For a richer flavor, use melted butter instead of vegetable oil in the cake batter. If you don't have fresh blueberries, frozen blueberries can be used. Do not thaw the blueberries before using. A sprinkle of lemon zest in the batter and topping will add a bright citrus note. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Blueberry Muffin Cake
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING9 People
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VIEWS82
Experience the blissful harmony of a breakfast coffee cake that embodies the essence of your beloved blueberry muffins. This delightful creation features juicy blueberries nestled in a tender crumb, crowned with a sweet, cinnamon-spiced topping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol35 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium344 mg
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Sugar21 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking pan with cooking spray. (5 minutes)
02
StepIn a small bowl, gently toss blueberries with 1/2 cup of flour until lightly coated. This prevents them from sinking to the bottom of the cake. Set aside. (5 minutes)
03
StepIn a large bowl, using an electric mixer, beat together granulated sugar and vegetable oil until well combined. Add milk, egg, and vanilla extract, and mix until smooth. (5 minutes)
04
StepIn a separate medium bowl, whisk together the remaining 1 cup of flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the blueberry mixture. Pour the batter into the prepared baking pan. (10 minutes)
05
StepIn a medium bowl, combine brown sugar, 1/3 cup flour, and cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the cake batter. (10 minutes)
06
StepBake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes before slicing and serving. (45 minutes)
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Sydnee Wuckert
May 29, 2025So easy to make and tastes just like blueberry muffins. I will make it again!
Dino Ritchie
May 25, 2025I added a little lemon zest to the batter and it was fantastic!
Buford Wyman
Jan 14, 2025The streusel topping is the perfect touch.
Mckenna Treutelgoodwin
Jan 1, 2025This recipe is amazing! My family loved it.
Carter Fisher
Dec 10, 2024The baking time was perfect for my oven. Thank you for the recipe!