Blueberry Muffin Cake (2024)

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Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!

A DELICIOUS HOMEMADE BLUEBERRY CAKE

Blueberry Muffin Cake is the best homemade cake you’ve ever put in your mouth! Moist and incredibly flavorful with fresh blueberries and crumble topping. The light lemon combined with the blueberries is magical. This cake was AMAZING. You need this in your life! It turned out so moist and the flavor was just over the top.

FREQUENTLY ASKED QUESTIONS:

Do I have to use real buttermilk?

Usually when I share any recipe with buttermilk, folks will ask for a substitute. I know you can add a bit of lemon or vinegar to milk but it’s not the same. Buttermilk is fatty and thick. So just tanging up some 2% milk is not the same. You want the fat. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar fat content as buttermilk. You need the fatty buttermilk for this to give it the right denseness and moistness.

My cake always sticks to my bundt pan, what do I do?

With bundt pans, you need oil or butter as well as flour to coat the pan. I like to use the nonstick spray that has flour in it. Baker’s Joy is a common brand and Pam has their own version as well (the packaging has changed a bit since I took the photo below.) I’ve never had a single issue since using it. Spray your bundt pan very well (making sure to get in all the little bumps and grooves.) Once your cake cools, it should easily pop out of the pan.

Is it better to use fresh or frozen blueberries?

For this cake I prefer fresh blueberries but you could use frozen. Run the frozen berries under cool water then carefully pat them dry with paper towels. Then toss the berries in a bit of flour. This will keep them from sinking into the bottom of the cake batter.

How do I store leftovers?

Leftovers can be covered or wrapped and left on the counter for two days or in the refrigerator for 5 days. It can also be frozen. Wrap in plastic wrap then aluminum foil (to prevent freezer burn) and it will keep for up to 3 months. Defrost in the refrigerator when ready to eat.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

salted butter – the butter needs to be fully softened to room temperature. Do not use melted butter. I like to put my butter on the counter for a few hours.
sugar – I have not tried this wit ha sugar substitute so can’t say how that would work but theoretically it should work.
eggs – your eggs should be at room temperature. This allows for the cake to rise much easier.
vanilla and lemon extracts – the lemon extract really brings out the flavor of the blueberries so try not to skip this one!
all-purpose flour – I always use White Lily flour for my baked goods. It is the absolute best and produces the lightest and fluffiest cakes.
baking powder and baking soda – yep, you need both for this recipe. Make sure you check that they are both fresh. The reason why most baked goods do not turn out properly is because the leavening agents were expired or no longer fresh.
real buttermilk – real buttermilk keeps this cake so moist. You need that fat so just adding lemon juice or vinegar to milk is not going to work here. It’s got to be the full fat real stuff.
fresh blueberries – see the FAQ section above about using frozen blueberries.
oats – I like to use the smaller and thinner quick cooking oats.

HOW TO MAKE BLUEBERRY MUFFIN CAKE:

Preheat your oven to 325F degrees.Spray your bundt pan with nonstick baking spray (the kind with flour added).Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies.

Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.

Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.

CRAVING MORE RECIPES?

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Lemon Blueberry Poke Cake
Blueberry Cheesecake Crescent Rolls
Blueberry Dump Cake
Blueberry Pie Filling
Blueberry Cookies

Blueberry Muffin Cake

Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!

4.87 from 30 votes

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Author: Brandie @ The Country Cook

Ingredients

For the cake:

▢ 1 cup (2 sticks) salted butter, softened to room temp.
▢ 2 cups sugar
▢ 3 large eggs
▢ 1 Tablespoon vanilla extract
▢ ½ Tablespoon lemon extract
▢ 2 ¾ cups all-purpose flour
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt
▢ 1 ¼ cup whole real buttermilk
▢ 1 pound fresh blueberries

For the crumble topping:

▢ 2 Tablespoons real butter, slightly softened
▢ 2 Tablespoons brown sugar
▢ 3 Tablespoons flour
▢ 2 Tablespoons oats, quick-cooking is fine

For the glaze:

▢ 1 cup powdered sugar
▢ 1 teaspoon lemon extract
▢ 2 Tablespoons milk

Instructions

Preheat oven to 325F degrees. Spray bundt pan (REALLY WELL) with nonstick baking spray (I like the kind that has flour in it – like Baker's Joy).
Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.
Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
Next, in a separate bowl, combine flour, baking powder, baking soda and salt.Stir together with a fork until combined.
At this point, you are going to alternately add in the flour mixture and buttermilk to the sugar/butter mixture.
Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated.Don’t overmix.
If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries.Just gently fold them in.
Now add the batter into the bundt pan.Then add the rest of the blueberries on top.
Bake for about 65-75 minutes. Oven times vary but the top should be golden brown and a inserted toothpick should come out with no batter on it.
Allow the cake to cool COMPLETELY before releasing (about an hour and half or so.)
While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers.Mix until crumbly.
Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely.
Once cake has been allowed to cool completely, you can release the cake from the bundt pan.This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.
Start making the glaze.Combine powdered sugar, lemon extract and milk.Stir well.Whisk together until smooth.
Drizzle glaze over cake.Immediately sprinkle on crumble topping so that it sticks to the glaze.

Video

Notes

Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
I like the concentrated lemon flavor in lemon extract but you can use lemon juice or lemon zest as well. We just want that hint of lemon flavor in this cake.
Make sure when measuring flour that you do not pack your measuring cup. Just dip your cup into flour and scoop off the excess with your hand or a butter knife. Packing the cup will give you too much flour and make a dense, dry cake.

Course: Dessert

Cuisine: American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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