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Blueberry Muffin Cake

Rated as 5 out of 5 Stars
12k

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

45 m servings 293
Original recipe yields 9 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  2. Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note:
  • You can use regular all-purpose flour or gluten-free flour.

Nutrition Facts


Per Serving: 293 calories; 12.3 42.4 4 35 344 Full nutrition

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Reviews

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One thing I will probably change next time is I'll make a double recipe of the crust. I made it in a wider pan so it didn't quite cover it. Other than that it turned out very well. Not too swee...

Turned out great with no changes.