Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter!
Easy Blueberry Breakfast Cake
I was going to make blueberry muffins but didn’t want to deal with the one-by-one nature of muffins. I thought about blueberry pancakes, but didn’t want to be held hostage to the stove flipping them.
So I made batter that was a hybrid of muffin batter and pancake batter, poured it into an 8-inch square pan, and baked it as a cake. It turned out to be one of the softest, moistest, and best little cakes. And so easy.
It tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.
It’s the kind of cake that I’d want served for breakfast in bed or leisurely Sunday mornings with coffee and the newspaper. Since those things never happen for me, it’s also a great Wednesday cake.
The batter comes together like standard pancake or muffin batter in 5 minutes flat. A bowl of dry ingredients and a bowl of wet. Pour the wet over the dry, stir, pour into a pan, and bake. No mixer, nothing complicated or fussy.
The cake is like a good muffin or pancake should be. Light, soft, fluffy, and tender with just enough density to give it some heft and dimension, with a springiness to it that I loved.
I loathe dry cake and muffins so I used buttermilk, sour cream, and oil to keep it moist. And boy, it’s falling apart soft and moist. That could also have something to do with the abundance of blueberries. They’re juicy and add so much moisture.
They sank a little, but I don’t mind blue walls at the bottom of my cake. A trick to prevent sinking is to roll them through flour before folding them into the batter.
However, with this cake, it’s thinner and I used a ton, so they’re bound to be near the base, no matter what tricks are used.
I’m so glad I decided not to make muffins or babysit pancakes and made this cake instead.
We polished it off in 12 hours. In our defense, it’s a small, thin muffin cake and not some big Bundt that’ll be lingering for a week.
I’m wondering what this blueberry breakfast cake would taste like with strawberries, apricots, raspberries, or peaches. I’ll have to find out.
What’s in the Blueberry Muffin Cake?
To make this easy blueberry cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Egg
- Buttermilk
- Sour cream
- Oil
- Vanilla extract
- Blueberries
- Confectioners’ sugar (optional, for topping)
How to Make Blueberry Muffin Cake
Simply whisk together the dry ingredients in one bowl and the wet in another, then combine them. Gently fold in the berries.
Pour the batter into an 8×8-inch baking dish. Bake the muffin cake until the center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Let the cake cool in the pan for about 30 minutes before slicing and serving.
Can I Use Frozen Blueberries?
Absolutely! I actually used frozen blueberries in this recipe because I’m cheap and don’t bake with fresh. I save those for eating and bake with frozen.
When baking with frozen blueberries, add them into the batter frozen because they’ll run and bleed less than if you thaw them first.
Can I Double This Recipe?
I imagine so! Double the ingredients and bake in a 9×13-inch pan.
Tips for Making a Blueberry Breakfast Cake
The baking time listed reflects using ice cold, frozen berries. If you’re using fresh, the baking time could, and likely will be, dramatically less. This is definitely a recipe where you should watch your cake, not the clock. Bake until it’s done. Simple as that.
At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top.
Optionally dust the blueberry muffin cake with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
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Blueberry Muffin Cake
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 large egg
- ½ cup buttermilk
- â…“ cup sour cream, thick, full-fat Greek yogurt may be substituted
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cups frozen blueberries, don’t unthaw, add them to the batter frozen; see below about using fresh
- confectioners’ sugar, optional for dusting or see glaze suggestions below
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
- In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Gently and briefly fold in the frozen blueberries.
- Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.
- Optionally, dust with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Making this now and I’m using fresh berries that are frozen so I’ll let you know if it works! I love that you have nutmeg in it because I’m allergic to cinnamon so I left it out. I’ve found a few other recipes that look amazing and can’t wait to try.
I followed the recipe to the T and I used fresh blueberries but mine did not turn out well. It was rubbery and dense, inedible. Plus, I cooked it for almost an hour and when I did the toothpick test, it came out clean. Do you know what could’ve gone wrong?
It sounds like you way overcooked it based on the description you wrote.
