Blueberry Muffin Cake
Blueberry Muffin Cake Recipe – This simple and sweet blueberry cake recipe is loaded with blueberries and lemon zest, and topped with a buttermilk glaze and crispy crumbly oats.
Fresh Blueberry Muffin Cake Recipe
As we get closer and closer to berry season, my cravings for bright and tangy nutrient-packed berries is uncontainable.
I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.
Let’s just go with it.
Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.
What Ingredients Are In Blueberry Muffin Cake
This bundt cake recipe is a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest.
Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel-topped muffins!
Here are the ingredients you need to make our Blueberry Muffin Cake Recipe:
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Lemon zest
- Fresh blueberries
For the Buttermilk Glaze:
- Buttermilk
- Powdered sugar
To Make the Oat Crumble Topping:
- Butter
- Brown sugar
- Flour
- Oats
- Sliced almonds
The Best Blueberry Cake Recipe
- Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. This is SUPER important to do thoroughly so that your cake doesn’t stick to the bundt pan.
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl.
- Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off.
- Use a spoon to stir in half the blueberries. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. NOTE: Your blueberries will sink if your batter is thin.
Bake until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.
As with all bundt cakes, make sure to give the blueberry cake plenty of time to rest and cool in the pan before flipping it out onto a cooling rack. There’s nothing worse than flipping a cake too early and watching the top pull completely off, stuck to the pan.
DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
Get the Complete (Printable) Blueberry Muffin Cake Recipe + VIDEO Below. Enjoy!
How to Make Oatmeal Streusel
Once the cake is cooling on the rack, mix the oat crumble.
Add all the ingredients to a small bowl, and pinch with your fingers to blend the ingredients and break into small pieces.
Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
Delicious Buttermilk Glaze
For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
Dripping with tangy berry goodness?? I’m getting giddy just thinking about this blueberry cake!
The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?
It’s the perfect no-fuss cake to pack for spring and summer picnics, take to barbecues, and make for no reason whatsoever.
So whether you’re in the mood for breakfast, dessert, or both, make sure to give this Blueberry Cake a good ol’ try!
Try This Bundt Cake Recipe with Different Berries
You can definitely try this cake with berries of your choice!
This recipe would be super yummy with fresh strawberries or raspberries. Let me know how it goes in the comments below!
Can Blueberry Cake Be Made Gluten-Free?
Yes! I recommend a 1-to-1 gluten-free baking mix for this blueberry bundt cake recipe.
How Can I Make This Blueberry Muffin Cake Dairy-Free and Vegan?
Swap the buttermilk for coconut milk with a splash of lemon juice for that nice tangy flavor with no dairy.
To make vegan as well, use your favorite plant-based butter alternative and substitute the eggs in the cake recipe for a total of 2 tablespoons of powdered flax seeds combined with 6 tablespoons of water.
Need a Few More Bundt Cakes in Your Life?
Check out our ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!
Looking for More Simply Sweet Recipes?
- Kahlua Banana Bread
- Slow Cooker Peach Cobbler Recipe
- The Best Oatmeal Raisin Cookies
- Homemade Instant Pot Applesauce
- Strawberry Tart with Pastry Cream from As Easy as Apple Pie
Blueberry Muffin Cake Recipe
Ingredients
For the Blueberry Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all purpose Gold Medal flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 lemons, zested
- 1 pound fresh blueberries
For the Buttermilk Glaze:
- 3 tablespoons buttermilk
- 1 cup powdered sugar
For the Oat Crumble Topping:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons oats
- 2 tablespoons sliced almonds
Instructions
- For the blueberry cake: Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.
- Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
- Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
- For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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This is the best cake ever I will be making it again. It turned out exactly the way the photo look and it tastes wonderful.
Thanks for recipe
Wow, this is brilliant.
Thanks for sharing .
My cake came out darker than the picture. Too many blueberries?
Hi MJ,
Possibly… Or maybe you were a little heavy-handed when you mixed them in, so they released their juices into the batter?
I made this cake for Christmas Brunch at church and everyone loved it!
It has a great texture and comes out looking beautiful. I opted to leave off the crumb topping and it was still delicious. I will definitely be making it again. I shared the recipe with my mom and she is going to try and make a gluten-free version.
