Have you ever combined the best of blueberry muffins and cake? This blueberry muffin cake is super fluffy and tender, studded with wild blueberries and finished with a sweet, crispy muffin-style top.
Blueberry muffins are a beloved classic, and this recipe brings that familiar flavor into a shareable cake. I adapted my favorite blueberry muffin formula into a moist, tender cake that still delivers the satisfying crisp top you want from a muffin. If you love blueberry treats, this cake is an easy, crowd-pleasing option.
Why you’ll love this blueberry muffin cake:
This cake hits all the right notes:
- Bursts of blueberries throughout—use fresh or frozen depending on availability.
- Melted butter and simple whisking mean no stand mixer required; the batter comes together quickly.
- A slightly crunchy, muffin-like top from a sprinkling of sugar for contrast with the soft crumb.
Ingredients
The full ingredient list is in the recipe card below. A few notes about key ingredients:
- Flour: Use all-purpose flour. Weighing flour with a digital scale produces the most consistent results.
- Leavening: This recipe uses both baking powder and a touch of baking soda for a good rise and tender crumb.
- Sugar: Granulated sugar provides sweetness and helps create the crunchy top.
- Butter: Melted butter adds flavor and keeps the batter easy to mix. Salted or unsalted butter will work; add a pinch of salt if using unsalted.
- Eggs: Use large eggs at room temperature; this helps the batter emulsify and remain tender.
- Cornstarch: Tossing the blueberries with cornstarch prevents them from sinking and helps keep the crumb from turning purple when using frozen berries.
- Dairy: I use a mix of Greek yogurt and heavy cream for richness and moisture. You can substitute sour cream for yogurt if you prefer, or use milk with Greek yogurt for a lighter option.
- Vanilla: Any vanilla extract will work to enhance the flavor.
- Blueberries: Fresh or frozen blueberries both work. Smaller wild blueberries tend to stay suspended in the batter more easily; if using frozen, do not thaw them before adding.
Step-by-Step Instructions
- Combine the dry ingredients: Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Mix butter and sugar: Let the melted butter cool slightly, then whisk it with the granulated sugar until well combined.
- Whisk in the eggs: Add the eggs one at a time, whisking about 30 seconds after each addition until the mixture lightens and becomes slightly fluffy.
- Add yogurt and vanilla: Whisk in the Greek yogurt and vanilla until smooth.
- Incorporate the cream: Whisk in the room-temperature heavy cream until the batter is smooth.
- Add the dry ingredients: Fold the flour mixture into the wet ingredients and mix just until the last streaks of flour disappear—do not overmix.
- Prepare the blueberries: Toss the blueberries with the tablespoon of cornstarch (or a tablespoon of flour) to coat, then gently fold them into the batter until almost evenly distributed.
- Prepare the pan: Grease and line a 10-inch springform pan (or a similar-size cake pan). Spread the batter evenly into the pan, top with a few extra blueberries and sprinkle 1–2 tablespoons of granulated or raw sugar for a crispy top.
- Bake: Preheat the oven to 350°F (177°C) convection and bake for about 45 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve: Allow the cake to cool for at least 30–60 minutes. Serve plain, dusted with powdered sugar, topped with whipped cream, or with extra fresh berries.
Frequently Asked Questions
Try adding ½ cup white chocolate chips for extra sweetness, or rub lemon zest into the sugar before mixing for a bright citrus note. You can swap blueberries for other berries such as raspberries, blackberries or chopped strawberries. For a crumb-topped version, add a streusel on top before baking.
A glaze is optional. The crunchy top is a highlight of this cake, so many prefer it plain. If you choose to glaze, whisk together about ½ cup powdered sugar with 1 tablespoon milk and 1 teaspoon vanilla, adding more powdered sugar until the glaze reaches the desired thickness.
Because the top is crisp, a gentle press won’t be a reliable test. Insert a toothpick or thin knife into the center—when it comes out with a few moist crumbs (but not wet batter), the cake is done.
This recipe was tested in a 10-inch springform pan baked for about 45 minutes. You can use a 9-inch pan for a taller cake; expect a longer bake time (about 55–70 minutes) and possibly a darker exterior. Round or square cake pans of similar volume will also work—line the pan with parchment so the cake releases easily.
How to store blueberry muffin cake
Store the cake at room temperature under a cake dome for 2–3 days. For longer storage, refrigerate for up to a week, though refrigeration can dry cakes out. Freezing is the best option for maintaining texture.
To freeze, slice the cake, wrap individual slices in plastic wrap and place them in a freezer bag, or wrap the whole cake tightly in plastic then aluminum foil. Thaw slices at room temperature before serving.
Thank you for reading. If you try this blueberry muffin cake, please consider leaving a review. I hope this recipe becomes a favorite in your kitchen. Happy baking!
Love, B
Snack Cakes
Fluffy Blueberry Muffin Cake Recipe
Equipment
- Whisk
- Kitchen scale (recommended)
- 1 large bowl
- 1 small bowl
- 10-inch springform pan (or similar)
Ingredients
- 300 grams all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 113 grams salted butter, melted
- 250 grams granulated sugar
- 3 large eggs, room temperature
- 170 grams Greek yogurt
- 2 tsp pure vanilla extract
- 180 mL heavy cream, room temperature
- 210 grams wild frozen blueberries or fresh blueberries
- 1 Tbsp cornstarch
- 2–3 Tbsp sugar for topping (optional)
Method
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.
- In a large bowl, whisk the melted butter and sugar until combined.
- Add one egg at a time, whisking about 30 seconds after each until the mixture lightens in color; repeat with the remaining eggs.
- Whisk in the Greek yogurt and vanilla until smooth.
- Add the heavy cream and whisk until completely smooth.
- Fold in the dry ingredients and mix just until the last streaks of flour disappear.
- Toss the blueberries with the cornstarch and gently fold them into the batter. Avoid over-mixing, especially with frozen berries.
- Preheat the oven to 350°F (177°C). Grease and line a 10-inch springform pan.
- Spread the batter into the pan, scatter a few extra blueberries on top and sprinkle 1–2 tablespoons of sugar for a crunchy top.
- Bake about 45 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool 30–60 minutes before serving.
- Top with powdered sugar, whipped cream, or extra fresh berries if desired.