Blueberry Muffin Cake

This easy blueberry muffin cake recipe is great for dessert, breakfast, or as a delicious snack any time of day.

Have you ever tried making your favorite muffin recipe into a cake? I have this old blueberry muffin cake recipe that you bake in a loaf pan. It's great for guests or for taking to someone because you can eat it for breakfast, dessert, or a snack.

Making Blueberry Muffin Cake

Step 1. One of the first things you need to do is flour your blueberries. This helps the berries a little from sticking together.

Step 2. Prepare a loaf pan by greasing the bottom and sides and then sprinkling flour all around to make it easy to remove the cake.

Step 3. Whisk the dry ingredients together first and set them aside.

Step 4. Then cream the butter and sugar together in a large mixing bowl with an electric mixer.

Step 5. Add eggs and vanilla extract to the butter mixture and mix well.

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Step 6. Next, add some of the dry ingredients to the wet ingredients and mix well.

Step 7. Add a little milk to the bowl next and mix well.

Step 8. Then start adding milk and some of the flour mixture, mixing well between until you've used them up.

Step 9. Continue to mix the batter for a few more minutes.

Step 10. Then fold the prepared blueberries into the batter by lifting them up gently with a rubber spatula and turning them over a few times.

Step 11. Pour the batter into the loaf pan, sprinkle the top with sugar, and bake for 45-50 minutes at 350 degrees or until a toothpick placed in the center comes out clean.

Step 12. Remove the pan from the oven and let it cool for 10 minutes before removing the cake from the pan. Continue to let it cool on a wire rack.

A dusting of sugar on the top gives this cake a nice finish.

Serve the cake alone or with extra berries. Or consider vanilla ice cream or whipped cream for an extra special dessert.

You can keep this cake on the counter wrapped in plastic or in an airtight container for a day or two. Or place it in the refrigerator for a few extra days.

Here on the side, you can see that the berries did sink a little to the bottom, but there is still a nice amount throughout the cake.

I really like the ratio of berries to batter in this recipe. I've been using 2 cups and might consider adding more.

Substitute other berries for the blueberries if you like. Blackberries and raspberries would be great.

The more the yummier. And since blueberries are so good for you, how can you go wrong?

Blueberry Muffin Cake

This Blueberry Muffin Cake recipe is great for breakfast or as a delicious snack any time of day. Makes a wonderful hostess gift too.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Servings 10

Calories 265 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups sifted all purpose flour plus extra for the pan and blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 2 cups fresh blueberries
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup sugar plus extra for the top of cake

Instructions

 

• Preheat oven to 350 degrees
• Prepare a bread loaf pan by greasing the sides and bottom and then dusted with flour.
• Rinse and dry blueberries. Toss in approx. 1 tablespoon of flour.
• In a separate large bowl, whisk flour, salt, and baking powder together in one bowl.
• In a large mixing bowl, use an electric mixer to cream together butter and sugar.
• Add eggs and vanilla extract to the butter and sugar mixture and mix well.
• Add some of the flour mixture to the butter and sugar mixture and mix well.
• Then add some of the milk and mix well.
• Continue adding the dry ingredients, followed by milk, mixing well in between until they are gone.
• Continue mixing the batter for 5 additional minutes.
• Fold in the blueberries.
• Pour into prepared pan and sprinkle with extra sugar
• Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool slightly before removing from pan.
• Continue to cool on a wire rack.
• Serve warm or at room temperature alone or add fresh berries, or a scoop of vanilla ice cream.
• Store in an airtight container or freezer bag in the refrigerator for 3-4 days.
• Freeze it by wrapping the loaf in plastic wrap and placing it in a freezer bag. Reheat a slice in the microwave for just a few seconds.

Notes

Substitute your favorite berries for the blueberries, including strawberries, raspberries, and blackberries.

Nutrition

Serving: 1sliceCalories: 265kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 250mgPotassium: 77mgFiber: 1gSugar: 24gVitamin A: 367IUVitamin C: 3mgCalcium: 51mgIron: 1mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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