Blueberry Muffin Cake Recipe
User Reviews
4.9
Blueberry Muffin Cake Recipe
Description
Blueberry Muffin Cake Recipe highlights a rich batter created by creaming softened butter and sugar, then blending in eggs, vanilla, and a combination of flour, baking powder, baking soda, and salt. Buttermilk and lemon zest impart moisture and a slight tang that balances the sweetness from the sugar and blueberries. Half the fresh blueberries are folded into the batter, while the rest are spread atop before baking, giving bursts of fruit throughout and on the surface.
Baking in a well-prepared bundt pan results in a softly textured cake with a delicate crust from the floured surface. The included buttermilk glaze drizzled on after cooling provides an additional moist layer, while an oat and almond crumble topping brings a pleasant nutty crunch. The cake requires patient cooling for at least 20 minutes before removal to avoid sticking, with some bakes benefiting from longer rest or refrigeration for easy release.
This cake suits casual celebrations or afternoon coffee. Its balance of sweet and tartness with varied textures makes it enjoyable sliced or cubed. Attention to pan greasing, flouring, and cooling will help achieve a flawless presentation.
Thoroughly grease and flour the bundt pan to prevent sticking, reaching every crevice.Allow the cake to cool at least 20 minutes before unmolding; waiting 30-45 minutes can ensure easier release, especially with well-insulated pans.Cooling the cake in the refrigerator can speed up the unmolding process without harming texture.
Ingredients
For the Blueberry Cake:
- 1 cup unsalted butter softened
- 2 cups sugar
- 3 egg large
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour Gold Medal brand
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 lemon zested
- 1 pound blueberries fresh
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 almonds sliced
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
- Thoroughly grease and flour the bundt pan to prevent sticking, reaching every nook and cranny.
- Wait at least 20 minutes after baking before trying to unmold the cake to avoid breakage.
- If the cake is still hot after 20 minutes, a longer wait of 35-45 minutes or refrigeration helps the cake release cleanly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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