The Perfect Blueberry Muffin Cake Recipe for Sweet Moments

Craving a sweet blueberry muffin cake that melts in your mouth?

Bursting with juicy berries, this delightful dessert combines the best of both worlds.

Soft, tender crumbs create a perfect canvas for ripe blueberries dancing throughout each slice.

Forget boring bakery treats – this homemade marvel brings pure joy to your kitchen.

Memories of summer mornings flood back with every fragrant bite.

Simple ingredients and minimal effort guarantee a crowd-pleasing masterpiece that looks like you spent hours preparing.

You’ll want to savor every single crumb of this irresistible creation.

What Sets Blueberry Muffin Cake Apart

• This blueberry muffin cake is incredibly simple to make, requiring basic ingredients and straightforward mixing techniques perfect for bakers of all skill levels.
• Suitable for multiple occasions like brunches, potlucks, family gatherings, or casual dessert moments, this cake appeals to both kids and adults with its sweet and fruity profile.
• Packed with fresh blueberries and offering a delightful balance between cake and muffin textures, this recipe provides a comforting homemade experience that feels warm and nostalgic.
• Minimal prep work and standard baking time make this recipe a convenient option for those wanting a delicious dessert without spending hours in the kitchen.

Ingredients for Blueberry Muffin Cake

• All-Purpose Flour: A staple ingredient that provides the structural base for the muffin cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Creates a rich and tender texture in the cake.
• Sugar: Adds sweetness and helps to create a golden brown color.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Vanilla Extract: Adds a warm, classic flavor to the muffin cake.
• Milk: Helps to create a moist and tender crumb.

• Blueberries: Fresh berries that add bursts of juicy flavor and natural sweetness to the cake.
• Brown Sugar: Optional topping that provides a delightful crunch and caramel-like sweetness on top of the cake.

How to Bake Blueberry Muffin Cake

Step 1: Warm Up the Oven

Set your oven to a cozy 350F (175C).

Grab an 8-inch round cake pan and give it a quick spray of cooking oil or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar until they transform into a light, fluffy cloud-like mixture.

Add eggs one by one, mixing thoroughly after each.

Splash in vanilla extract for extra flavor.

Step 4: Combine Wet and Dry Worlds

Slowly marry the dry ingredients with the wet mixture.

Pour in milk alternately with flour mixture, stirring gently until everything just comes together.

Don’t go crazy with mixing!

Step 5: Embrace the Blueberries

Tenderly fold fresh blueberries into the batter.

Be gentle to keep those beautiful berries whole and happy.

Step 6: Prepare for Baking

Pour the batter into your prepared pan, spreading it evenly.

For an extra touch of magic, sprinkle brown sugar on top if you’re feeling fancy.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 30-35 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 8: Cool and Celebrate

Let the cake rest in the pan for 10 minutes.

Transfer to a wire rack and allow it to cool completely.

Slice, serve, and enjoy your blueberry masterpiece!

Tips for Blueberry Muffin Cake Perfection

• Toss fresh blueberries in a light coating of flour before folding into the batter to prevent them from sinking and bleeding color throughout the cake.
• Replace some milk with sour cream or Greek yogurt to create an incredibly tender, rich, and moist cake texture that stays soft for days.
• Allow eggs and butter to reach room temperature before mixing to ensure smoother batter incorporation and more consistent cake structure.
• Easily replace blueberries with other berries like raspberries or blackberries, or use frozen fruit by adding them directly without thawing to maintain cake consistency.
• Store the cake covered at room temperature for 3-4 days, or wrap tightly and freeze for up to 2 months to enjoy fresh blueberry goodness anytime.

Store and Reheat Blueberry Muffin Cake

• Store leftover cake in an airtight container for up to 4 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Slice cake, wrap individual portions in plastic wrap, then place in freezer bag. Freeze for up to 3 months without losing flavor or texture.
• Keep cake covered at room temperature for 1-2 days maximum. Place under a cake dome or loose aluminum foil to maintain freshness.
• Warm individual slices in microwave for 15-20 seconds. Alternatively, reheat in preheated oven at 300F for 5-7 minutes to restore original soft texture and bring out blueberry flavors.

