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Blueberry Muffin Cake Recipe

Delicious Blueberry Muffin Cake Recipe for Any Occasion

This Blueberry Muffin Cake Recipe offers a delightful treat that marries fresh blueberries and zesty lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Substitute with margarine for a dairy-free option.
  • 1 cup Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs No suitable egg substitute without altering texture.
  • 1 teaspoon Vanilla Extract Almond extract gives a unique twist.
  • 2 cups All-Purpose Flour Gluten-free all-purpose flour can be used.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda Necessary for the chemical reaction.
  • 1/2 teaspoon Salt Can be left out for a low-sodium version.
  • 1 cup Buttermilk Substitute with milk and a teaspoon of vinegar or lemon juice.
  • 1 tablespoon Lemon Zest Other citrus zests can be used, but lemon is preferred.
  • 2 cups Fresh Blueberries Frozen blueberries may alter texture slightly.
For the Glaze
  • 1 cup Powdered Sugar Optional if less sweetness is desired.
For the Crumb Topping
  • 1/2 cup Brown Sugar Granulated sugar can be used for a different flavor.
  • 1/2 cup Flour All-purpose works best.
  • 1 cup Oats Rolled oats are recommended for chewiness.
  • 1/4 cup Sliced Almonds Feel free to swap with pecans for variety.

Equipment

  • Bundt pan
  • mixing bowls
  • Electric mixer
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and grease and flour a 12-cup bundt pan.
  2. Cream softened unsalted butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  3. In another bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine.
  4. Gradually add the dry mixture to the creamed mixture, alternating with buttermilk. Fold in lemon zest and half of the blueberries.
  5. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries on top. Bake for 60-80 minutes.
  6. Let the cake cool in the pan for 20-30 minutes, then invert onto a cooling rack.
  7. For the crumb topping, mix brown sugar, flour, and oats. Bake for 5-10 minutes until golden.
  8. Whisk together powdered sugar and buttermilk for the glaze and drizzle it over the cooled cake.
  9. Sprinkle the oat topping over the glaze to finish.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

Serve warm or at room temperature, ideally with coffee or tea.

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