Blueberry Muffin Cake Recipe
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4.9
291 reviews
Excellent
Blueberry Muffin Cake Recipe
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Blueberry Muffin Cake - This simple and sweet blueberry cake recipe is loaded with blueberries and lemon zest, and topped with a buttermilk glaze and crispy crumbly oats.
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Ingredients
For the Blueberry Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all purpose Gold Medal Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 lemons, zested
- 1 pound fresh blueberries
For the Buttermilk Glaze:
- 3 tablespoons buttermilk
- 1 cup powdered sugar
For the Oat Crumble Topping:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons oats
- 2 tablespoons sliced almonds
Instructions
- For the blueberry cake: Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.
- Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
- Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
- For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
Notes
- A couple of people have mentioned the top sticking in the bundt cake in this recipe. I have made this cake quite a few times and have never had this happen. The main thing to focus on, for a cake that flips out perfectly, is to spray (or grease) the bundt pan thoroughly (meaning every nook and cranny) then flour it well. After it comes out of the oven DO NOT flip the cake any earlier than 20 minutes after baking. If your cake still feels hot after 20 minutes, that means your bundt pan is very well insulated. In this case, I would wait 35-45 minutes before flipping to make sure the cake has cooled to close to room temperature. You could even place the cake in the fridge to speed up the cooling time. I have 3 fruity bundt cakes I make in the same fashion and they all flip out perfectly… with a little patience. Happy Baking and use good judgment! ;)
Nutrition Information
Show Details
Serving
1slice
Calories
387kcal
(19%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
67mg
(22%)
Sodium
157mg
(7%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
495IU
(10%)
Vitamin C
9.9mg
(11%)
Calcium
67mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 387kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 157mg | 7% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 67mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
291 reviews
Excellent
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