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.
I love this recipe, Will try this today. Thanks Archana Dr
Wow, this is brilliant. Thanks for sharing Niranjan
It sounds absolutely delicious. My daughter loves blueberry cake so much, I gonna make it for her birthday party. Thanks for sharing the recipe.
Thank you so much for sharing the recipe for this Blueberry Muffin Cake. My sister and I had a great time and the cake was just delectable!
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This cake is sooooo delicious. I followed the recipe exactly. I let it cool for over an hour and it did stick a little bit. Once I put that incredible topping on it the little imperfections from sticking weren’t noticeable. I will make again and again. Great recipe ❤️
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Since the buttermilk glaze isn’t cooked, how long does this cake stay good for in a container? I would think the buttermilk glaze would make it spoil quickly if not eaten in a few hours. Trying to decide whether I should leave the glaze off. Super excited to try the cake!
Hi Lauren,
The sugar preserves the buttermilk a bit, so this cake is safe to keep out on the countertop for 2-3 days. Happy Baking!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
This is one of the BEST cake recipes I’ve ever made. It tastes exactly like the most decadent bakery blueberry muffin ever made. I did substitute frozen blueberries (defrosted in cold water) without incident. DEFINITELY let it cool as long as possible. I tried to pop it out after half an hour … no luck. However, I have a super non stick, heavy, fancy bundt pan that stays really warm and insulated. I waited another 20 minutes and it popped out – no problem. One other thing …. don’t be afraid to err on the side of over baking. I baked mine for 12 extra minutes … the toothpick came out clean, but the top looked a bit too wet. I’m glad I did. I think if I hadn’t, it may have been slightly raw in the center. This may be due to the fact the frozen blueberries added a bit of extra moisture. Just something to keep in mind.
My kids really loved it! So good and delicious!
I had some blueberries I needed to use so this recipe came at the perfect time!! It is so delicious!!
A really great summer time cake! Berry fresh!
This looks yummy. All i have are frozen blueberries. Would I thaw them or leave them frozen? I am SO happy i have the rest of the ingrsiwnts Whew.
Hi Jen,
I would let them sit out and at least partially thaw as you make the cake batter. Then throw them in! It will still turn out fantastic. :)
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