This is the best cake ever I will be making it again. It turned out exactly the way the photo look and it tastes wonderful.
Thanks for recipe
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This is excellent
I love this recipe, Will try this today. Thanks Archana Dr
Wow, this is brilliant. Thanks for sharing Niranjan
It sounds absolutely delicious. My daughter loves blueberry cake so much, I gonna make it for her birthday party. Thanks for sharing the recipe.
Thank you so much for sharing the recipe for this Blueberry Muffin Cake. My sister and I had a great time and the cake was just delectable!
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This cake is sooooo delicious. I followed the recipe exactly. I let it cool for over an hour and it did stick a little bit. Once I put that incredible topping on it the little imperfections from sticking weren’t noticeable. I will make again and again. Great recipe ❤️
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Since the buttermilk glaze isn’t cooked, how long does this cake stay good for in a container? I would think the buttermilk glaze would make it spoil quickly if not eaten in a few hours. Trying to decide whether I should leave the glaze off. Super excited to try the cake!
Hi Lauren,
The sugar preserves the buttermilk a bit, so this cake is safe to keep out on the countertop for 2-3 days. Happy Baking!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
This is one of the BEST cake recipes I’ve ever made. It tastes exactly like the most decadent bakery blueberry muffin ever made. I did substitute frozen blueberries (defrosted in cold water) without incident. DEFINITELY let it cool as long as possible. I tried to pop it out after half an hour … no luck. However, I have a super non stick, heavy, fancy bundt pan that stays really warm and insulated. I waited another 20 minutes and it popped out – no problem. One other thing …. don’t be afraid to err on the side of over baking. I baked mine for 12 extra minutes … the toothpick came out clean, but the top looked a bit too wet. I’m glad I did. I think if I hadn’t, it may have been slightly raw in the center. This may be due to the fact the frozen blueberries added a bit of extra moisture. Just something to keep in mind.
My kids really loved it! So good and delicious!
I had some blueberries I needed to use so this recipe came at the perfect time!! It is so delicious!!
A really great summer time cake! Berry fresh!
This looks yummy. All i have are frozen blueberries. Would I thaw them or leave them frozen? I am SO happy i have the rest of the ingrsiwnts Whew.
Hi Jen,
I would let them sit out and at least partially thaw as you make the cake batter. Then throw them in! It will still turn out fantastic. :)
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Can I use coconut milk instead of the buttermilk? I am wanting to make a vegan version of this cake for my son. Thanks!
I have used coconut milk in other cakes to replace milk, but I have never used it to replace the buttermilk.
Hi Rachel,
Yes, you can add a little bit of lemon juice to the coconut milk to give it a twangy flavor like buttermilk. Then use it in equal proportion.
This is my go-to recipe even for a simple pound cake. It comes out perfect every time. The cake ingredients are simple which makes this a versatile cake. Add nuts, berries, chocolate chips, or whatever! Thanks!
Boy does this look delicious! I have looked at all of your cakes and they all look amazing. Would you consider this a stand alone vanilla bundt if I left out the fruit and lemon zest? I love the look of the crumb and would like to make it as well “plain”?
Is there a way to keep the glaze white? It looks so beautiful when I first pour the glaze on the cake, but after a few minutes, the glaze absorbs into the cake or becomes translucent. Is this common? Or have others been able to keep the glaze white? I do add a touch of fresh lemon juice to the glaze, so do you think that affects the color? Also, I just wanted to say this is a wonderful recipe. Ive made this cake three times before, and the taste is always spot on.
Hi Kendall!
If you make sure the cake is completely cooled before adding the glaze that does help it sit up on top better, instead of absorbing. However, if you want the glaze thick and white, try using heavy cream instead of buttermilk. :)
I thought this cake was delicious. I was looking for a recipe to use up my blueberries and came across this recipe. I didn’t have almonds or buttermilk so I had to make my own buttermilk and I omitted the almonds.
Tip flour the blueberries so they don’t fall to the bottom. Make sure you butter and flour your pan, mine came out beautiful.
