Blueberry Muffin Cake

Last weekend, my hubby made this amazing cake for our weekend breakfast and it was a hit. Moist cake with juicy blueberries and a cinnamon topping, what more could you want? He had it ready for the oven in no time and we not only got to enjoy it all weekend, but even a bit into the work week too!!

This cake was not overly sweet and went perfectly with a cup of coffee. Whether making for your family, when company comes over, or to give away….this is the perfect thing to make for morning or evening!!




Crumb Topping

  • 3/4 cup sugar
  • 1/3 cup + 3 tbsp. flour
  • 1 tsp ground cinnamon
  • 1/4 cup + 2 tbsp. butter, room temp.


  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 cup butter, room temp.
  • 3/4 cup milk
  • 1 egg
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 cups blueberries



  1. Preheat oven to 375 and spray a 9″ Springform pan with nonstick spray.
  2. In a medium bowl, combine the crumb topping ingredients with a pastry blender or fork until they are blended. Set aside.
  3. In a separate bowl, combine the cake ingredients (minus the blueberries) and mix until smooth.
  4. Fold in the blueberries carefully.
  5. Spread cake batter into prepared pan.
  6. Top with the crumb topping.
  7. Place in preheated oven and bake for about 45-55 minutes, or until toothpick comes out clean when inserted in center of cake.
  8. Remove from oven and allow to sit for about 10 minutes before removing pan sides.
  9. Serve and enjoy!!
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Shirley Sewell
1 year 2 months ago

Really good recipe.My family will enjoy this Sunday morning. E.njoy all recipes here and on fb. Hope you don’t mind the kidding on fb,itsays to say something, so I do, Continue to do a fantastic job.

1 year 1 month ago

Butter for topping – 1/4 tbsp plus – or 1/4 cup plus 2 tbsp??


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