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.
Why We Love This 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.
Ingredients You Need
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
How to Make This Blueberry Muffin 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.
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.
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!
Get the Complete (Printable) Blueberry Muffin Cake Recipe + VIDEO Below. Enjoy!
Tips & Tricks
- 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!
- Grease or spray your bundt cake pan very thoroughly AND flour the pan! This will help to ensure that your cake doesn’t stick to the pan. Also, do not flip the cake over until it has had some time to cool. The cake pan should be warm, not hot, to the touch when it is ready to be flipped over.
- For ease, you can make this blueberry muffin cake without the glaze or crumbly streusel topping! I love the toppings as they add extra layers of flavor and texture. However, this cake would be just as delicious without them!
Frequently Asked Questions
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.
Can I Use Frozen Blueberries?
Yes! I love using fresh blueberries here, but you can absolutely use frozen blueberries if that is what you have on hand.
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? Be Sure to Also Try:
- Kahlua Banana Bread
- Easy Peach Cobbler
- The Best Oatmeal Raisin Cookies
- Homemade Instant Pot Applesauce
- Strawberry Tart with Pastry Cream from As Easy as Apple Pie
Blueberry Muffin Cake Recipe
Video
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.
Delicious! Made this for my dogs’ 10th birthday party! Enjoyed by canines and humans alike! I used the zest of just one lemon and that gave a subtle and nice flavor. I think next time I’ll try adding 1/4 cup or so of sour cream. The cake came out of the pan perfectly…let it cool for an hour and ran a dinner knife around the inside and perimeter of the bundt pan. This is a keeper recipe! Thanks so much for posting!
This blueberry cake sounds absolutely scrumptious! The glossy lemony blueberries on top must create a beautiful presentation, while the soft, pillowy-moist cake base adds to its appeal. I can just imagine how amazing it would be with a big scoop of ice cream alongside it—perfect for a summer treat! Thank you for sharing such a delicious recipe!
I want to offer a possible reason so many may be having their cakes stick. I just made it, and it also stuck. After comparing notes with a friend who made it successfully and was the reason I tried your recipe, we realized we used different amounts of blueberries. I used 16 oz (1 pound by weight) of berries. She used 16 fl oz (1 pint volume) of berries. I feel like mine had too many berries and the batter could not support it. Did you use 16 fl oz or 16 oz of berries?
One of the best cakes I have ever made, and I make a lot of cakes!
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
This is excellent