Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!A Delicious Homemade Blueberry CakeBlueberry Muffin Cake is the best homemade cake youve ever put in your mouth! Moist and incredibly flavorful with fresh blueberries and crumble topping. The light lemon combined with the blueberries is magical. This cake was AMAZING. You need this in your life! It turned out so moist and the flavor was just over the top.Frequently Asked Questions:Do I have to use real buttermilk? Usually when I share any recipe with buttermilk, folks will ask for a substitute. I know you can add a bit of lemon or vinegar to milk but its not exactly the same. Buttermilk is thick and not just tangy. So just tanging up some milk is not exactly the same. The closest comparison would be to add a bit of lemon juice to heavy cream since that has a similar thickness and consistency. You can make the buttermilk substitute but I would encourage you to use the real stuff if at all possible for best results. My cake always sticks to my bundt pan, what do I do? With bundt pans, you need oil or butter as well as flour to coat the pan. I like to use the nonstick spray that has flour in it. Bakers Joy is a common brand and Pam has their own version as well (not paid affiliate links). Ive never had a single issue since using it. Spray your bundt pan very well (making sure to get in all the little bumps and grooves.) Once your cake cools, it should easily pop out of the pan. Should I coat my blueberries in flour so they dont sink? This batter is pretty thick and I dont usually have issues with them sinking. And honestly, I find that coating them in flour only works sometimes, some of those bigger berries are determined to sink no matter what! Ha! If you are afraid of yours sinking, you can definitely try to coat them in the flour first to try to prevent it. The taste will still be good no matter what. Can I use a different baking pan? If you dont have a bundt pan, you can use loaf pans or a 913-inch baking pan. You may need to adjust the baking time needed. I havent personally tested this recipe with other pans so I cant give you baking times. Use the toothpick trick to be sure the cake is done baking though. Is it better to use fresh or frozen blueberries? For this cake I prefer fresh blueberries but you could use frozen. Run the frozen berries under cool water then carefully pat them dry with paper towels. Then toss the berries in a bit of flour. This will help keep them from breaking up too much while gently mixing into the batter. How do I store leftovers? Leftovers can be covered or wrapped and left on the counter for two days or in the refrigerator for 5 days. It can also be frozen. Wrap in plastic wrap then aluminum foil (to prevent freezer burn) and it will keep for up to 3 months. Defrost in the refrigerator when ready to eat. Ingredients Needed: (See Recipe Card Below for the Full Recipe)salted butter the butter needs to be fully softened to room temperature. Do not use melted butter. I like to put my butter on the counter for a few hours. sugar I have not tried this wit ha sugar substitute so cant say how that would work but theoretically it should work.eggs your eggs should be at room temperature. This allows for the cake to rise much easier. vanilla and lemon extracts the lemon extract really brings out the flavor of the blueberries so try not to skip this one! I like the concentrated lemon flavor in lemon extract but you can use lemon juice or lemon zest as well. We just want that hint of lemon flavor in this cake.all-purpose flour I always use White Lily flour for my baked goods. It is the absolute best and produces the lightest and fluffiest cakes. Make sure when measuring flour that you do not pack your measuring cup. Just dip your cup into flour and scoop off the excess with your hand or a butter knife. Packing the cup will give you too much flour and make a dense, dry cake.baking powder and baking soda yep, you need both for this recipe. Make sure you check that they are both fresh. The reason why most baked goods do not turn out properly is because the leavening agents were expired or no longer fresh. real buttermilk real buttermilk keeps this cake so moist. You need that fat so just adding lemon juice or vinegar to milk is not going to work here. Its got to be the full fat real stuff. fresh blueberries see the FAQ section above about using frozen blueberries. You could use blackberries or raspberries instead.oats I like to use the smaller and thinner quick cooking oats.How to Make Blueberry Muffin Cake:Preheat your oven to 325F degrees.Spray your bundt pan with nonstick baking spray (the kind with flour added).Spray the heck out of your pan with this stuff. Get it into all of the nooks and crannies. Using an electric mixer, cream together the butter and sugar. It should look nice and fluffy when combined.Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour, then a little buttermilk, a little more flour and a little more buttermilkuntil its all incorporated. Dont overmix it. You want to stir just until its all come together.If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.Gently stir in HALF of the blueberries. Be very careful when stirring so you dont bust open all the berries. Just gently fold them in.Now add the batter into the bundt pan.Then add the rest of the blueberries on top.Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldnt be jiggly. Dont turn off oven after you take out cake. And dont even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. And now its safe to turn off the oven.Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.Start making the glaze. Combine powdered sugar, lemon extract and milk. Stir well. I like my glaze a little on the thicker side but if you need to thin it out, just add a tad more milk until you reach desired thickness. Whisk together until smooth.Drizzle glaze over cake.Then immediately sprinkle on crumble topping so that it sticks to the glaze.Oh my gracious, it is such a pretty cake!Then slice and serve!Craving More Recipes?Biscuit Blueberry Cake Blueberry Butter Swim BiscuitsLemon Blueberry Coffee CakeThe Best Blueberry CobblerLemon Blueberry Poke CakeBlueberry Cheesecake Crescent RollsBlueberry Cinnamon Roll CupsBlueberry Yum YumBlueberry Dump CakeBlueberry Pie FillingBlueberry Cookies PrintBlueberry Muffin CakeBlueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping!Course DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 1 hour hour 15 minutes minutesTotal Time 1 hour hour 30 minutes minutesServings 8Calories 751kcalAuthor Brandie SkibinskiIngredientsFor the cake:1 cup (2 sticks) salted butter softened to room temp.2 cups sugar3 large eggs1 Tablespoon vanilla extract Tablespoon lemon extract2 cups all-purpose flour2 teaspoons baking powder teaspoon baking soda teaspoon salt1 cup whole real buttermilk1 pound fresh blueberriesFor the crumble topping:2 Tablespoons real butter, slightly softened2 Tablespoons brown sugar3 Tablespoons flour2 Tablespoons oats, quick-cooking is fineFor the glaze:1 cup powdered sugar1 teaspoon lemon extract2 Tablespoons milkInstructionsPreheat oven to 325F degrees. Spray bundt pan (REALLY WELL) with nonstick baking spray (I like the kind that has flour in it like Baker's Joy). Using an electric mixer, cream together the 1 cup (2 sticks) salted butter and 2 cups sugar. It should look nice and fluffy when combined. Then beat in 3 large eggs, 1 Tablespoon vanilla extract and 1/2 Tablespoon lemon extract into the sugar/butter mixture. Next, in a separate bowl, combine 2 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.Stir together with a fork until combined. At this point, you are going to alternately add in the flour mixture and 1 1/4 cup whole real buttermilk to the sugar/butter mixture. Add a little flour, then a little buttermilk, a little more flour and a little more buttermilkuntil its all incorporated.Dont overmix.If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.Gently stir in HALF of the 1 pound fresh blueberries. Be very careful when stirring so you don't bust open all the berries.Just gently fold them in. Now add the batter into the bundt pan.Then add the rest of the 1 pound fresh blueberries (half pound) on top. Bake for about 65-75 minutes. Oven times vary but the top should be golden brown and a inserted toothpick should come out with no batter on it. Allow the cake to cool COMPLETELY before releasing (about an hour and half or so.) While the cake is cooling, make crumble topping. Combine all ingredients (2 Tablespoons real butter, 2 Tablespoons brown sugar, 3 Tablespoons flour, and 2 Tablespoons oats,) in a small bowl using a fork or your fingers.Mix until crumbly. Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. Once cake has been allowed to cool completely, you can release the cake from the bundt pan.This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.Start making the glaze.Combine 1 cup powdered sugar, 1 teaspoon lemon extract and 2 Tablespoons milk.Stir well.Whisk together until smooth. Drizzle glaze over cake.Immediately sprinkle on crumble topping so that it sticks to the glaze. VideoNotesPlease refer to my FAQs and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 751kcal | Carbohydrates: 115g | Protein: 9g | Fat: 29g | Sodium: 375mg | Fiber: 2g | Sugar: 75gOriginally published: February 2015Updated photos and republished: April 2026