Blueberry Muffin Cake
So you’ve had cake and you’ve had blueberry muffins, but have you ever had a blueberry muffin cake? Super fluffy and tender cake studded with wild blueberries and a gorgeous crispy muffin-like top.
Blueberry muffins are a staple, a classic that simply just needs more attention. My blueberry muffin recipe is one of my absolute favorite recipes so I turned it into a phenomenal cake. Next, I’m going to need some blueberry muffin cookies but until then, enjoy this cake.
Why you’ll love this blueberry muffin cake:
What’s not to love? Cake is always a good idea especially when
- It’s filled with blueberries – you can use fresh or frozen bluebs!
- Uses melted butter so no mixer required and comes together in 5 minutes (minus bake time).
- Super easy muffin-like top that’s sweet and crispy.
If you like this recipe, you’ll love my muffin version. If you’re looking for more blueberry recipes, I think you’ll enjoy my chocolate blueberry cake, strawberry blueberry pie and my blueberry apple crisp!
If you want, you could turn any of my muffin recipes into a cake. They all follow a similar recipe. Vanilla muffins, strawberry crisp muffins, banana bread muffins, carrot cake muffins, or my latest chocolate muffins!
Ingredients
Full list of ingredients is in the recipe card but I just wanted to highlight a few things.
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder: I use both baking soda and baking powder in this recipe to give it a nice rise.
- Sugar: I use granulated sugar and although it seems like a lot, it contributes to much of the texture, especially the crispy top!
- Butter: I like to use salted butter but unsalted also works, just add ¼ tsp of extra salt.
- Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
- Cornstarch: I tossed the blueberries with a tablespoon of cornstarch. You can sub this for flour as well.
- Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins or cake but I promise it’s so good.
- If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep this cake more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. It’ll be good, especially right away but might just dry out a little quicker.
- Vanilla: whatever vanilla you have on hand is fine. I used vanilla bean paste but extract works fine too.
- Blueberries: fresh or frozen blueberries work fine. I love using frozen wild blueberries, the smaller the size of the blueberries, the less likely they are to sink. Don’t thaw if you using frozen.
Step-by-Step Instructions
- Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
- Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc.
- Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
- Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
- Toss the blueberries with the cornstarch (or a tablespoon of flour) and then fold it into the batter gently, just until it’s almost evenly distributed. (don’t over-mix, especially if you’re using frozen blueberries because the color will completely combine and you’ll have a weird colored cake lol).
- Line and grease a springform pan (or any cake) and spread the blueberry muffin cake batter into the pan. Sprinkle a few extra blueberries on top along with 1-2 Tbsp of granulated sugar.
- Bake at 350F (177C) convection for about 45 minutes.
Frequently Asked Questions
You could add ½ cup of white chocolate chips, or even rub the zest of a lemon with the sugar before beginning the recipe.
You could also sub the blueberries for strawberries, raspberries, blackberries, etc.
You could also top it with a streusel, I would use my streusel recipe from the strawberry muffins.
I was torn between adding a glaze and not and clearly I went with the latter. I’ve already said it a million times but the crispy top is my favorite part soooo no glaze.
If I did make one, I would just combine like ½ cup of powdered sugar with 1 Tbsp of milk and 1 tsp of vanilla extract/vanilla bean paste. Slowly add more powdered sugar if it’s too runny.
Because the top is crispy, you can’t really press down on it to see if it springs back like the rest of my cakes so I just insert a knife or a toothpick in the center and it comes out with a few moist crumbs, then it’s done.
I used a 10 inch springform pan and baked it for 45 minutes. You could make it taller and use a 9 inch springform pan but you’ll need to bake it for at least 60 minutes and the outside might be a little darker.
A regular 10 inch cake pan, round or square would work fine too, just make sure to line it well with an overhang so you can easily remove the cake from the pan.
How to store blueberry muffin cake
I just cover it with a cake dome for 2-3 days, but if it’s longer you can refrigerate it for up to a week, however cake does kind of dry out in the fridge so I recommend freezing it.
I like to slice it and wrap each slice in plastic wrap, then place them in a freezer bag and that way you can unfreeze one slice at a time. You could also wrap the whole thing in plastic wrap and then foil before freezing or place slices in an airtight container.
Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make this blueberry muffin cake, I would love it if you left me a review or a star rating!
As always, have a blessed day and happy baking!
Love, B
Another question lol: to use milk instead of cream, should I just sub 1:1 and keep the same yogurt quantities? Won’t it be too liquid? Thanks.
this looks so good and cant wait to try, but is there any chance i can reduce the sugar by a bit? i like things not very sweet (i usually half sugar with most recipes, but not sure if it will throw off the balance here!) thanks.
Hi, you can definitely skip the sugar on top and you can reduce it by a bit (I wouldn’t do more than 25%) but half would definitely throw off the texture.
This. Turned. Out. Fantastic!
Delicious! The photo sold me. I used my 8″ springform pan and 2 mini ceramic loaf pans with 1 cup of batter in each and increased the bake time for the spring form by 15 min. I only wish I had remembered the lemon zest.
This recipe was EXCELLENT. It came out exactly like you recorded it. Thank you
This looks amazing! Can I use this in an 8 inch cake pan?
It would probably be too much batter for an 8 inch pan
Delicious cake! It looked like a soufflé! I must have been using a 9 inch instead of a 10 inch because the middle wasn’t done at 45 minutes. I’ll increase to 60 minutes and cover the top with foil at 45 next time. This time, I scooped out the undone part and put it in ramekins to bake the rest of the way.
I don’t have a cake pan but I do have a bread pan. Could I bake this recipe in a bread pan? Similar to banana bread?? Or would a glass baking dish be better??
Hi! I’m not entirely sure how it would in a bread pan but I realllllyyyy don’t like baking in glass. I would rather try the bread pan to be honest lol
Hi Bernice,
I noticed you say to take a tablespoon of flour and set aside and then you say to take a tablespoon of cornstarch and fold in the blueberries
Hi! Sorry I updated that! You could use either a tablespoon of cornstarch or flour.