Blueberry Muffin Cake Recipes

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BLUEBERRY MUFFIN CAKE



Blueberry Muffin Cake image

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It's soft, loaded with blueberries and topped with the best crunchy crumble!

Provided by Cookies & Cups

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

3/4 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons butter, room temperature
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup butter, room temperature
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk

Steps:

  • Preheat the oven to 375°F/190°C
  • Spray a 9″ Springform pan with nonstick spray and set aside.
  • In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
  • In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
  • Spread the cake batter into the prepared pan and top evenly with the crumb topping.
  • Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
  • For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 365 calories, Sugar 38.9 g, Sodium 194.7 mg, Fat 12.4 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 61.3 g, Fiber 1.6 g, Protein 4.3 g, Cholesterol 49.5 mg

BLUEBERRY MUFFIN CAKE



Blueberry Muffin Cake image

A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

Provided by My Hot Southern Mess

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

cooking spray
1 cup blueberries
1 ½ cups all-purpose flour, divided
½ cup white sugar
¼ cup vegetable oil
½ cup milk
1 egg
1 teaspoon vanilla extract
3 teaspoons baking powder
½ teaspoon salt
½ cup brown sugar
⅓ cup all-purpose flour
2 teaspoons cinnamon
¼ cup butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
  • Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
  • Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g

AUNT BLANCHE'S BLUEBERRY MUFFINS



Aunt Blanche's Blueberry Muffins image

These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins.

Provided by BEVY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Yield 12

Number Of Ingredients 8

½ cup butter
2 cups all-purpose flour
1 ¼ cups white sugar
2 eggs
½ cup milk
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
  • Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
  • Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 252 calories, Carbohydrate 40.1 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 249.1 mg, Sugar 23.2 g

BLUEBERRY MUFFIN CAKE



Blueberry Muffin Cake image

This is a wonderful buttery-tasting cake with a muffin-like texture and also great using fresh or frozen cranberries also, haven't tried it as yet but you might want to try this using fresh chopped firm strawberries in place of blueberries, you can use 1 teaspoon almond extract in place of vanilla... my family loves this cake!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 1 9x9 cake

Number Of Ingredients 12

2/3 cup white sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1 1/2 teaspoons cinnamon (can use more)
1 cup buttermilk
2 large eggs
2 teaspoons vanilla
2 cups flour
1 cup white sugar
1 tablespoon baking powder
1/2 cup cold butter, and cut into pea-size pieces (no subs!)
1 1/2 cups frozen blueberries (or fresh)

Steps:

  • Set the oven to 350 degrees.
  • Grease a 9 x 9-inch baking pan, and dust with flour.
  • For the topping, stir all ingredients together in a small bowl; set aside.
  • For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
  • In a large bowl, stir together the flour, sugar and baking powder to blend.
  • Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
  • Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
  • Transfer the batter to prepared baking pan.
  • Sprinkle the reserved topping mix over the batter.
  • Bake for approximately 50 minutes to 1 hour.
  • Remove from oven, and cool the cake in pan on a wire rack.

Nutrition Facts : Calories 4155.6, Fat 168.9, SaturatedFat 81.2, Cholesterol 686.9, Sodium 2514.6, Carbohydrate 627.5, Fiber 21.7, Sugar 416.9, Protein 54.2

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