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.
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Can I use coconut milk instead of the buttermilk? I am wanting to make a vegan version of this cake for my son. Thanks!
I have used coconut milk in other cakes to replace milk, but I have never used it to replace the buttermilk.
Hi Rachel,
Yes, you can add a little bit of lemon juice to the coconut milk to give it a twangy flavor like buttermilk. Then use it in equal proportion.
This is my go-to recipe even for a simple pound cake. It comes out perfect every time. The cake ingredients are simple which makes this a versatile cake. Add nuts, berries, chocolate chips, or whatever! Thanks!
Boy does this look delicious! Â I have looked at all of your cakes and they all look amazing. Â Would you consider this a stand alone vanilla bundt if I left out the fruit and lemon zest? Â I love the look of the crumb and would like to make it as well “plain”?
Is there a way to keep the glaze white? It looks so beautiful when I first pour the glaze on the cake, but after a few minutes, the glaze absorbs into the cake or becomes translucent. Is this common? Or have others been able to keep the glaze white? I do add a touch of fresh lemon juice to the glaze, so do you think that affects the color? Also, I just wanted to say this is a wonderful recipe. Ive made this cake three times before, and the taste is always spot on.
Hi Kendall!
If you make sure the cake is completely cooled before adding the glaze that does help it sit up on top better, instead of absorbing. However, if you want the glaze thick and white, try using heavy cream instead of buttermilk. :)
I thought this cake was delicious. I was looking for a recipe to use up my blueberries and came across this recipe. I didn’t have almonds or buttermilk so I had to make my own buttermilk and I omitted the almonds.Â
Tip flour the blueberries so they don’t fall to the bottom.  Make sure you butter and flour your pan, mine came out beautiful.Â
Absolutely delicious and a very big hit.
all my blueberries sank, and i noticed your note about the the thin batter. Is this because I beat it to long, or at too high a speed? I stirred the ingredients and after they were stirred, turned up the speed because I knew I didn’t want a crumbly muffin texture.
Can I use almond flour instead of unbleached flour or is unbleached flour something I have to use?
Hi Tiffany,
I would not use pure almond flour. However, gluten free 1-to-1 baking mix works in this recipe. :)
I absolutely LOVE this recipe! I’ve made it at least 4 times now and each time it came out great and was a HUGE crowd favorite!
I’m looking into making these for a wedding shower, we’ll already have a cake there, so I don’t want another cake..was wondering how this would hold up in muffin tins? Any experience/advice?
Hi Shay,
I’m so very glad you like it!! Yes, you can make it in muffin tins, but it does dry out faster, so don’t make it too far in advance. I would check the first batch after 17-18 minutes, to see how much longer they need to bake.
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Question: I picked berries this season then froze them. Can frozen berries be used in this recipe, as well? TYVM
Hi EdieJane,
Absolutely! We also have a specific strawberry bunt cake recipe: https://www.aspicyperspective.com/farmstand-fresh/
Just in time for the blueberry season. It was so soft and delicious. I know I’ll be making it often. Thanks for the recipe.
This was really amazing! Everyone at my house was impressed!
This is how I can get away with having cake for breakfast!
The texture of this cake is divine! And love the streusel topping. A winner!
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Hello Sommer and thank you for this wonderful recipe!
Do you think it’s possible to use other berries and fruits like blackberry, strawberry, peach, apricot in place of blueberries?
Thanks!
Absolutely! We make all sorts of variations with this recipe. :)