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–+ servings
Blueberry muffin cake with streusel topping and vanilla glaze on a plate

Blueberry Muffin Cake

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This delightful blueberry muffin cake features moist cake with vibrant blueberries and a crumbly streusel topping, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the crumb topping
  • 1/3 cup all-purpose flour
  • 3 tablespoons all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup butter (room temperature)
For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup butter (room temperature)
  • 3/4 cup milk
  • 1 large egg
  • 2.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2.5 cups fresh blueberries Fresh blueberries can also be replaced with frozen without thawing.
For the glaze
  • 2.5 cups powdered sugar
  • 1.5 teaspoons vanilla
  • 2-3 teaspoons milk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and spray a 9" square baking pan with nonstick spray. Set aside.
  2. In a large bowl, combine all the crumb topping ingredients using a fork until they are well mixed. Set this mixture aside for later.
  3. In another bowl, mix together all the cake ingredients, excluding the blueberries, until they are fully incorporated.
  4. Gently fold the blueberries into the batter to maintain their shape.
  5. Spread the cake batter evenly into the prepared pan, and sprinkle the crumb topping on top.
Baking
  1. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for about 10 minutes before removing it from the pan.
Glazing
  1. For the glaze, whisk together the ingredients until smooth and drizzle it generously over the cooled cake.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 20g

Notes

Best paired with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to two days.
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