It’s a blueberry muffin, in cake form! Enjoy this delicious blueberry muffin cake, made with buttermilk and lots of blueberries.

blueberry muffin cake sliced on cooling rack
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Why you’ll love this blueberry muffin cake!

Why fuss with making muffins, when you can just make a simple cake and enjoy all the same great flavours? All you need for this easy cake is two bowls and a spoon. No mixer needed!

This cake will look beautiful on a brunch table, as a great summer dessert served warm with a bit of vanilla ice cream or just bake it up on a lazy weekend morning and enjoy it warm from the oven.

This light blueberry cake is super moist and not overly sweet, so it’s completely appropriate as a breakfast cake, as well. I just dusted mine with a bit of powdered sugar, but you could also dress it up with an icing sugar and lemon juice glaze. if you wanted.

Ingredients and Substitutions

Blueberries – I always prefer to use fresh blueberries, as they available year round. If you only have frozen blueberries, you can certainly use them. Use them from frozen. No need to thaw. Note that your cake will take a bit longer to bake through if using frozen berries.

Buttermilk – real buttermilk is always best, for flavour. If you don’t have the real thing on hand, make your own by stirring 1 1/2 teaspoons of white vinegar or lemon juice into regular milk. Let stand 10 minutes before using. (This works best with a higher fat milk.)

Step-by-Step Photos

mixing dry ingredients in bowl
1
mixing wet ingredients in bowl
2
adding wet ingredients to dry ingredients
3
adding blueberries
4
batter after mixing
5
batter in pan with almonds scattered on top
6
  1. In a large bowl, whisk together the dry ingredients.
  2. In another bowl, whisk together the wet ingredients (the melted butter will probably solidify when the cold eggs and buttermilk is added. That’s fine!)
  3. Add the wet ingredients to the dry ingredient and mix just until there is no visible flour.
  4. Add the blueberries.
  5. Stir in the blueberries until incorporated.
  6. Add batter to prepared pan and scatter flaked almonds on top before baking.

Cook’s Notes

I like to use an 8-inch springform pan, for a thicker cake. You can also use an 9-inch springform pan, if that’s all you have. Your cake will be a bit thinner, so baking time will be less.

Like muffins, you don’t want to over-mix the batter. Mix together the wet and dry ingredients, just until you no longer see any bits of flour in the batter and no longer.

If using frozen blueberries, you will probably notice your batter turning purple-ish as you mix in the moist blueberries. First, it will largely disappear as it bakes, but that said, just mix the blueberries in as little as you need to.

blueberry muffin cake sliced on cooling rack

Making ahead, storing and freezing

This cake is best on the day it is made, but wrapped well it is nice another day or so.

This cake freezes well up to 2 months.

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blueberry muffin cake sliced on cooling rack

Get the Recipe: Blueberry Muffin Cake

This blueberry muffin cake is perfect for a breakfast or brunch cake or with afternoon tea. Make with buttermilk, for great flavour and topped with flaked almonds.
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Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: 12 servings

Ingredients

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 cups all-purpose flour, spooned and levelled
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup buttermilk, or see Note 1 below for DIY buttermilk from milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups blueberries, fresh or frozen
  • 1/4 cup flaked almonds, for topping
  • Icing/Confectioners’ sugar, for serving

Instructions
 

  • Preheat oven to 350F (regular bake/not fan assisted), with rack in the centre of the oven. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the melted butter, milk, eggs and vanilla. *The butter may solidify a bit when the cold buttermilk and eggs are adding, making a chunky mixture. That's ok! Add the wet ingredients to the dry ingredients all at one, stirring together just until all the dry ingredients are incorporated. Gently fold in the blueberries. Scrape the batter into the prepared pan, spreading it even on top. Scatter with flaked almonds.
  • Bake in preheated 350F oven until golden and a tester inserted in the centre of the cake comes out clean, about 50-60 minutes. *Check towards the end of baking and if the top is getting too brown, cover loosely with a sheet of aluminum foil for the last part of baking.
  • Cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate. Serve warm or at room temperature, dusted with icing sugar, if you like.

Notes

Make your own buttermilk: Simply add 1 1/2 teaspoons of lemon juice or white vinegar to regular milk (higher fat works best). Stir and let stand 10 minutes.
Cuisine: American, Canadian
Course: Breakfast, Brunch, Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 260kcal, Carbohydrates: 41g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 56mg, Sodium: 185mg, Potassium: 150mg, Fiber: 1g, Sugar: 23g, Vitamin A: 315IU, Vitamin C: 2.4mg, Calcium: 59mg, Iron: 1.3mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

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