Easy Blueberry Muffin Cake served on a plate with whipped cream
Easy Blueberry Muffin Cake

Easy Blueberry Muffin Cake

Recipe by Sarah Jampel
Not Yet Reviewed
Bake it Easy

Depending on how you look at it, this simple cake is either a muffin you can eat for dessert or a cake you can eat for breakfast. Win, win! We’ve amped up the flavor (and the coziness factor) with our Maple Cinnamon French Toast Sugar, which forms a sugary crust around the edges of the pan. Because the batter is made with melted butter and comes together in one bowl in about 10 minutes, you actually can have it on the breakfast table. But to firmly plant this blueberry muffin cake in dessert territory, serve the slices with generous dollops of maple-sweetened whipped cream.

Prep
10 mins
Bake
40 to 45 mins
Total
1 hr
Yield
one 8” or 9” cake
Easy Blueberry Muffin Cake served on a plate with whipped cream - select to zoom
Easy Blueberry Muffin Cake served on a plate with whipped cream - select to zoom
Easy Blueberry Muffin Cake sliced up - select to zoom
Easy Blueberry Muffin Cake ingredients - select to zoom
A pan full of Easy Blueberry Muffin Cake - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack in the center.

  2. To prepare the pan: Line an 8" or 9" square pan with a parchment sling, then brush generously with some of the melted butter. Sprinkle the pan with 2 tablespoons (24g) Maple Cinnamon French Toast Sugar, tapping so that the sugar evenly coats the bottom and sides of the pan (a little loose sugar is OK). 

  3. To make the cake: In a large bowl, whisk together the butter, sugar, and vegetable oil until well combined. Whisk in the milk, yogurt, eggs, and vanilla until no lumps remain, then whisk in the baking powder, salt, baking soda, and nutmeg. 

  4. Add the flour and stir until only a few dry streaks remain (some lumps are OK). Add the blueberries and Jammy Bits, stirring to evenly distribute.  

  5. Transfer the batter to the prepared pan and spread into an even layer (a small offset spatula is a helpful tool here).  

  6. Bake for 40 to 45 minutes, until the cake is golden brown and beginning to pull away from the sides of the pan; the internal temperature should be at least 190°F.  

  7. Remove the cake from the oven and brush the surface with the remaining melted butter. Sprinkle evenly with the remaining 1 tablespoon (12g) Maple Cinnamon French Toast Sugar. 

  8. Let the cake cool in the pan for about 10 minutes before using the parchment sling to transfer it to a wire rack. While the cake cools, prepare the maple whip. 

  9. To make the maple whip: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the cream just to stiff peaks, then fold in the maple cream until a few streaks remain. 

  10. Serve the cake, warm or at room temperature, with the maple whip for dolloping. 

  11. Storage information: Store the blueberry muffin cake airtight at room temperature for up to 3 days. 

Tips from our Bakers

  • Why bother chopping the blueberries? Cutting them into smaller pieces ensures that they’re evenly distributed throughout the cake for fruit flavor in every bite. If you’re using very small blueberries, feel free to add them whole. 

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

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