Cozy Blueberry Muffin Cake

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It’s that transition from summer to fall right now. I’m always torn between continuing to bake with summer items like fruit or go straight for the pumpkin desserts! I just love fall though and let’s be honest – I could eat pumpkin all year!

But if you’re also in that in-between phase too, I really think this cozy blueberry muffin cake is just what you need to bake! It’s loaded with juicy blueberries but also has a cozy fall feel with crunchy turbinado sugar on top and a fluffy texture! It’s the perfect transitional treat, or even back-to-school breakfast or after-school snack!

How To Make Blueberry Muffin Cake

You’ll need a few simple ingredients to make this yummy blueberry muffin cake, but it really comes together quickly! Here are a few items that I found helpful when making this delicious cake:

• Round Tube Pan – this makes the perfect shaped cake!
• Turbinado Sugar – this is KEY to making this cake taste just like a bakery blueberry muffin! You know how they always put that course sugar on top of muffins at really nice little bakeries? Yeah. Don’t skip this!
• Vanilla Bean Paste – This Rodelle Vanilla Bean Paste is my favorite!

High Elevation Cake Adjustments

For reference, I live at 5,800 feet. These adjustments would likely give you the result that you are looking for if you live within a few hundred feet of where I am at. But high altitude baking can be a lot of trial and error!This should then give you a starting point to go off of to experiment with your own ingredients at whatever elevation you live at! I would also recommend checking out this guide here.

• All- Purpose Flour – increase by 2 tbsp. Additional flour helps to strengthen the structure of the baked good so that it will rise correctly.
• Use 4 eggs. This will keep the baked good from drying out at a higher baking temperature and evaporation rate. If I am baking a cake, I like to add one more egg to increase the liquids in most recipes. This should hold true at most higher elevations, but experiment with it, of course!
• Baking Soda – decrease to 1/2 tsp. You can see this table on King Arthur’s website for how to adjust leavening agents for higher elevations (scroll down a ways to the “Leavening” section on their site). For my elevation, I typically cut all leavening agents in half. This allows for the right chemical reactions to happen between the other ingredients for the perfect rise. If there is too much leavening within the batter, not all of it gets used up (not all of it reacts with the other ingredients), so you are left over with a soapy bitter-tasting baked good due to the excess baking soda or baking powder in the batter.
• Baking Powder – decrease to 1/2 tsp. Essentially for the same reasons as for the baking soda!
• Granulated Sugar – decrease by 1/2 tbsp. This should hold true at most high elevations. Always decrease your sugars by 1 tbsp. per cup.
• Brown Sugar – decrease by 1/2 tbsp.
• Increase oven temperature to 360° F. Since rising and evaporation proceed more quickly at higher elevations, you will want to use a higher baking temperature to set the structure of the baked goods so that they don’t sink in the middle and dry out on the edges. I recommend starting with increasing the baking temperature stated in the recipe by 10 – 15° F and go up from there in small increments (all the way up to 25° F increase if needed).
• Decrease baking time by 5 or more minutes. This is because you will be baking at a higher temperature. You don’t want your cake to burn! I usually decrease by 5-8 minutes per 30 minutes of baking time and adjust from there. Keep a close eye on your dessert in the oven while you are experimenting with time and baking temps.

The Best Back to School Treat!

I hope that you enjoy this yummy blueberry muffin cake! It really would make for the perfect back-to-school breakfast or after-school snack to get you through all of the homework and projects!

For other yummy muffin recipes, check these out!

• Spiced Chocolate Chip Banana Muffins
• Dark Chocolate Mocha Muffins

As always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.