Incredibly Moist Blueberry Muffin Cake Recipe Is Better Than a Muffin by Donna John

If you can't get enough blueberry muffins and cake in your life, you are going to adore this blueberry muffin cake recipe. It's the perfect marriage of the tastes we love from a blueberry muffins in cake form. It reminded me of a glazed blueberry coffee cake, and it was one of the easiest cake recipes I have baked in a while. Not only that, it's one of the moistest and most delicious, too. You'll be marching around your kitchen waving that whisk after your first bite (cue the band!).

Short and sweet ingredient list for this moist blueberry cake recipe: granulated sugar, flour, cinnamon, butter, milk, an egg, baking powder, powdered sugar, vanilla and fresh blueberries (check out the health benefits of blueberries). The crumb topping ingredients are mushed together first and set aside. Put all the cake ingredients (except berries) into a bowl and beat until combined, then fold in the blueberries. Pour into a cake pan, sprinkle with the topping and bake until cooked through. Drizzle the cake with a simple powdered sugar glaze and it's ready to eat.

This blueberry muffin cake can be served for breakfast, brunch or dessert. This is one cake recipe you really don't want to lose!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Total Time: 50 to 55 minutes
Servings: 8

Ingredients

Topping

• 3/4 cup granulated sugar
• 1/3 cup plus 3 tablespoons flour
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) butter, softened

Cake

• 2 cups flour
• 1 cup granulated sugar
• 1/4 cup (1/2 stick) butter, softened
• 3/4 cup milk
• 1 egg
• 2 1/2 teaspoons baking powder
• large pinch of salt
• 2 1/2 cups fresh blueberries

Glaze

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 - 3 teaspoons milk (or as needed)

Here's how to make it: 

1. Put all the crumb ingredients into a bowl.
   
2. Using your fingers or a fork, mash together until completely combined.
   
3. In another bowl, beat all the cake ingredients except blueberries together with an electric mixer or whisk until well combined.
   
4. Fold in the blueberries. (You could use frozen blueberries, but the cake batter will probably turn blue instead of being yellow.)
   
5. Spread the cake batter into a buttered square cake pan.
   
6. Sprinkle the crumb mixture evenly over the top.
   
7. Bake in a preheated 375-degree F oven for about 40 to 45 minutes.
   
8. While the cake bakes, stir together the glaze ingredients, adding enough milk to make desired drizzling consistency. (The original recipe called for 2 cups of powdered sugar, 1 teaspoon vanilla and milk for the glaze. I had so much leftover after glazing the cake that I cut the ingredients in half for the recipe.)
   
9. Drizzle the glaze over the cake. Store the leftover cake in an airtight container on the counter.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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