Perfect Blueberry Muffin Cake Recipe 2025

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There’s something irresistibly comforting about the aroma of blueberry muffins baking in the oven. That same sense of homey nostalgia is captured in this Blueberry Muffin Cake—a delightfully tender, fluffy, and bursting-with-berries treat that’s perfect for breakfast, brunch, or a sweet afternoon snack. This cake bridges the gap between casual muffin and classic coffee cake, bringing the best of both into one irresistible bake.

What sets this cake apart is its simplicity. It takes the charm of your favorite blueberry muffin—complete with that golden, lightly crisp top and soft crumb—and transforms it into a sliceable cake that feels a bit more special. It’s perfect for when you want something familiar, but elevated, whether you’re serving it to family or bringing it to a potluck.

Blueberries bring a naturally sweet, slightly tart pop to every bite. Whether you’re using fresh or frozen, they offer that burst of juicy flavor that pairs beautifully with a tender vanilla cake base. The texture is light yet moist, and you can optionally top it with a crumb streusel or a light glaze, depending on how fancy you’d like it.

In many American homes, muffin cake recipes like this one have become a staple—not only because they’re easy to prepare, but because they suit so many occasions. A slice of this cake alongside a cup of coffee in the morning is just as satisfying as serving it as a dessert after dinner. And if you’ve ever had a muffin top and wished the whole thing tasted like that—this is the recipe you’ve been waiting for.

In this blog post, we’ll walk through every step of making this delicious Blueberry Muffin Cake from scratch, share the best tips for baking success, and help you troubleshoot common mistakes. Whether you’re a seasoned baker or just starting out, this recipe is approachable, rewarding, and sure to become one of your go-to favorites.

What You’ll Need

Creating this Blueberry Muffin Cake doesn’t require any exotic ingredients—just pantry basics and a generous helping of fresh or frozen blueberries. Here’s a breakdown of everything you’ll need to gather before you start.

Dry Ingredients:

2 cups all-purpose flour: This forms the foundation of your cake’s structure. Make sure it’s properly measured (scoop and level) to avoid a dense cake.
1 teaspoon baking powder + ½ teaspoon baking soda: This combination ensures your cake rises evenly and stays light and fluffy.
½ teaspoon salt: Just enough to balance the sweetness and enhance the flavor of the blueberries.

Wet Ingredients:

½ cup unsalted butter (softened): Butter adds rich flavor and helps create a moist, tender crumb. You can use a plant-based butter if preferred.
¾ cup granulated sugar: Provides sweetness without overpowering the delicate flavor of the berries.
2 large eggs (room temperature): Eggs bind the batter and contribute to the cake’s light texture.
1 teaspoon pure vanilla extract: Vanilla adds depth and warmth.
½ cup sour cream or Greek yogurt: This is the secret to a soft, moist crumb with just the right amount of tang to complement the berries.
¼ cup milk (whole or 2%): Helps loosen the batter and ensures even mixing.

Add-Ins:

1½ cups fresh or frozen blueberries: Fresh berries hold their shape better, but frozen berries are a great year-round option. If using frozen, toss them in a little flour to prevent sinking.

Optional Toppings:

Streusel topping: Mix ¼ cup brown sugar, 2 tablespoons flour, and 2 tablespoons cold butter until crumbly for a bakery-style finish.
Simple glaze: Combine ½ cup powdered sugar with 1-2 teaspoons milk for a sweet drizzle.

Make sure all your ingredients are at room temperature before starting. This helps them blend smoothly and ensures even baking. Now that you have everything prepared, let’s move on to crafting the cake from start to finish.

How to Make (Include Full Measurements)

This Blueberry Muffin Cake is simple enough to whip up on a weekday but delicious enough to serve at a weekend brunch. The following step-by-step instructions will walk you through the process from mixing the batter to slicing your first warm piece.

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease a 9-inch round or square cake pan, or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Set this bowl aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat:

½ cup softened unsalted butter
¾ cup granulated sugar

Beat until light and fluffy, about 2-3 minutes. This step adds air to the batter, resulting in a fluffier cake.

