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–+ servings
Jessica Morgan

Blueberry Muffin Cake: Easy Recipe That Delights!

A delightful and easy-to-make Blueberry Muffin Cake that combines the flavors of blueberry muffins in a cake form.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon zest optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the blueberries and lemon zest, if using.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For a streusel topping, mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons of cold butter until crumbly, and sprinkle it on top before baking.
  • Substitute half of the blueberries with raspberries or chopped strawberries for a mixed berry flavor.

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