Blueberry Muffin Cake Recipe

So you’re craving something sweet, blueberry-y, and basically breakfast-meets-dessert, but also don’t feel like playing chef for three hours? Same. Enter the blueberry muffin cake—all the glory of a muffin, none of the tiny-pan hassle, and yes, it’s basically cheat-level delicious. Your taste buds will thank you, and your oven won’t hold grudges.

Why This Recipe is Awesome

Let’s get real: this cake is ridiculously easy. It’s basically foolproof—like, I literally burned water once, and even I can make this. Fluffy, tender, bursting with blueberries, and perfect for breakfast, brunch, or just “treat yourself” dessert time. Bonus: it makes your kitchen smell like heaven. That’s science, right?

Ingredients You’ll Need

• 1 cup fresh or frozen blueberries (don’t thaw if frozen—keeps the batter from turning blueish)
• 1/2 cup unsalted butter, melted (or just YOLO with coconut oil)
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (any kind—dairy, almond, oat… your call)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• Optional: 2 tbsp coarse sugar for sprinkling on top (hello, crunchy heaven)

Save

Step-by-Step Instructions

1. Preheat & prep. Heat your oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment. Easy peasy.
2. Mix wet stuff. In a big bowl, whisk melted butter + sugar until dreamy. Add eggs and vanilla. Stir until it’s a smooth, sweet hug.
3. Combine dry ingredients. In another bowl, mix flour, baking powder, and salt. Classic trio.
4. Bring it together. Slowly add dry mix to wet mix, alternating with milk. Don’t overmix—nobody likes tough cake.
5. Fold in blueberries. Gently! Think of it like tucking tiny blue babies into a cozy blanket.
6. Pour & sprinkle. Dump batter into your prepared pan. Optional: sprinkle coarse sugar on top for that bakery-level crunch.
7. Bake & chill. 35–40 mins, or until a toothpick comes out clean. Cool slightly before slicing (or just eat hot—no judgment).

Common Mistakes to Avoid

• Skipping the preheat: Your oven isn’t psychic. Preheat or face uneven baking doom.
• Overmixing batter: You want fluffy cake, not cement. Treat flour like it’s fragile.
• Blueberry overload: More isn’t always better. Too many berries = soggy bottom.
• Ignoring cooling time: Cut too soon? You’ll lose structure and possibly your dignity.

Alternatives & Substitutions

• Butter-free? Use coconut oil or vegan butter. Works like a charm.
• No milk? Almond, soy, oat, or even water in a pinch. It’s a muffin cake, not a chemistry experiment.
• Sweet tooth craving more? Toss in chocolate chips or a handful of chopped nuts. Yes, please.
• Can’t get fresh blueberries? Frozen or even frozen mixed berries can step up—they’re basically superheroes.

FAQs

Can I make this gluten-free?

Absolutely! Swap the flour for a 1:1 gluten-free blend. Texture might be slightly different, but still delish.

Do I really need to use fresh blueberries?

Not at all. Frozen works, but toss them straight in—no thawing needed, unless you want that mooshy blueberry swirl effect.

Can I halve the recipe?

Sure thing. Use an 8×8 pan and bake for about 25–30 mins. Keep an eye on it—you know your oven better than anyone.

What if I don’t have coarse sugar for the top?

No biggie. Regular sugar works, or just leave it plain. Still tastes amazing.

Can I use a hand mixer?

Yes! Or a whisk, or even your dog’s tail… okay maybe not the tail. But hand mixing is perfectly fine.

How should I store leftovers?

Covered at room temp for 2–3 days, or in the fridge for up to a week. Freeze slices for longer.

Can I make it into muffins instead?

Heck yes. Bake in muffin tins for 20–25 mins. Instant portion control win.

Final Thoughts

There you have it—your blueberry muffin cake, ready to wow your taste buds without any stress-induced kitchen meltdowns. Go ahead, slice yourself a piece, pour some coffee, and bask in your genius. Then maybe share with someone—if you want to, but zero judgment if you don’t. Baking glory: achieved.