Step 4: Add Eggs and Flavoring

Add to the butter mixture:

2 large eggs (one at a time)
1 teaspoon vanilla extract

Mix until well combined.

Step 5: Add Yogurt and Milk

Stir in ½ cup sour cream (or Greek yogurt) and ¼ cup milk. Mix on low until incorporated.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix, as this can make the cake tough.

Step 7: Fold in Blueberries

Gently fold in 1½ cups fresh or frozen blueberries. If using frozen, toss in 1 tablespoon of flour before folding to prevent sinking.

Step 8: Bake

Pour the batter into the prepared pan. If using a streusel topping, sprinkle it evenly over the top.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. If desired, drizzle with glaze once fully cooled.

Serving and Storage Tips

This Blueberry Muffin Cake is best served slightly warm, when the crumb is soft and the berries are juicy. Pair it with a cup of coffee, tea, or a glass of cold milk for a delightful breakfast or snack. You can also dress it up with a dusting of powdered sugar or a drizzle of vanilla glaze for a brunch-worthy presentation.

When serving for gatherings, cut the cake into square or triangle slices. For brunch boards or breakfast buffets, consider offering whipped cream, lemon zest, or a dollop of vanilla yogurt on the side. This allows guests to customize their own slice and adds a fun touch to any spread.

For storage, wrap the completely cooled cake in plastic wrap or place in an airtight container. It will stay fresh at room temperature for 2 days, or in the fridge for up to 5 days. If refrigerated, bring it to room temperature before serving for best texture.

To freeze, slice the cake into individual portions, wrap tightly in plastic wrap and then foil, and store in a zip-top freezer bag. It can be frozen for up to 2 months. Thaw overnight in the fridge or warm in the microwave for 15–20 seconds.

Mistakes to Avoid

Even simple cakes like this one can go sideways without a little care. Here are the most common mistakes to avoid:

Overmixing the batter: This can lead to a dense, tough cake. Mix just until the ingredients are combined.
Using too many blueberries: While it’s tempting to load up on fruit, too many can cause the cake to sink or become overly moist in spots.
Not coating frozen berries: Frozen blueberries should be lightly tossed in flour to prevent them from sinking to the bottom.
Incorrect oven temperature: Always preheat your oven and use an oven thermometer if you can. Baking at the wrong temperature can lead to uneven baking.
Opening the oven door too early: Wait until the 30-minute mark before checking doneness, or you risk the center collapsing.

Tips and Tricks

Add lemon zest: A teaspoon of lemon zest brightens up the flavor and adds a wonderful citrus note that pairs beautifully with blueberries.
Try buttermilk instead of milk: For even more tenderness and tang.
Use a springform pan: It makes removing the cake easier and gives it a polished look.
Make it a brunch centerpiece: Serve with whipped cream, berry compote, or even a citrus glaze for guests.
Turn it into muffins: Divide the batter into muffin tins and bake at 375°F for 18–22 minutes for individual servings.

Suggestions

Flavor Variations: Swap blueberries for raspberries, diced strawberries, or blackberries. You can also add white chocolate chips or chopped nuts for extra texture.
Add cinnamon or nutmeg: Stir in ¼ teaspoon of either spice to the dry ingredients for a warm, spiced variation.
Make it dairy-free: Use plant-based butter, almond milk, and dairy-free yogurt or sour cream to accommodate dietary preferences.

FAQ

Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them—just toss in a tablespoon of flour and fold into the batter.

Can I make this in advance?
Absolutely! This cake holds up well for a few days and can be frozen in slices for later.

What can I use instead of sour cream?
Plain Greek yogurt is a great substitute and offers similar moisture and texture.

Can I use gluten-free flour?
A 1-to-1 gluten-free baking flour can be used, though texture may vary slightly.

Conclusion

This Blueberry Muffin Cake is everything you love about a classic muffin but with the comfort and presentation of a full-sized cake. It’s easy to make, perfect for any time of day, and a surefire hit with anyone who takes a bite. Whether you’re whipping it up for brunch, bringing it to a bake sale, or simply treating yourself, it delivers big flavor with minimal fuss. Keep this one in your recipe rotation—it’s bound to become a family favorite.