Absolutely delicious and a very big hit.
all my blueberries sank, and i noticed your note about the the thin batter. Is this because I beat it to long, or at too high a speed? I stirred the ingredients and after they were stirred, turned up the speed because I knew I didn’t want a crumbly muffin texture.
Can I use almond flour instead of unbleached flour or is unbleached flour something I have to use?
Hi Tiffany,
I would not use pure almond flour. However, gluten free 1-to-1 baking mix works in this recipe. :)
I absolutely LOVE this recipe! I’ve made it at least 4 times now and each time it came out great and was a HUGE crowd favorite!
I’m looking into making these for a wedding shower, we’ll already have a cake there, so I don’t want another cake..was wondering how this would hold up in muffin tins? Any experience/advice?
Hi Shay,
I’m so very glad you like it!! Yes, you can make it in muffin tins, but it does dry out faster, so don’t make it too far in advance. I would check the first batch after 17-18 minutes, to see how much longer they need to bake.
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Question: I picked berries this season then froze them. Can frozen berries be used in this recipe, as well? TYVM
Hi EdieJane,
Absolutely! We also have a specific strawberry bunt cake recipe: https://www.aspicyperspective.com/farmstand-fresh/
Just in time for the blueberry season. It was so soft and delicious. I know I’ll be making it often. Thanks for the recipe.
This was really amazing! Everyone at my house was impressed!
This is how I can get away with having cake for breakfast!
The texture of this cake is divine! And love the streusel topping. A winner!
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Hello Sommer and thank you for this wonderful recipe!
Do you think it’s possible to use other berries and fruits like blackberry, strawberry, peach, apricot in place of blueberries?
Thanks!
Absolutely! We make all sorts of variations with this recipe. :)
Made with cranberries and orange loved as well. I do have trouble with inside baking enough if I use a silicone buns pan with the blueberries not sure why.
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I stumbled across this recipe when I was trying to figure out what to do with an excess of blueberries I had. This was hands down the best cake I’ve ever made and I used to own a bakery! Absolutely delicious!!!
Wow, thanks so much Lynn! High praise indeed! :)
I just made this bunt cake for 1st time. I started out spraying the pan real good then dusting with flour. The flour & oil were not laying smooth against pan. So i washed the pan & started over again. I melted 1 T. Butter then added 1 T. flour to make a paste. I then took a pastry brush & painted the mix on to the pan, making sure to get every nook/cranny. This has worked well for me in the past. Cake is still in the oven & i can’t wait to have a piece when it’s done.
Wonderful recipe! But I was wondering – I have made this recipe twice now and both times the blueberries have all ended up at the top of the cake. It’s like while it’s in the oven they all sink to the bottom of the pan! Anyone else have struggles with this? Any tips? It still turned out amazing but all the blueberries were in one spot!
You should dust and coat the blueberries in flour, to prevent them from sinking!!
Love, love this cake! I baked this cake for our Sunday School brunch and it was a huge hit! I made it just like the recipe states except for 3 changes. I added a box of vanilla pudding to the cake mix. I did not use the crumble topping. I doubled the glaze and made it much thicker than it appears here. The end result looked more like icing than a glaze. It was fabulous! My husband said it was probably the best cake I had ever made!
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This was perfect. I’m not a big cake person but this is more like a sweet muffin put into a cake pan. The flavors were beautiful.
I sprayed my pan, sprinkled some flour in it, and let it cool for an hour (30 min on counter, 30 min in the fridge)…it came right out in one piece.
Looks delicious, thank you for helping me to add a new cake.
I am definitely making this cake looks so delish all my favorites perfect for breakfast I like my sweets before 2. THANK YU FOR SHARING IT!
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We loved this! I made it as muffins and baked about 20 minutes at 400F and it turned out great. Thanks!
Could I make this cake the night before a brunch baby shower the next day?
Hi Audrey, Absolutely! :)
Sigh. The whole top half stayed in the bundt pan. I sprayed and floured a lot. Let it cool down completely. All the berries sunk to the top. I think that is why? Tasted delicious though!
