This one's for the blueberry lovers.
Imagine the most perfect coffee cake that tastes exactly like your favorite blueberry muffins only better. That’s exactly what this recipe is. Bursting blueberries, moist texture with a crunchy lemon sugar topping.
Why you'll love my recipe.
Simple ingredients
You probably already have all the ingredients in your pantry and fridge!
Moist and flavorful
This cake is super moist and bursting with bright blueberry flavor.
Easy to make
A simple, one-bowl recipe with no fancy techniques or tools.Â
What is Blueberry Muffin Cake?
This delicious recipe is the perfect combination between a blueberry muffin and coffee cake. You can even slice and freeze leftovers. All you have to do is reheat in the morning for perfect, better than coffee cake at home!
Ingredient notes.
All-purpose flour
This recipe has not been tested with other types of flour.Â
Blueberries
Bursting with sweet and tangy blueberry flavor.
Sugar
Sugar is not just for sweetness. It affects moisture, structure and overall flavor. The sugar amount in this recipe is not as high as other cake recipes.Â
Eggs
Necessary to bind the batter together. This recipe has not been tested without eggs.
Butter
Adds moisture and flavor.
Baking powder
These leavening agents help the cake rise, ensuring a light and fluffy texture.Â
Sour cream
Adds moisture.
Lemon zest
The crunchy lemon sugar topping is the best part!
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
I used an 8″x8″ square pan for my Blueberry Muffin Cake. It’s the same pan I used for my French Apple Cake. My favorite brand is USA Pans. (Shop my affiliate link here)
How to make Blueberry Muffin Cake.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Preheat and prepare
Preheat the oven to 350°F. Line a 8″x8″ square pan or 8″ springform pan with parchment paper and grease all sides with butter or oil. Set aside. Combine 2 Tablespoons sugar and lemon zest. Rub between finger tips to massage the lemon oils into the sugar. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar, melted butter and eggs until fluffy and light yellow. Add sour cream and vanilla extract. Whisk to combine.Â
Combine the dry ingredients
Bake
Spread batter into prepared baking pan. Sprinkle with blueberries and lemon sugar. Bake for 37-40 minutes until golden brown on top and a toothpick in inserted to the center and it comes out clean. Do not overbake.Â
What other size pan can I bake this in?
You can use a 9″ springform pan but you’ll need to bake it for an additional 10 minutes. At the end of all recommended bake times, always insert a toothpick in the center of the cake. A few moist crumbs are okay, as long as its not wet. Oven strength will vary.Â
What can I substitute for sour cream?
Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
Can I freeze leftover Blueberry Muffin Cake?
Yes, you can freeze leftover cake but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftovers.
Cool completely
Make sure the cake has cooled completely to room temperature before freezing.
Portion it out
Cut the apple cake into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Expert tips from my test kitchen.
Measure the flour the right way
Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag. This will add way too much flour to the batter, making it dry!
Don’t overmix the batterÂ
Whisk until no more flour is visible. Over-mixing creates extra gluten that will result in a dense cake.Â
How to store leftover Blueberry Muffin Cake.
Store at room temperature
Fresh Blueberry Muffin Cake stores well on the counter, wrapped tightly in plastic wrap for 2-3 days.
Store in the fridge
The environment in the refrigerator tends to be very drying. I recommend storing leftover cake in the freezer.
Store in the freezer
Once the cake is fully cooled, slice to your desired thickness, tightly wrap with a layer plastic wrap and place in a freezer bag. Store up to 2 months in the freezer. Unfreeze a slice at a time! Microwave at 10 second intervals or thaw in the refrigerator overnight.
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Blueberry Muffin Cake
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup melted butter, browned unsalted
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup blueberries may substitute with frozen
- 1 Tablespoon corn starch
For the lemon sugar:
- 1 teaspoon fresh lemon zest
- 2 Tablespoons sugar
For the topping:
- 1/4 cup sliced almonds
- 1/4 cup fresh blueberries
Instructions
Preheat and prepare.
- Preheat the oven to 350°F. Line a 8"x8" square pan or 8" springform pan with parchment paper and grease all sides with butter or oil. Set aside.
Toss the blueberries.
- In a small bowl, add corn starch and blueberries. Toss to coat together and set aside.3/4 cup blueberries, 1 Tablespoon corn starch
Make the lemon sugar topping.
- In a small bowl, combine sugar and lemon zest. Rub between finger tips to massage the lemon oils into the sugar. Set aside.1 teaspoon fresh lemon zest, 2 Tablespoons sugar
Combine the wet ingredients.
- In a medium bowl, whisk together the sugar, melted butter and eggs until fluffy and light yellow. Add sour cream and vanilla extract. Whisk to combine.3/4 cup granulated sugar, 1/2 cup melted butter, browned, 3 large eggs, 2 teaspoons vanilla extract
- Add sour cream and heavy cream. Whisk to combine.1/2 cup heavy cream, 1/2 cup sour cream
Combine the dry ingredients.
- Whisk in the dry ingredients until no more flour is visible. Gently fold the blueberries into the cake batter. Note: If substituting fresh with frozen, do not overmix because the batter will turn blue color.2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon sea salt
Bake.
- Spread batter into prepared baking pan. Sprinkle with blueberries, sliced almonds and lemon sugar. Bake for 40-43 minutes until golden brown on top and a toothpick in inserted to the center and it comes out clean. Do not overbake.1/4 cup sliced almonds, 1/4 cup fresh blueberries
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
