Cozy Blueberry Muffin Cake

1 cake
1 hr 10 min

This cozy blueberry muffin cake is the perfect back-to-school breakfast or afternoon snack for you and your kids! Or, if you’re just in the mood for a cozy little breakfast cake for your crisp, fall mornings, it’s great for that too! Loaded with blueberries and topped with sparkling sugar, you won’t want to miss this new take on a blueberry muffin! You can even substitute a different seasonal fruit in this recipe if you are feeling like switching it up! Chopped apples would be absolutely delicious in this recipe as well for a more “fall” take on this year-round breakfast 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.

Recipe details

  • 1  cake
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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Ingredients


  • 1 1/2 cups + 1 tbsp all-purpose flour (divided)
  • 1 1/2 cups cake flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup unsalted butter (melted)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup maple syrup
  • 3 large eggs (room temperature)
  • 1 tsp vanilla bean paste
  • 1 tbsp lemon zest (from about 1 lemon)
  • 1/2 cup full-fat greek yogurt (room temperature)
  • 1 cup fresh blueberries
  • 4 tbps turbinado sugar

Instructions


*For high altitude adjustments, see the "High Elevation Cake Adjustments" section above!
Preheat oven to 350°F and spray a 10-inch tube pan with baking spray, or butter and flour the sides of the pan.
In a medium bowl, whisk together 1½ cups of all-purpose flour, the cake flour, salt, baking powder and baking soda. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, maple syrup, eggs, vanilla bean paste and lemon zest. Whisk in yogurt. Add to the flour mixture and whisk until the dry ingredients are just moistened.
In a small bowl, toss together the blueberries and the remaining 1 tbsp of flour. Fold blueberries into the batter, but do not overmix. Spoon the batter into the prepared cake pan and smooth the top with a knife or offset spatula. Top with turbinado sugar.
Bake for 50-55 minutes, or until a wooden toothpick inserted in the center comes out with a few moist crumbs. Let cool in pan for 15 minutes. Serve warm or at room temperature.

Tips

  • Cake can be stored in an airtight container at room temperature for up to 3 days.
  • You can also freeze slices of cake and save for later! Simply wrap slices of cake in plastic wrap and then in foil. Place in a freezer ziplock bag. When ready to eat, simply pull out a piece and leave at room temperature to thaw for a bit!

Amy Manes
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