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I made this a day ahead for Christmas morning. I followed the recipe to the letter. I have a heavy duty Bundt pan and probably let it cool about 45 minutes (including 15 minutes in the fridge). It was amazing!!! My family had demanded it be in the menu for any family breakfast.
Hi Karen,
YAY! I’m so glad you liked it. :) :)
My Husband and I Love the walmart bakery Blueberry Muffins. My Husband said they need to make a cake like that, so I got on pinterest and found this recipe it looked so good, so I had to make it. I made it today for a Christmas Dinner it turned out perfect, It did not stick to the pan at all, I sprayed it really good with cooking spray and cooked it for 60 min. and waited about 20 to 30 min before I tried to get it out. It looks so delicious I just hope it taste as good as it looks.I am dying to get a piece now but I have to wait til about 6:00 tonight UGH!!! I will let ya know how good it is when we eat it : )
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I just made this cake yesterday for Easter. Everyone, and I mean everyone was raving, gushing, salivating over its deliciousness! I went to get a taste and…crumbs. It was gone and I didn’t even try a slice! Several people asked for the recipe and begged me to double, no triple the cake next time, it was that good. Guess this is a keeper!
I made this wonderful cake in the summer for a family reunion and there was not a crumb left — I made copies of the recipe and handed every single one out! I’ve made this probably five times since and it comes out perfect every time although I did add some dried blueberries with the fresh ones and the blueberry flavor was more intense – delicious! Sommer, every recipe I’ve tried from your site has come out picture perfect and taste fabulous. The recipes are easy to follow, and are my go-tos when I want to pamper my guests. Thanks and keep up the great work!
2nd time I made this. Came out perfect again! I do have a problem wit icing cuz I use the powder buttermilk & add water. Can’t seem to git it right. Still excellent! ?
just instagrammed you my pic. Made this twice now, perfect every time. This time, I put blueberries in pan pre-batter as well as added fresh lemon juice to batter and glaze. Yum!
I was reading the above comments and think maybe people who are having issues are rushing it. Mine baked for70 minutes, clean knife in center, then cooled on a rack for another 60. I then flipped it onto a plate and let it fall out on its own accord. I leave my berries a little wet as well so they stay suspended in the batter. Make sure you cream your butter and sugars a good long time, make them white and fluffy.
Just one question, have you made this in a 9×13 ever? Wonder how long it would need to bake for. Thinking of ways for more glaze and crumbly goodness to stay on top.
Hi Jenn, Thanks so much for sharing! I haven’t made this in a 9×13 pan, but I’m guessing it would take less than half the time, base on other recipes I’ve tried that with. :)
What loveliness! I made it according to the directions…allowed for plenty of cool time and it came out PERFECT! I’m so excited I get to share this with friends and family. Thanks so much.
How can I store this overnight without it losing it moist fluffiness? I know if I put this is the fridge it would get sticky and not so delicious any more
I just made this cake today after finding the recipe on Pinterest. I used frozen blueberries (a whole pound) and sprayed the heck out of my pan with Baker’s Joy . I baked my cake for 80 minutes, then it took two hours to cool in the pan. It slipped right out. My family loved it. I will definitely be making it again.
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Sommer, from the moment I saw this recipe, I pinned it. It looks very delicious. So…I baked it today and it is out of this world, super easilicious. I took before/after baking pictures. Even my picky father-in-law liked it. (Just let it it cool…clean the kitchen meanwhile…It will come out perfectly).Thank you so much for taking the time to share. I even printed a copy just in case. Recipes like this one you can never let go off your hands.
OMG this looks incredible! Thanks for sharing!
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I made this cake last night for Chrstmas breakfast. It turned out beautifully! I baked it 80 minutes, and maybe should have gone a little longer. My oven is old so I keep the temperature slightly lower than called for so it doesn’t burn. Anyway, I left it in the pan for 45 minutes. I used a butter knife to loosen the edge at the top of the pan (bc I may not have sprayed that well enough. The whole cake came out with no issues! I was so excited. I am eating at piece now before the babes wake up and start tearing into it. Thank you so much for sharing.
