Blueberry Muffin Cake
Blueberry Muffin Cake Recipe – This simple and sweet blueberry cake recipe is loaded with blueberries and lemon zest, and topped with a buttermilk glaze and crispy crumbly oats.
Fresh Blueberry Muffin Cake Recipe
As we get closer and closer to berry season, my cravings for bright and 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.
Let’s just go with it.
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.
What Ingredients Are In Blueberry Muffin Cake
This bundt cake recipe is 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!
Here are the ingredients you need to make our Blueberry Muffin Cake Recipe:
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Lemon zest
- Fresh blueberries
For the Buttermilk Glaze:
- Buttermilk
- Powdered sugar
To Make the Oat Crumble Topping:
- Butter
- Brown sugar
- Flour
- Oats
- Sliced almonds
The Best Blueberry Cake Recipe
- Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. This is SUPER important to do thoroughly so that your cake doesn’t stick to the bundt pan.
- 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. NOTE: Your blueberries will sink if your batter is thin.
Bake 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.
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.
DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
Get the Complete (Printable) Blueberry Muffin Cake Recipe + VIDEO Below. Enjoy!
How to Make Oatmeal Streusel
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.
Delicious Buttermilk Glaze
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.
Dripping with tangy berry goodness?? I’m getting giddy just thinking about this blueberry cake!
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?
It’s the perfect no-fuss cake to pack for spring and summer picnics, take to barbecues, and make for no reason whatsoever.
So whether you’re in the mood for breakfast, dessert, or both, make sure to give this Blueberry Cake a good ol’ try!
Try This Bundt Cake Recipe with Different Berries
You can definitely try this cake with berries of your choice!
This recipe would be super yummy with fresh strawberries or raspberries. Let me know how it goes in the comments below!
Can Blueberry Cake Be Made Gluten-Free?
Yes! I recommend a 1-to-1 gluten-free baking mix for this blueberry bundt cake recipe.
How Can I Make This Blueberry Muffin Cake Dairy-Free and Vegan?
Swap the buttermilk for coconut milk with a splash of lemon juice for that nice tangy flavor with no dairy.
To make vegan as well, 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.
Need a Few More Bundt Cakes in Your Life?
Check out our ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!
Looking for More Simply Sweet Recipes?
- Kahlua Banana Bread
- Slow Cooker Peach Cobbler Recipe
- The Best Oatmeal Raisin Cookies
- Homemade Instant Pot Applesauce
- Strawberry Tart with Pastry Cream from As Easy as Apple Pie
Blueberry Muffin Cake Recipe
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.
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.
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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!!!
Wow, thanks so much Lynn! High praise indeed! :)
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.
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!
You should dust and coat the blueberries in flour, to prevent them from sinking!!
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!
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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.
Looks delicious, thank you for helping me to add a new cake.
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!
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We loved this! I made it as muffins and baked about 20 minutes at 400F and it turned out great. Thanks!
Could I make this cake the night before a brunch baby shower the next day?
Hi Audrey, Absolutely! :)
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!
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