

  17. Laura Milneposted February 14, 2017 at 4:18 pm Reply

    Sigh. The whole top half stayed in the bundt pan. I sprayed and floured a lot. Let it cool down completely. All the berries sunk to the top. I think that is why? Tasted delicious though!

    Rating: 3
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  20. Karenposted December 28, 2016 at 4:25 pm Reply

    I made this a day ahead for Christmas morning. I followed the recipe to the letter. I have a heavy duty Bundt pan and probably let it cool about 45 minutes (including 15 minutes in the fridge). It was amazing!!! My family had demanded it be in the menu for any family breakfast. 

    Rating: 5
    • Sommerposted January 9, 2017 at 9:37 am Reply

      Hi Karen,

      YAY! I’m so glad you liked it. :) :)

  21. Suzieposted December 17, 2016 at 4:21 pm Reply

    My Husband and I Love the walmart bakery Blueberry Muffins. My Husband said they need to make a cake like that, so I got on pinterest and found this recipe it looked so good, so I had to make it. I made it today for a Christmas Dinner it turned out perfect, It did not stick to the pan at all, I sprayed it really good with cooking spray and cooked it for 60 min. and waited about 20 to 30 min before I tried to get it out. It looks so delicious I just hope it taste as good as it looks.I am dying to get a piece now but I have to wait til about 6:00 tonight UGH!!! I will let ya know how good it is when we eat it : )

    Rating: 5
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  25. Jennifer Leposted March 28, 2016 at 3:40 pm Reply

    I just made this cake yesterday for Easter.  Everyone, and I mean everyone was raving, gushing, salivating over its deliciousness!  I went to get a taste and…crumbs.  It was gone and I didn’t even try a slice!  Several people asked for the recipe and begged me to double, no triple the cake next time, it was that good.  Guess this is a keeper!

    Rating: 5
  26. Margieposted January 6, 2016 at 8:52 pm Reply

    I made this wonderful cake in the summer for a family reunion and there was not a crumb left — I made copies of the recipe and handed every single one out!  I’ve made this probably five times since and it comes out perfect every time although I did add some dried blueberries with the fresh ones and the blueberry flavor was more intense – delicious!  Sommer, every recipe I’ve tried from your site has come out picture perfect and taste fabulous.  The recipes are easy to follow, and are my go-tos when I want to pamper my guests.  Thanks and keep up the great work!  

    Rating: 5
  27. Jillposted November 5, 2015 at 8:23 pm Reply

    2nd time I made this.  Came out perfect again!  I do have a problem wit icing cuz I use the powder buttermilk & add water.  Can’t seem to git it right.   Still excellent!  ?

    Rating: 5
  28. Jennposted August 30, 2015 at 6:14 pm Reply

    just instagrammed you my pic.  Made this twice now, perfect every time.  This time, I put blueberries in pan pre-batter as well as added fresh lemon juice to batter and glaze.  Yum! 

    I was reading the above comments and  think maybe people who are having issues are rushing it.  Mine baked for70 minutes, clean knife in center, then cooled on a rack for another 60.  I then flipped it onto a plate and let it fall out on its own accord.   I leave my berries a little wet as well so they stay suspended in the batter.   Make sure you cream your butter and sugars a good long time, make them white and fluffy.  

    Just one question, have you made this in a 9×13 ever? Wonder how long it would need to bake for.   Thinking of ways for more glaze and crumbly goodness to stay on top.   

    • Sommerposted September 2, 2015 at 9:07 pm Reply

      Hi Jenn, Thanks so much for sharing! I haven’t made this in a 9×13 pan, but I’m guessing it would take less than half the time, base on other recipes I’ve tried that with. :)

  29. Andreaposted August 13, 2015 at 11:50 am Reply

    What loveliness!   I made it according to the directions…allowed for plenty of cool time and it came out PERFECT!  I’m so excited I get to share this with friends and family.  Thanks so much.

    Rating: 5
  30. Katherineposted June 29, 2015 at 5:29 pm Reply

    How can I store this overnight without it losing it moist fluffiness? I know if I put this is the fridge it would get sticky and not so delicious any more

  31. Carrie Wehmeyerposted May 15, 2015 at 11:23 pm Reply

    I just made this cake today after finding the recipe on Pinterest. I used frozen blueberries (a whole pound) and sprayed the heck out of my pan with Baker’s Joy .  I baked my cake for 80 minutes, then it took two hours to cool in the pan. It slipped right out. My family loved it. I will definitely be making it again. 

    Rating: 5
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  36. Deniseposted January 22, 2015 at 8:40 pm Reply

    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.

    Rating: 5
  37. ellieposted January 16, 2015 at 3:35 pm Reply

    OMG this looks incredible! Thanks for sharing!

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  39. Adaposted December 25, 2014 at 5:16 am Reply

    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.

    Rating: 5
  40. Donna Degnanposted December 24, 2014 at 2:23 pm Reply

    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!

    Rating: 5