I made this for Christmas morning and it came out perfect! Haven’t eaten it yet but boy does it look good. It did not stick to the pan at all. I sprayed it with Pam and lightly floured it. Thanks for sharing. Cant wait to try it in the morning. Merry Christmas!
I like to use honey for sugar when I can, but it makes the cakes stick more to the pans even after spraying & flouring. Honey makes cakes taste ten times better.
Believe, or not, I’m baking this bake at this very moment :-) Will be taking it over to my brother’s house for Our Thanksgiving Dinner DESSERT <3 Can't wait to see they're faces as they take the first taste of this beautiful, mouth watering BLUEBERRY MUFFIN CAKE…… <3
Psst! honestly, I can't wait to taste it myself, my husband and I are going bananas with the wonderful aroma in our home..
Will give an update with the outcome.
Thank you Sommer, have a HAPPY THANKSGIVING with you love ones
Betty ;-)
Wow ! what a beautiful cake . can’t wait to make it ; I love blueberries and of course it’s nutritious .
This looks delicious! I only have frozen blueberries; do you think that will work? Should I adjust the recipe in any way?
Hi Miera! No, it should work just fine. :)
I just made this cake. I did everything as I was supposed to. I only had frozen berries, but I figured that shouldn’t be an issue. While baking my cake, in a bundt pan, overflowed. Then it sank and even after a little extra time using the the full 75 minutes too, it didn’t bake all the way. When I flipped it over just the bottom came out. :( I am so bummed. What did I do wrong??? I have never had this happen to me before. :(
Hi Kim, So sorry! It’s hard to say without seeing it, although three things come to mind: First, I wonder if your bundt pan is on the small side. This recipe is for a 12 cup bundt pan. You can pour some of the batter into an extra loaf pan if you want to try it again. Second, I wonder if your oven temperature is a little off. It’s fairly common for ovens to sway one way or the other over time. You can buy an extra thermometer to keep in the oven, if you want to be sure the temperature is exact. My final thought is that your baking soda or baking powder may be old. They can get a little wonky if they sit in the pantry too long. I usually replace both every 6 months, no matter how much is left in the container. I hope you will give it another shot… It’s a great cake!
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This cake was delicious! I followed the directions. I did flip my pan and just left it on the rack for about an hour. Picked up the pan and there sat that perfect cake.
YAY! Thanks for sharing Terri!
Made this tonight for my husband and his friends loved it! The next time I could do without the almond slivers. I’m going to try it with another berry…
My husband requested a Blueberry Muffin cake for his birthday and I thought there was no way I would find a recipe for one. I am so glad I found your blog! The cake came out great. My husband is going to love it (and I suspect he will be requesting it again soon). Thanks for sharing!
I made this tonight and it was beyond delicious!! thank u for sharing the recipe :)
What a beautiful cake – love the blueberries…and that icing!
I am a fabulous baker – I bake all the time. I though a pound of blueberries was way too much but I followed the directions exactly. After 20 minutes, i flipped the pan and the whole top stuck. I was going to bring it to a bbq tomorrow – I flipped it back and it’s in the freezer now. It tastes great…. Next time I think a pint of blueberries would be plenty – and I will flour the blueberries first and put them on top a the end so they don’t sink to a horrible mess. I can’t even believe the first reviews you have on top of this page because if you follow the directions exactly you end up with a tasty mess. And – I would butter and flour the pan.
Good news! Putting it in the freezer for an extra 20 minutes worked! It almost all came out and what did not I molded back on the top – put the glaze then the crumbles . I made an little bit more glaze to put on top of the crumbs to hold it together then I put a bit of candied lemon peel I made with the extra lemon peel. It looks great! The top looks like a blueberry cobbler and the berries are all on the top. So I will try to use one pint and flour the berries next time. There was a lot of mess to taste – and the taste is exquisite!
Hi Jacqueline!
I always use 1 pound of berries and prefer the extra berry flavor. The berries sinking to the bottom does happen a little–that’s why I layer some of the berries on top of the batter. However, using a thinner variety of buttermilk can also make the batter thin causing the berries to sink. Adding wet berries to the batter would probably do the same thing.
I’m so glad you found a solution, and am also happy you like the flavor. YAY!!
