Simple and sweet, Blueberry Muffin Cake is loaded with blueberries and a crunchy streusel topping. Light and fluffy, this cake is perfectly tender and bursting with juicy, tangy berries.
Instead of messing with cupcake liners or muffin tins, we love baking our blueberry batter in a pie pan to enjoy it as one big ole’, huge blueberry muffin cake or buckle!
Whether paired with tea, morning coffee or a delicious smoothie this breakfast cake is the perfect addition for rounding out any morning meal.
Though many names like Blueberry Buckle, Muffin Cake, or Blueberry Muffin Cake, are used for this dish - my kids like to call it Blueberry Muffin Pie. It may seem odd to bake it in a pie pan but really it is so convenient. Plus it means this cake isn't just meant for breakfast!
Enjoy it for a delicious snack, comforting brunch, easy breakfast, or warm dessert. Bring this Blueberry Muffin Cake along to your next barbecue, summer picnic, tea party or brunch.
Who doesn’t love cake!? I mean – what’s not to love? And if you are a cake lover like us, then you’ve got to try our Strawberry Layered Cake, Heath Bar Chocolate Caramel Cake, Old-Fashioned Oatmeal Cake, Banana Cake or Best Ever Bran Muffins.
Bright flavorful blueberries and a handful of baking staples you most likely have in your kitchen right now, are all you need for this delicious Blueberry Muffin Cake.
- Baking Powder
- Salted Butter
- Sour Cream
- Lemon Zest
You can use frozen or fresh blueberries. Although, I suggest going with fresh berries whenever possible. There’s nothing like the warm burst of a baked fresh berry!
But you can absolutely use frozen blueberries if you need to. Just keep in mind that it might make your blueberry muffin cake bater a bit of a purplish-blue color.
🍳 Step-by-Step Instructions
Firstly, adjust the baking rack so that it sits in the most middle position of your oven. Afterwards, go ahead and pre-heat your oven to 400° F. Then you will want to generously grease your pie pan with butter and set it aside.
To begin making your batter, whisk together the flour, salt and baking powder in a medium sized bowl. Then in a second bowl, whisk your egg for about 20 seconds. It should be a light yellow color.
Once that is done add the sugar to the egg and whisk it together for roughly 30 seconds. Then add the melted butter to the egg mixture and whisk till combined. Lastly, add the sour cream to finish off your liquid mixture and whisk well.
Afterwards, throw your blueberries into the flour mixture and gently toss them until each is coated. This will help them to not sink to the bottom of your blueberry muffin cake and instead be dispersed throughout each and every bite.
Once done, add the liquid mixture to the bowl of dry ingredients with the blueberries. Then, fold the two mixtures together until the batter is just combined and blueberries are dispersed semi evenly.
You want to be sure you avoid over mixing the batter. It is okay if there are some clumps in the batter. Your batter is going to be a little thick. Don’t let that scare you. Just trust the process.
Now, add your muffin batter to the greased pie dish and set it aside to make the crumb streusel topping.
In a small bowl, combine the sugar, flour, lemon zest and room temperature butter for the crumb topping. Then using a fork combine the crumb topping until it comes together in pea size pieces. Afterwards, spread the crumb topping over the muffin batter in the pan.
Then place the pie pan in the oven and bake your blueberry muffin cake for 40 minutes until the top is golden brown and a toothpick comes out clean.
If you find that the top of your cake is browning too quickly, but it isn't done, try covering it with tinfoil. Then place it back in the oven to finish baking. Finally when done, remove your dish from the oven, and allow the Blueberry Muffin Cake to cool for 5 minutes before serving.
👩🏻🍳 Make it Your Own
This dish, like any of our recipes is delicious just as is - but that doesn't mean you can't experiment by making it your own!
Try adding cinnamon or vanilla for an extra sweet twist. Add the zest of a lemon or fresh squeezed lemon juice to your batter for extra brightness. Lemon and blueberries make the best pairing.
Try swapping out those blueberries for ripe raspberries, blackberries or cranberries for another delicious cake or fruit Buckle treat. Add in chopped pecans and brown sugar to your streusel topping for a warmer nutty tone.
You can even change things up more by switching the pie pan and use a springform or bundt pan instead.
🍽 How to Serve
Wether you choose to serve up this Blueberry Muffin Cake while still warm or cooled to room temperature this cake is sure to impress! Try serving alongside a scoop of vanilla ice cream, with fresh whipped cream, or drizzled with a simple icing for an extra sweet treat.
Are fresh or frozen blueberries better for blueberry muffins?
You can use frozen or fresh blueberries, Although I suggest going with fresh berries whenever possible. There’s nothing like the pop or explosion of baked fresh berries! But you can absolutely use frozen blueberries if you need to.
Just keep in mind that it might make your blueberry muffin cake bater a bit of a purplish-blue color.
How do you prevent berries from sinking to the bottom?
Toss your fresh blueberries in a little flour before adding to the batter. This will help them to not sink to the bottom of your blueberry muffin cake and instead be dispersed in each and every bite.
- 2 cups flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 1 cup sugar
- 4 tablespoons butter, salted
- 1¼ cups sour cream
- 1½ cups blueberries
- ⅓ cup sugar
- ¼ cup flour
- 2 tablespoons butter, salted (room temperature)
- lemon zest
- Adjust the baking rack to the middle of the oven. Pre-heat the oven to 400° F.
- Generously grease a pie pan with butter and set aside.
- In a medium bowl whisk together the flour, salt and baking powder.
- In a second bowl whisk your egg for about 20 seconds until it is a light yellow color. Add sugar to the egg and whisk together for 30 seconds.
- Add melted butter to the egg mixture whisk till combined. Add sour cream to the liquid mixture and whisk.
- Add blueberries to the flour mixture and gently toss until each blueberry is coated with flour.
- Add the liquid mixture to the bowl of dry ingredients with blueberries. Fold the two mixtures together until the batter is just combined and blueberries are dispersed throughout. (Avoid over mixing the batter, some clumps are okay.)
- Transfer batter to the greased pie dish and set aside.
- In a small bowl combine the sugar, flour, lemon zest and room temperature butter for the crumb topping.
- Using a fork combine the crumb topping until it comes together in pea size pieces.
- Spread the crumb topping over the muffin batter in the pan.
- Place the pie pan in the oven and bake for 40 minutes until top is golden brown and toothpick comes out clean. (If the top browns too quickly you can cover it with tinfoil.)
- Allow cake to cool for 5 minutes before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 270mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 4g