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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. 
4.85 from 19 votes
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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

Equipment

Ingredients
  

  • 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)

Instructions
 

  • 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.

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
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