Blueberry Muffin Cake Recipe

This Blueberry Muffin Cake is the answer to every blueberry lover’s dream: all the best things about a bakery-style blueberry muffin, magically transformed and baked as a soft, tender cake. With a perfectly sweet crumb and bursts of juicy berries in every bite, this treat is just as at home on a brunch table as it is for a special weekday breakfast. Whether you prefer it a little warm with a hint of butter or as an afternoon pick-me-up, this cake brings comfort and joy every time you make it.

Ingredients You’ll Need

With only a handful of pantry staples and fresh berries, this recipe keeps things delightfully simple. Every ingredient plays a starring role, ensuring your Blueberry Muffin Cake has the perfect texture, color, and taste you crave.

• Blueberries (2 cups fresh or frozen): Juicy, sweet bursts of flavor that make every bite special. Use fresh for a tangier pop or frozen for extra convenience.
• All-purpose flour (3 cups): The base that gives your cake its irresistible soft crumb and structure.
• Granulated sugar (1 cup): Adds just the right amount of sweetness, balancing the tartness of the berries.
• Baking powder (4 tsp): Lifts the cake for a light, airy bite—don’t skip it!
• Salt (1 tsp): Enhances all the flavors and ensures your cake isn’t bland.
• Butter (2/3 cup): Adds richness and moisture for that classic muffin taste in cake form. Melting it keeps things simple.
• Large eggs (2): They bind everything together and enrich the overall flavor.
• Milk (1/2 – 1 cup): Start with 1/2 cup, but add more as needed for a thick-yet-scoopable batter. Any milk works!
• Vanilla extract (1 tbl): Brings irresistible bakery aroma and warmth to every slice.

How to Make Blueberry Muffin Cake

Step 1: Prep and Preheat

Get your oven heated to 400 degrees while you prepare the ingredients. This guarantees a hot and ready environment for your Blueberry Muffin Cake to rise perfectly. Grab a 9×13 baking dish and generously grease it so the cake releases beautifully after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, sugar, baking powder, and salt. Mixing well not only ensures even flavor throughout but also gives your cake that signature lightness and crumb.

Step 3: Combine Wet Ingredients

Melt the butter in a medium-sized bowl or a large measuring cup (it should hold at least four cups). Once melted, whisk in the eggs, vanilla extract, and 1/2 cup of milk. This melds all the wet ingredients and helps evenly distribute that deliciously rich butter.

Step 4: Bring It All Together

Pour the wet mixture over the dry ingredients. Stir gently, stopping as soon as you no longer see streaks of flour. The batter should be fairly thick but scoopable—if it looks too dry, mix in a splash or two more milk until it’s just right.

Step 5: Fold in the Blueberries

Add the blueberries and gently fold them through the batter with a spatula. Avoid overmixing; you want those berries intact and scattered throughout for maximum bursts of flavor in your Blueberry Muffin Cake.

Step 6: Bake to Perfection

Spoon the batter into your prepared baking dish, leveling the top with your spatula. Slide it into the oven and bake for 25 to 30 minutes, or until the center springs back when pressed and a toothpick comes out clean. Let it cool a bit before serving for neat, easy slicing.

How to Serve Blueberry Muffin Cake

Garnishes

This cake is pure comfort with a sprinkle of powdered sugar right before serving. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream only ups the indulgence factor. A handful of fresh mint or lemon zest will also add a pop of color and a zesty twist.

Side Dishes

Pair a warm wedge of Blueberry Muffin Cake with hot coffee, a frothy latte, or your favorite tea for the ultimate breakfast or brunch treat. For something more substantial, try serving alongside a fresh fruit salad, creamy Greek yogurt, or a platter of crisp bacon and scrambled eggs.

Creative Ways to Present

Cut the cake into squares and serve on a pretty platter, or plate individual slices topped with berries and a drizzle of honey. For parties, consider baking the batter in muffin tins for portable, single-serve portions. This Blueberry Muffin Cake also shines as a trifle layer paired with custard and more berries for a crowd-pleasing dessert.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cake in its baking dish or transfer slices to an airtight container. It will stay moist and delicious at room temperature for, up to two days, or up to a week in the fridge.

Freezing

The Blueberry Muffin Cake freezes beautifully. Cut into individual pieces, wrap tightly in plastic, and pop them in a freezer bag. They’ll stay fresh for up to three months and are perfect for those busy mornings or surprise guests.

Reheating

To revive that just-baked warmth, reheat single servings in the microwave for 15 to 20 seconds. For larger portions, cover with foil and warm in a low oven. This brings back the soft, fluffy texture and lets the blueberries shine.

FAQs

Can I use frozen blueberries for Blueberry Muffin Cake?

Absolutely! Frozen blueberries work perfectly in this recipe. You don’t even need to thaw them—just fold them in straight from the freezer. This makes the cake extra convenient year-round.

How can I prevent the blueberries from sinking to the bottom?

Lightly toss your blueberries in a small spoonful of flour before folding them into the batter. This little trick helps suspend them throughout the cake, so each slice looks and tastes amazing.

What size baking pan works best?

A 9×13-inch pan is ideal for this Blueberry Muffin Cake, giving you perfectly thick, moist slices. You can also use two 8-inch pans or a deep square pan if you adjust the baking time accordingly.

Can I add lemon for extra flavor?

Definitely! A couple teaspoons of lemon zest or a splash of lemon juice in the batter will brighten up the whole cake and complement the blueberries beautifully.

Is this recipe good for making ahead?

Yes—this Blueberry Muffin Cake is wonderful for making ahead! It stays fresh and tasty for days, and the texture actually gets even better after sitting overnight, making it perfect for brunches and special breakfasts.

Final Thoughts

I’m convinced this Blueberry Muffin Cake will become a go-to in your kitchen, just as it is in mine. It’s an effortless way to capture the joy of homemade baking, no matter the season. Gather your ingredients and bake up a batch—you (and your loved ones!) are in for a real treat.

Print