Ideal Pairings for Muffin Cake

• Savor Sweet Morning Pairings: Rich coffee cuts through the cake's sweetness, enhancing blueberry's subtle tang.
• Brew Bold Breakfast Tea: Fragrant Earl Grey or English Breakfast tea complements the muffin cake's buttery texture and fruit notes.
• Creamy Companion Combo: Vanilla yogurt or Greek yogurt provides a cool, tangy contrast to the warm, sweet cake.
• Fresh Fruit Accent: Serve alongside fresh strawberries or raspberries to amplify the fruity blueberry profile and add vibrant color.

Flavor Swaps for Blueberry Muffin Cake

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Low-Sugar Alternative: Swap regular sugar with stevia or monk fruit sweetener, reducing overall sugar content while maintaining the cake's delightful flavor profile.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and dairy milk with almond or oat milk, creating a plant-based friendly version of the blueberry cake.
• Protein-Packed Option: Add a scoop of vanilla protein powder to the dry ingredients and use Greek yogurt instead of milk to boost protein content and create a more nutritious breakfast or snack cake.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in a little flour before adding to the batter to prevent them from sinking and bleeding color throughout the cake.

• How do I prevent my blueberries from sinking to the bottom of the cake?

Coating the blueberries lightly in flour before folding them into the batter helps them stay suspended in the cake instead of dropping to the bottom during baking.

• What if I don't have an 8-inch round pan?

You can use a 9-inch round pan or a square 8×8 inch baking pan. Just adjust the baking time slightly and check for doneness with a toothpick.

• How can I make this cake more moist?

To ensure a moist cake, be careful not to overmix the batter and avoid overbaking. Remove the cake from the oven as soon as a toothpick comes out clean with a few moist crumbs.

Delicious Blueberry Muffin Cake Recipe

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4.9 from 8 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Blueberry muffin cake brings Mediterranean sunshine to classic breakfast treats, merging rustic charm with sweet berry indulgence. Home bakers discover comfort and joy in each perfectly crumbly slice packed with juicy blueberries and delicate vanilla notes.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 1/2 cups (225 g) fresh blueberries
• 2 large eggs
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (120 ml) milk

Sugar and Sweeteners:

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar (for topping, optional)

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by heating to 350F (175C). Coat an 8-inch round cake pan with grease and flour, or line with parchment paper for easy release.
2. Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside for later incorporation.
3. In a separate large bowl, transform butter and sugar into a light, airy mixture through vigorous creaming. Integrate eggs individually, ensuring thorough blending after each addition. Incorporate vanilla extract for enhanced flavor complexity.
4. Merge dry and wet components methodically by gradually introducing flour mixture and milk, alternating between the two. Blend until ingredients are just harmonized, avoiding excessive mixing.
5. Carefully fold blueberries into the batter, distributing them gently to prevent berry rupture. Aim for even dispersion throughout the mixture.
6. Transfer batter into prepared pan, spreading evenly. Optional: Sprinkle brown sugar across the surface for a caramelized texture and enhanced sweetness.
7. Position pan in preheated oven and bake for 30-35 minutes. Confirm doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
8. Allow cake to rest in pan for 10 minutes, then transition to a wire rack for complete cooling. Slice and serve when temperature stabilizes.

Notes

• Softly mix blueberries to prevent color bleeding, keeping the cake’s beautiful white batter intact.
• Use fresh or frozen blueberries, ensuring they’re coated lightly in flour to prevent sinking during baking.
• For gluten-free version, swap all-purpose flour with almond or gluten-free blend, maintaining same measurement proportions.
• Create dairy-free alternative by replacing butter with coconut oil and milk with almond or oat milk for dietary flexibility.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 18 g
• Sodium: 160 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg