Go Back
–+ servings
Recipes
No primary category found.

Fluffy Blueberry Muffin Cake Recipe

4.85 from 19 votes
prep 10 minutes
cook 45 minutes
Additional Time 1 hour
total 1 hour 55 minutes
Serves 12 slices
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. 
Author: Bernice Baran
Servings 12 slices

Equipment

Ingredients

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

Method

  1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/4 tsp salt, 1/2 tsp baking soda
  2. In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams salted butter melted, 250 grams granulated sugar
  3. 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 room temperature
  4. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 2 tsp pure vanilla extract
  5. Add in the heavy whipping cream and whisk until it’s completely smooth.
    180 mL heavy cream room temperature
  6. Add in the dry ingredients and mix just until the last streak of flour is incorporated. 
  7. 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).
    210 grams wild frozen blueberries or fresh blueberries, 1 Tbsp cornstarch
  8. Preheat the oven to 350F (177C) and grease and line a 10 inch springform pan.
  9. 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 for topping *optional (granulated or raw sugar)
  10. 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. 
  11. Top with a dusting of powdered sugar and/or fresh whipped cream or more fresh blueberries.

Nutrition

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
Course: Cakes
Cuisine: American
Keyword: blueberry cake, blueberry muffin cake, muffin cake