Your instructions are to use frozen blueberries, which is perfect. That is what I do whenever I bake with blueberries. However you put in parentheses after that to not unthaw the blueberries. Didn’t you really mean to say, don’t thaw them? Unthawing something would mean to freeze it.
Add straight from freezer.
So good! I have been looking for a simple cake recipe that is light, soft, and airy, where I can use it with any type of fruit. I used fresh blueberries and omitted cinnamon and nutmeg. Mine baked for 42 minutes. Absolutely heavenly! I might try making this cake with other kind of fruit next time. This recipe is so quick which is great if you have company coming over at the last minute.
Thanks for the 5 star review and glad you loved this cake!
So good! I have been looking for a simple cake recipe that is light, soft, and airy, where I can use it with any type of fruit. I used fresh blueberries and omitted cinnamon and nutmeg. Mine baked for 42 minutes. Absolutely heavenly! I might try making this cake with other kind of fruit next time. This recipe is so quick which is great if you have company coming over at the last minute.
I don’t know if i did something wrong, but it seems a bit bland without any topping. Do you think it would go well with pancake syrup?
You could always add pancake syrup or a little milk/powdered sugar glaze would jazz it up if you feel it needs it.
whoa that was quick
Just happened to be at my desk and saw it come in. Thanks for trying the recipe!
Thank you!
Just made this!!! it was so easy and SO delicious!!!! I made it in a 9 inch round pan in my toaster oven (because that’s all I have right now haha) and it was done in less than 30 minutes. It tastes fantastic!!! I’ve made three of your recipes in the past week and I’m obsessed!! Thanks for all your great posts!!
Thanks for trying 3 of my recipes this week and glad this cake was a success in a 9-inch round in your toaster oven! Love hearing when my recipes are adaptable like this and glad you’ve been cooking up a storm! Keep me posted what else you make!
I just made this again today- it’s that good!! This time, I saved about 1/4 of the blueberries, dusted them in flour, and sprinkled them on top just before baking. It came out looking great with all the blueberries much more visible this time! Â
Great thinking! And glad you’re loving this cake so much!
I have reduced fat sour cream. Would that work in place of the regular sour cream or is it best to use full fat sour cream in this? thanks!
I’ve made this with red fat sour cream and it’s fine; full fat is always best in baking but in this recipe, red fat still works.
Hi Averie! I doubled the recipe and it seems to be doing just fine. It’s in the oven. I am sending this to school tomorrow for the teachers to have a treat at Book Fair. I can always count on your site and cookbooks to find an easy tasty treat to make.
Oh wow, thanks for the wonderful compliments and for supporting me on my blog and with my books! So nice of you to share with teachers at a book fair :) Have a wonderful (almost!) weekend!
Can I double the recipe for a 9×13 pan?
I haven’t tried it but I think you’d be fine.
This looks yummy! I’m planning on making it tomorrow for my kiddos! I know why the blueberries bunch at the bottom — and I have a fix!! They bunch because they are heavier than the batter, but to remedy this, puree the berries with sugar, salt & lemon zest then thicken the mixture with pectin (low or no-sugar fruit pectin, like the Sure-Jell brand, NOT Ball brand). Once the puree is complete, gently swirl the berry mixture into the batter! Voila! No berries clumping at the bottom! If you REALLY want a yummy berry flavor in every bite, pour in half the batter, then half the puree, swirl — then pour the rest of the batter and the rest of the puree and swirl! I’m even going to throw a few whole berries in there for kicks!
Here’s how to produce the puree:
Whisk 3/4 cup (5 1/4 oz) sugar, 3 TBSP pectin and a pinch salt together in small saucepan. Process 2 cups (10 oz) blueberries in a blender until mostly smooth, about 1 min. Transfer 1/4 cup puree and 1 tsp grated lemon zest to saucepan with sugar mixture and stir thoroughly to combine. Heat sugar-blueberry mixture over med heat until just simmering, about 3 mins, stirring frequently to dissolve sugar and pectin. Add remaining puree and 1 TBSP lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 mins, before swirling into batter.
