Description
Bake this moist and fluffy Blueberry Muffin Cake for the perfect breakfast or brunch treat! This easy recipe with juicy blueberries and a crunchy topping. Try it today!
Ingredients
Scale
- 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup cake flour)
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups fresh blueberries (tossed in a bit of flour)
- ½ cup butter or vegetable oil
- 1 cup sour cream or Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
• Crumb Topping:
- ½ cup flour
- ¼ cup sugar
- ¼ cup melted butter
• Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch pan or springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, mix melted butter (or oil), granulated sugar, brown sugar, eggs, vanilla extract, and sour cream (or Greek yogurt) until smooth.
- Gently fold the dry ingredients into the wet mixture, careful not to overmix.
- Fold in blueberries (tossed in flour) to prevent them from sinking.
- Pour the batter into the prepared pan and sprinkle with the crumb topping.
- Bake for 45-50 minutes or until a toothpick comes out clean. If the top browns too quickly, cover with foil.
- Cool for 10-15 minutes in the pan, then transfer to a wire rack to cool fully.
- Drizzle with a glaze made from powdered sugar, milk, and vanilla extract (Optional).
Notes
- For a bit of extra crunch, add chopped walnuts or pecans to the crumb topping.
- If using frozen blueberries, don’t thaw them—this helps keep the batter from turning blue.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast