One of everyone’s favorite desserts is the Blueberry Muffin Cake. Not only does it have the perfect topping and incredible glaze, but it also has a moist muffin consistency that is simply irresistible! Whether you have it for breakfast or dessert, this cake is guaranteed to make your tummy happy.

And here’s a fun fact: you can use any fruit you like in place of the blueberries if you wish to mix things up! The versatility of this recipe allows you to get creative and use your favorite fruits.

By the way, have you seen my cute fork? It says “MMM MMM GOOD” on it. How adorable is that? It adds a touch of charm to this already delightful cake.

Blueberry Muffin Buckle Cake: A Delicious Treat

Ingredients

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

Instructions

1. Preheat the oven to 375F.
2. Spray a 9″ square baking pan with nonstick spray and set it aside.
3. In a large bowl, combine all the ingredients for the Crumb Topping using a fork until well combined. Set aside.
4. In another large bowl, mix together all the ingredients for the Cake (except the blueberries) until well incorporated. Then, gently fold in the blueberries.
5. Spread the cake batter into the prepared pan and sprinkle it evenly with the crumb topping.
6. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 10 minutes before attempting to remove it from the pan.
8. In the meantime, mix together all the ingredients for the Glaze until smooth. Once the cake has cooled, drizzle the glaze on top.

Enjoy every scrumptious bite of this mouthwatering Blueberry Muffin Cake!

Did you make this recipe? Make sure to follow me on Pinterest for more delicious recipes!

As we look at the reviews, Pam is very satisfied with the recipe and is looking forward to contacting you personally. The positive feedback is overwhelming, like JoLavoie who found the cake incredibly moist and has adjusted the sugar levels to their taste. And Donna has a great question regarding using frozen blueberries in the recipe. Freezing the blueberries shouldn’t be an issue; just make sure to thaw and drain them before incorporating them into the cake.

This Blueberry Muffin Cake is perfect for enjoying with family and friends or treating yourself to something special. Its delightful flavors will surely bring a smile to anyone’s face. Give it a try and make your taste buds dance with joy!

Bonus Recipe: Farmer’s Casserole

Farmer’s Casserole is a delicious way to start the day! It’s a fantastic breakfast that mixes great ingredients in each bite! My mother brought this recipe with her when they came to visit for Thanksgiving, and we prepared it on their last morning. It was a big hit with everyone!

Ingredinet

3 cups hash browns, frozen
34 cup monterey jack pepper cheese, shredded
1 cup cubed cooked ham 14 cup finely chopped green onion 4 thoroughly beaten eggs
1 can (12 oz.) evaporated milk
14 teaspoon ground black pepper
12 teaspoon of salt

Directions

Grease 2 quart rectangular baking dish.
Arrange potatoes in an equal layer on the bottom of the baking dish.
Top with cheese, ham, and onions.
Combine the milk, eggs, and seasonings in a mixing bowl.
Serve with potatoes and cheese.
Refrigerate for the night.
Bake for 40-50 minutes, or until set.