I made this cake and followed the instructions to the letter. After the 20 minute cooling period, I turned the cake out on a plate and it fell into a pile of crumbs. What did I do wrong?
Hi Neena, Hmmm. It’s hard to say without seeing it, but I wonder about the non-stick surface on your bundt pan… Did it stick to the sides when you flipped it?
Brand new pan, sprayed and floured. I squished the whole thing back into
a cake pan and baked it 20 more minutes. Then let it cool completely in the pan,
it wasn’t a bundt pan and not quite as pretty, but it tasted great.
Made this tonight and it was amazing…except for all the blueberries sinking to the bottom while baking. Not sure what happened.
So glad you liked it Brandi! The berry sinking happens when the batter is a little too thin. This could be the result of several things, but is most likely due to the brand of buttermilk you used.
I made this cake today, it is so delicious and easy to make. Wow, love it.
Made this a couple times and it still hasn’t come out right. Definitely not a pound of blueberries but still delicious all the same
What a beautiful cake! LOVE the oat crumble!
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This looks delicious! I’m going to make this today. What kind of oats do you recommend?
I made this for work as my hubbs does not like blueberries and knowing I could easily eat this all myself. Every once in a while you make a bundt cake and the crown sticks to the top…sadly this was that time for me. So I had to improvise on presentation…I took the whole cake, sliced it into beautiful wedges and layered it on a long narrow glass platter. Drizzled the glazed zig zagged all over the top and scattered the crumbles over the top and ta-da..beautiful cake. Best part was i did not have to wait to cut into it and taste it while waiting for everyone at work to take some. Great Recipe, great flavor and super easy to make. Thank you for sharing.
Made this cake. Absolutely incredible. Even without the glaze and the topping this cake was gone in 12 hours!!
I am headed to the store for the ingredients I don’t have. I just picked a pound of fresh blueberries from the bush by the garden. I know this will be as good as it looks. Thanks for the recipe! :)
Just letting you know I featured your recipe on my blog – I look forward to trying it soon!
http://erikaeagle.com/2014/06/links-love-june-7-2014-2/
Just made it this morning, and it is almost half gone! Delicious!
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This is one of the most gorgeous cakes I’ve seen! I’ve been on a huge blueberry kick, too, so this is calling my name!
Made this. Loved it. Sharing it on Facebook tomorrow morning!
It has fruit in it, so it’s healthy, right? We’ll just say yes. :-)
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Sold. I’d like a slice with my morning coffee first thing tomorrow morning. I’d better get baking!
Such a great cake, I’m in love with the streusel topping!
Love the addition of the streusel topping on a bundt. Great idea.
I was looking for a blueberry muffin recipe and found this cake. It looks wonderful and love your site. Going to make it today for my kids!
Wow, the cake looks sooo moist and delish! I mean, why have a muffin if you can have a cake? :)
And I agree I’m totally craving for anything berry, especially blueberries, such a great color.
Incredibly delicious!
This is beautiful!!! SO excited and ready for berry season!
Oh my gosh, this cake looks incredible!
I’m pretty sure I’ve already eaten my weight in blueberries and cherries. I have been waiting for all the summer fruits forever. Now I need to get baking with them too!
Perfect addition to brunch!
I love blueberry things!!! This looks great. I’ll have to pin this for later.
This bundt cake is fantastic, Sommer! Love everything about it! Sharing!
I think I need to make this right now!
Yes I want dessert for breakfast, too!
I love how easy this is – one pour rather than twelve little muffins! And great tip, on waiting for the bundt cake to cool.
OH my goodness!I love blueberry anything, and this looks heavenly! Pinning!
Wow! This looks so tempting! What would u advise as a substitute for berries? We don’t hav them here in India.
OMG Sommer. This looks so dang good. What i wouldn’t give to dive into that cake!
Wow, this is such a great idea!! I too am so excited for berry season, so this cake is perfect!
Such a delish looking spring cake!
I’m the same way – I look forward to berry season almost as much as apple season. Although I’m a raspberry girl through and through.
This cake is bursting with rich, berry flavor. It really is a gorgeous cake. I’ll have a huge hunk with my coffee. Pinned.