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

Incredibly Moist Blueberry Muffin Cake Recipe Is Better Than a Muffin

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. 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!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 45 minutes

Total Time: 50 to 55 minutes
Servings: 8




  • 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


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

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Recipe Notes

  • You could use frozen blueberries, but the cake batter will probably turn blue instead of being yellow.
  • 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. 
  • Store the leftover cake in an airtight container on the counter. 

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.
  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.
  9. Drizzle the glaze over the cake.

Nutrition Facts Per Serving

Calories: 394

Total Fat: 9.6g

Saturated Fat: 5.4g

Cholesterol: 67mg

Sodium: 106mg

Total Carbohydrate: 77.4g

Dietary Fiber: 2.4g

Total Sugars: 38.6g

Protein: 5.3g

Vitamin D: 10mcg

Calcium: 1382mg

Iron: 5mg

Potassium: 3247mg

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. This recipe has been analyzed by VeryWellFit. However, 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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Elisa Schmitz
Wow, Donna John , so easy yet so impressive! I think I have all the ingredients to make this amazing blueberry cake. My family will be very happy, LOL!
🤤-worthy cake, Donna John ! I just put blueberries on my grocery list, for tomorrow. My neighbors are going to be SO happy when I share this!
Donna John
Your neighbors must love you! lol My parents loved the cake. My mom suggested making it with cranberries. Keeping that in mind for fall baking.
Cranberries sound like a great idea, too! I'm also thinking of perhaps a 3 berry blend, a bit later. Don't want to overdose the neighbors LOL
Sonya Pederson
Listen.. I cook and bake. I thought this was just another recipe. So I made it. I was obsessed! That topping just MADE this cake. This will be on repeat all blueberry season! Soooo good! ❤️
Donna John
Yes! I thought the same thing. LOVE this cake. Was worried by how your comment started out! lol So happy you enjoyed this recipe! It's on my list to make again, too. A keeper. If you'd like to share any of your recipes here, here's how. mom: Submit Your Recipes to 30Seconds: How to Share Your Favorite Recipes With Others

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