Blueberry Muffin Cake
Give your coffee break a glow-up with my simple Blueberry Muffin Cake recipe! With just 12 basic ingredients and about 15 minutes of active prep, you can make a delightfully buttery coffee cake with a moist, tender crumb and juicy pops of sweet-tart blueberries – just like your favorite muffins, but in a large format cake.
If my tangy lemon cake and favorite blueberry muffins had a lovechild, this blueberry cake recipe would be the result. It has the zesty brightness of citrus, bunches of beautiful berries, and an unfussy demeanor that makes it equally at home for brunch, tea time, and book club gatherings. Delightful!
How to Make Simple Blueberry Cake
Watch the full video recipe to learn how to make this simple blueberry cake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Blueberry Muffin Cake
- The combination of rich butter, tangy buttermilk, and decadent sour cream ensures this is a spectacularly moist blueberry cake. I can practically guarantee your guests will be begging for the recipe!
- Considering the majority of ingredients needed are pantry staples, this is one of those cake recipes you can whip up on a moment’s notice.
- With no frosting, no glaze, and no fancy layering, this easy blueberry cake recipe is designed for everyday baking. It’s the perfect recipe for when you’re craving something sweet and simple!
Ingredients & Substitutions
- All-Purpose Flour – Also known as plain flour. If you only have self-rising flour on hand, omit the baking powder and salt.
- Baking Powder & Baking Soda – These two leaveners work in different ways, ensuring the blueberry muffin cake rises to its full potential. 😉 They are not interchangeable.
- Unsalted Butter & Salt – Starting with unsalted butter and adding your own salt ensures consistent results every time.
- Granulated Sugar – White sugar has a neutral pH and lower moisture content compared to acidic brown sugar, which is important here. Cane sugar is a perfectly acceptable substitute.
- Large Eggs – Generally speaking, when a recipe calls for more than one egg, the size is important. If you’re using a different size of egg or a carton of liquid eggs, note that each large egg is a scant ¼ cup.
- Vanilla Extract – For warmth and depth. Feel free to use an equal amount of vanilla paste or vanilla powder.
- Lemon Zest & Juice – Making this simple blueberry cake with lemon gives it an extra cheerful vibe. Only zest the bright yellow parts to avoid the bitter pith and roll the lemons on the countertop for 10-15 seconds before slicing them open to release as much juice as possible.
- Sour Cream – For added moisture and a bit of tang. Feel free to swap in plain greek yogurt or skyr.
- Buttermilk – Don’t have any on hand? Make your own by adding a tablespoon of acid (e.g. white vinegar or lemon juice) to a liquid measuring cup and adding enough milk to measure a cup. Stir and let sit for 5 minutes to thicken.
- Blueberries – You’re welcome to use either fresh or frozen berries.
- Powdered Sugar – Optional, but pretty for a quick garnish.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What to Do with Leftover Blueberries
Have extra blueberries? Don’t let them go to waste! Use them in one of these easy and delicious recipes:
Optional Variations & Dietary Adaptations
- Dairy-Free – Feel free to swap in your favorite vegan butter, plant-based sour cream/yogurt, and vegan buttermilk (or make your own using the method described above, but swap in soy milk for dairy milk).
- Make it Thicker – Use an 8-inch (20cm) cake pan for a slightly taller, thicker blueberry coffee cake. Just keep in mind that the baking time will increase by 5–10 minutes for a smaller pan. Also, make sure your pan is at least 2 inches (5cm) deep to prevent the batter from overflowing as the cake rises.
Expert Tips & Tricks
- Fresh vs Frozen Berries – Fresh blueberries provide the best texture and color, but frozen work too. Just note that frozen berries tend to “bleed” in the batter, leaving it streaky. To minimize this, use them directly from frozen.
- Prevent Sinking Berries – Toss berries in flour before adding them to the batter—this helps to prevent them from sinking to the bottom of the cake.
- Slow Browning – If the cake starts browning too quickly, tent the top loosely with foil. Make sure to leave the edges loose so as not to trap steam, which can cause the top to become soggy.
