Fruit Breakfast Pizza Recipe – Sweet breakfast-style fruit pizza, perfect for a quick morning meal or an afternoon snack.

Best Blueberry Pie Recipe – We’re sharing a dazzling Fresh Blueberry Pie with Almond Pie Crust today, just in time for berry season.

Old-Fashioned Blueberry Pudding – This nostalgic cake is bursting with sweet blueberries, while the delicate rosewater sauce adds a touch of floral flavor. It’s an easy-to-make recipe for a special occasion.

Blueberry White Chocolate Chip Cookies – Fresh blueberries are combined with bright lemon zest and buttery, sweet white chocolate chips for the perfect summer cookie recipe!

Blueberry Muffin Cake Recipe – This simple and sweet blueberry cake recipe is loaded with blueberries and lemon zest, and topped with a buttermilk glaze and crispy crumbly oats.

Why We Love This Blueberry Muffin Cake Recipe

As we get closer and closer to berry season, my cravings for bright and tangy nutrient-packed berries is uncontainable.

I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.

Let’s just go with it.

Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.

Ingredients You Need

This bundt cake recipe is a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest.

Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel-topped muffins!

Here are the ingredients you need to make our Blueberry Muffin Cake Recipe:

• Unsalted butter
• Sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Lemon zest
• Fresh blueberries

For the Buttermilk Glaze:

• Buttermilk
• Powdered sugar

To Make the Oat Crumble Topping:

• Butter
• Brown sugar
• Flour
• Oats
• Sliced almonds

How to Make This Blueberry Muffin Cake Recipe

Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. This is SUPER important to do thoroughly so that your cake doesn’t stick to the bundt pan.

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. NOTE: Your blueberries will sink if your batter is thin.

Bake 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.

As with all bundt cakes, make sure to give the blueberry cake plenty of time to rest and cool in the pan before flipping it out onto a cooling rack. There’s nothing worse than flipping a cake too early and watching the top pull completely off, stuck to the pan.

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.

Dripping with tangy berry goodness?? I’m getting giddy just thinking about this blueberry cake!

The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

It’s the perfect no-fuss cake to pack for spring and summer picnics, take to barbecues, and make for no reason whatsoever.

So whether you’re in the mood for breakfast, dessert, or both, make sure to give this Blueberry Cake a good ol’ try!

Get the Complete (Printable) Blueberry Muffin Cake Recipe + VIDEO Below. Enjoy!

Tips & Tricks

• You can definitely try this cake with berries of your choice! This recipe would be super yummy with fresh strawberries or raspberries. Let me know how it goes in the comments below!
• Grease or spray your bundt cake pan very thoroughly AND flour the pan! This will help to ensure that your cake doesn’t stick to the pan. Also, do not flip the cake over until it has had some time to cool. The cake pan should be warm, not hot, to the touch when it is ready to be flipped over.
• For ease, you can make this blueberry muffin cake without the glaze or crumbly streusel topping! I love the toppings as they add extra layers of flavor and texture. However, this cake would be just as delicious without them!

Frequently Asked Questions

Can Blueberry Cake Be Made Gluten-Free?

Yes! I recommend a 1-to-1 gluten-free baking mix for this blueberry bundt cake recipe.

How Can I Make This Blueberry Muffin Cake Dairy-Free and Vegan?

Swap the buttermilk for coconut milk with a splash of lemon juice for that nice tangy flavor with no dairy.

To make vegan as well, use your favorite plant-based butter alternative and substitute the eggs in the cake recipe for a total of 2 tablespoons of powdered flax seeds combined with 6 tablespoons of water.

Can I Use Frozen Blueberries?

Yes! I love using fresh blueberries here, but you can absolutely use frozen blueberries if that is what you have on hand.

Need a Few More Bundt Cakes in Your Life?

Check out our ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!

Looking for More Simply Sweet Recipes? Be Sure to Also Try:

• Kahlua Banana Bread
• Slow Cooker Peach Cobbler Recipe
• The Best Oatmeal Raisin Cookies
• Homemade Instant Pot Applesauce
• Strawberry Tart with Pastry Cream from As Easy as Apple Pie

Print

Blueberry Muffin Cake Recipe

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.

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 387kcal

Author Sommer Collier

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

US Customary – Metric

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.

Video

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

Serving: 1slice | Calories: 387kcal | Carbohydrates: 59g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 157mg | Potassium: 169mg | Fiber: 1g | Sugar: 38g | Vitamin A: 495IU | Vitamin C: 9.9mg | Calcium: 67mg | Iron: 1.5mg

Blueberry Pie Homemade Ice Cream Recipe: Mixing fresh blueberry pie filling and crust into homemade ice cream makes a tantalizing summertime treat!
(more…)

Amazing Gluten Free Vegan Fruit Pizza with sweet creamy filling! (more…)

Heavenly Warm Blueberry Sauce is a sweet and tangy condiment made from fresh blueberries, simmered with sugar and a hint of lemon! It’s perfect for drizzling over ice cream, pancakes, waffles, and desserts!

Blueberry White Chocolate Blondies Recipe – These scrumptious white chocolate blondies combine the rich, buttery flavor of white chocolate with a splash of sweetness from ripe blueberries. They have everything you love about spring and summer in each berry-licious bite!

Sweet Blueberry Cookies made in a sheet pan. A blueberry cookie recipe with a citrus shortbread crumb topping. A marvelous way to enjoy summer blueberries!