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!


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

  1. Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
  2. 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. 
  3. 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.
  4. Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
  5. 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). 
  6. 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. 
  7. Bake at 350F (177C) convection for about 45 minutes. 

Frequently Asked Questions 

How to customize this cake?

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

Can I add a vanilla glaze?

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.

How to know when it’s done baking?

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.

Different size pans to bake this in

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

slice of blueberry muffin cake on a plate

Fluffy Blueberry Muffin Cake Recipe

Bernice Baran
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. 
4.75 from 8 votes
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes
Course Cakes
Cuisine American
Servings 12 slices
Calories 340 kcal



  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) salted butter melted
  • 1 1/4 cup (250g) granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 2 tsp pure vanilla extract
  • 3/4 cup (6oz) heavy cream room temperature
  • 1 1/2 cups (210g) wild frozen blueberries or fresh blueberries
  • 1 Tbsp (7g) cornstarch
  • 2-3 Tbsp sugar for topping *optional (granulated or raw sugar)


  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/4 tsp salt, 1/2 tsp baking soda
  • In a large bowl whisk together the melted butter and sugar until they’re well combined.
    1/2 cup (113g) salted butter, 1 1/4 cup (250g) granulated sugar
  • Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs
  • Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    3/4 cup (170g) Greek Yogurt, 2 tsp pure vanilla extract
  • Add in the heavy whipping cream and whisk until it’s completely smooth.
    3/4 cup (6oz) heavy cream
  • Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  • Toss the blueberries with the cornstarch and fold them into the batter, just until they’re almost evenly distributed. Don't over-mix or you'll color the whole batter blue (if they're frozen).
    1 1/2 cups (210g) wild frozen blueberries, 1 Tbsp (7g) cornstarch
  • Preheat the oven to 350F (177C) and grease and line a 10 inch springform pan.
  • Spread the batter into the prepared pan, sprinkle with a few more blueberries and 1-2 Tbsp of granulated sugar for a crispy muffin-like top.
    2-3 Tbsp sugar
  • Bake for 45 minutes, until it's golden brown on top and a toothpick comes out clean. Remove from the oven and allow to cool for at least 30-60 minutes before serving. 
  • Top with a dusting of powdered sugar and/or fresh whipped cream or more fresh blueberries.


Serving: 1gCalories: 340kcalCarbohydrates: 47gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 79mgSodium: 240mgPotassium: 93mgFiber: 1gSugar: 26gVitamin A: 525IUVitamin C: 2mgCalcium: 96mgIron: 2mg
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  1. 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??