Blueberry Muffin Cake
A delightful twist on classic blueberry muffins, this Blueberry Muffin Cake features a moist, tender crumb and bursting pockets of blueberries, perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the melted butter, buttermilk, eggs, and vanilla extract in another bowl.
- Combine the wet ingredients with the dry ingredients until just mixed, being careful not to overmix.
- Fold in the blueberries gently to prevent them from breaking.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Serve with whipped cream or vanilla ice cream for a special treat. Enjoy with coffee or iced tea.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/07/06/blueberry-muffin-cake/