Storage
- Blueberry muffin cake should keep well at room temperature for up to 1 day or in the fridge for up to 4-5 days if stored in an airtight container. Make sure to allow it to cool completely to room temp before covering it to prevent condensation from making it soggy.
- For longer storage, wrap well in several layers of plastic wrap and freeze for up to 2 months.
More Simple Coffee Cake Recipes
Blueberry Muffin Cake Recipe
Simple blueberry muffin cake made with sour cream and fresh lemon. Moist, fluffy, and packed with juicy blueberries – the perfect easy treat!
Ingredients
- 1¾ cups (220 g) All-purpose flour
- 1½ teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup (115 g) Unsalted butter softened
- ¾ cup + 2 tablespoons (175 g) Granulated sugar
- 2 Eggs large
- 1 teaspoon Vanilla extract
- Zest of 1 large lemon about 1 tablespoon
- 2 tablespoons Lemon juice freshly squeezed
- ⅔ cup (160 g) Sour cream or plain yogurt
- 3 tablespoons (45 ml) Buttermilk or milk
- 3 cups (375 g) Blueberries fresh or frozen – (divided: about 2 cups for inside 1 cup for topping)
- 1 tablespoon Flour for tossing the blueberries
- Powdered sugar optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan, preferably one that's at least 2 inches high (or line with parchment).
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter, sugar, and lemon zest together until very light and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Mix in sour cream: Mix in the lemon juice and sour cream until well combined. It may look slightly curdled — that’s fine!
- Combine: Add the dry ingredients to the wet ingredients and gently mix just until combined. Pour in the buttermilk and give it a last mix. Don't overmix.
- Prepare blueberries: Toss 1¾ cups of the blueberries (keep the rest for later) with 1 tablespoon flour. Gently fold the coated blueberries into the batter.
- Assemble: Spread the batter into the pan. Scatter the remaining 1 cup of blueberries evenly over the top. (If desired, sprinkle coarse sugar over the batter for a beautiful crunchy topping).
- Bake: Bake for about 40-45 minutes, or until the top is golden, the cake is high, and a toothpick inserted into the center comes out with a few moist crumbs. Tip: If the cake starts browning too much on top before it's fully baked, loosely cover it with foil.
- Cool: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar.
Video
Notes
- Pan Size: Use a 9-inch (23cm) round pan that’s at least 2 inches deep. An 8-inch pan works too but may require 5–10 extra minutes of baking time.
- Sour Cream: Adds moisture and richness with a slight tang. You can substitute with whole milk Greek yogurt for a lighter version.
- Buttermilk: Keeps the cake tender and soft. Regular milk works, but buttermilk gives better texture.
- Blueberries: Fresh blueberries give the best texture and color. Frozen work too—don’t thaw them before using to avoid bleeding.
- Storage: Store covered at room temp for 1 day or refrigerate for up to 4 days. Best enjoyed fresh or slightly warmed.
- Watch the Video: Want to see the texture and steps? Watch the full video tutorial for best results.
- Tip: Tossing blueberries in flour helps prevent them from sinking.
Nutrition
Calories: 208kcalCarbohydrates: 24gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 56mgSodium: 144mgPotassium: 85mgFiber: 1gSugar: 7gVitamin A: 382IUVitamin C: 5mgCalcium: 58mgIron: 1mg
Common Questions
What is a muffin cake?
You know how some muffins are really just cake dressed up as breakfast food? Muffin cakes are like a large format version of this type of muffin—they’re sweet and have a cakey consistency, but don’t have traditional cake accoutrements like frosting or glaze
Does blueberry cake need to be refrigerated?
It depends on the recipe – this particular blueberry cake should be fine at room temperature for up to 1 day. If you’d like to keep it fresher for longer, you can refrigerate it for up to 4-5 days.
Can I use frozen blueberries?
Yes! Just don’t thaw them to prevent bleeding. Toss with flour before folding in.
I just received a notification from your newsletter and saw this beautiful blueberry cake. Luckily, I had all the ingredients, and it felt like a sign to start baking. One hour later, my home smells amazing, and the cake is cooling on the counter. Thank you so much for another successful recipe, David!