Are you kidding? Part of the beauty of this recipe is how quick and easy it is. No way would I do all that extra work and then end up with no berries in the cake anyway. Blueberry flavor isn’t good enough for me. I made it as written, tossed the berries with a little flour and they were fine. Wonderful recipe!!!!!
Thanks for trying the cake, Betty, and I’m with you – as simple, straightforward, and easy as I can do things, the better. As a busy mom and baking for my job, the less extra work I create for myself, the better off I am. Maybe one day when I have more time on my hands :)
What if you don’t have buttermilk? Will regular milk work?
From some of my other posts, “If you don’t routinely keep buttermilk on hand, I highly recommend this Powdered Buttermilk https://www.amazon.com/dp/B004AXZEW2/ref=as_li_ss_til?tag=lovvegyogruna-20&camp=0&creative=0&linkCode=as4&creativeASIN=B004AXZEW2&adid=08ZFHRDB7HX2PH4A3DY4&. If you don’t use buttermilk much, but sometimes see a recipe that needs a half cup, but think you won’t use the rest of the jug before it goes bad, so you opt of trying the recipe, then the powder is for you. Shelf stable, keeps for ages.
Or make buttermilk by souring your own milk. Add about 1 tablespoon vinegar or lemon juice to 1/2 cup milk, wait 10 minutes for it to curdle, then use as indicated.”
Regular milk will not give you the same result; use buttermilk.
I made this with the vanilla cream cheese icing as a Thanksgiving weekend dessert for the whole family (I know…it’s January and I’m just writing this). We all LOVED it, from the 8-year-old up to the 60+ crowd. Thanks so much for all of your great recipes!
So glad you loved it and that everyone else did too! Better late than never to LMK that you tried it! It must have been good enough to get you to write in about it almost 2 mos later, so that’s awesome :)
Made this tonight for my blueberry fanatic husband for his birthday … with cool whip of course which he also loves. Hey, it was HIS birthday.. :) This cake is seriously yummy and will be a go to recipe for many years to come. Thanks!
Thank you, Catherine, for trying it and glad you love it and your hubby did too. Happy Bday to him! Please check back in the morning because I have a new recipe going live for a cranberry/white chocolate version of this cake for the holidays! I bet you’ll love it. Thanks for reading and trying this one and glad it was a hit!
Was really good however I think that baking soda was needed and perhaps accidentally omitted. Will make again but will add the baking soda.
There is no baking soda in the recipe. There are 2 teaspoons of baking powder. It’s a MUST. Make sure you baking powder is fresh, too, of course. I have made this cake at least 15 times (with all different kinds of fruit) and I love it and never have any issues so yes, remember to add the proper kind of leavener next time.
Hello Averie! I just made this cake and I love it!!! It’s sooooo moist and soft! And the best thing is..it reminds of your vegan blueberry muffins which I adore, but this one is a lot easier and quick to prepare! I’m going to Italy for a week tomorrow and I will bring it with me so that my parents can try some :) Hope you’re ok back in San Diego and I hope you had some great time during your holidays!
Glad you tried this and loved it! Yes it’s faster/easier than making muffins. It’s not vegan but I know you’re not anyway so that’s a moot point! This is one of my fave cakes, ever. I loved this cake and have subsequently created a few cakes that use this base and they are all wonderful! So if you liked this one, consider it a jumping off point. And how sweet that you’re bringing this for your parents. Have a great week in Italy! We are home, but are moving so I am packing! https://www.averiecooks.com/2013/08/weekend-things-13.html
https://www.averiecooks.com/category/dessert/cake
Peaches & Cream Fluffy Muffin
Cream Cheese Swirled Mixed Berries
PB & Strawberries Cake
I wish you all the best with your packing and your new home, I moved house in March and it was such a mission! I seem to accumulate tons of useless stuff as the time goes by! It must feel weird to leave that kitchen, thinking about all the cooking you have done there, but don’t worry there’s a new kitchen waiting for you! :)
Thanks for the recipes, I will definetely try one of those other cakes, they all look amazing! :)
Weird, surreal, but as I posted about it in the link I left, very, very happy to be moving on :)
And glad your move is BEHIND you. The best way to have them!