I’ve died and gone to muffin heaven! This EASY Blueberry Muffin Cake is like a giant, moist blueberry muffin, complete with Brown Sugar Streusel and Maple Cream Cheese Glaze – perfect for Father’s Day!
Happy Almost Father’s Day! I thought there would be no better way to say good morning this Father’s Day than diving mouth first into a giant Blueberry Muffin!
I am actually speaking in church this Father’s Day and am in the middle of preparing my talk (you can read it HERE), so I’ve been thinking about my dad an extra lot. In fact, as I was lying awake one night thinking about what to say, I started making notes on my phone of things I’ve learned from my dad – soon I had over 50 of his favorite phrases, scriptures and memories and what I realized was my dad is so much a part of who I am – or at least who I want to be. From my faith, to my work ethic, to my perspective, I am my father’s daughter and feel so blessed to be mentored by such a Christ-like, family centered man.
One of my favorite memories of my dad is how he would take turns taking us kids on business trips with him. I don’t know how many other high powered CEOs were used to children playing Barbies or Star Wars under their New York high rise conference tables during meetings, but my dad introduced them to it. And upon every single hospitalization of mine through the years – over 20, my dad has always been right by my side with his scriptures, and a bulging briefcase of Reader’s Digests and Bits and Pieces to share. We have had so many meaningful talks about life with me looking at him from my hospital bed. Even when his business was struggling during my lung transplant, he was right by my side. Because, families are forever.
And on a a less sappy yet equally sincere note – so is the deliciousness of this Blueberry Muffin Cake.
I love blueberries from my Lemon Blueberry Cake to my Blueberry Cheesecake to my Blueberry Muffins; I love them so much I’ve even made Blueberry Cornbread Muffins (sooooo good)! So naturally, my love led me to make a giant Blueberry Muffin Cake!
How to Make Blueberry Muffin Cake
This Blueberry Muffin Cake looks super fancy but is super easy because – shhhhhh – it starts with a cake mix! We just put our house on the market so I never know when I will receive a text that someone will be at my house in 15 minutes – so I am doing a lot of simplifying – starting with cake mixes!
To make this easy cake, simply toss your blueberries in some of the cake mix (so they don’t sink when baked) and mix your cake mix with vanilla yogurt (makes the cake sooooo moist), vegetable oil, water, eggs and cinnamon. Then you can either mix in all your blueberries into the mix if you don’t want a blueberry swirl down the center of your cake – but if you do – then its as easy as reserving some blueberries and sandwiching them in between your blueberry batter layers.
Finally, top your Blueberry Muffin Cake with your delectable Brown Sugar Steuesel because a crumbly, sugary, pecan, cinnamon infused Streusel transforms a blueberry muffin from good to AH-mazing, then drizzle with luscious, Maple Cream Cheese Glaze.
And heaven has arrived. And is waiting to be shared with your dad/husband this Father’s Day.
Looking for more Breakfast Recipes?
- Eggs Benedict Casserole
- Banana Cream Cheese Stuffed Coffee Cake
- Creme Brulee French Toast
- California Breakfast Burritos
- Strawberry Cheesecake Waffles
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 25 minutes |
| Cook Time | 65 minutes |
| Servings | -12 servings |
- 1 pkg. yellow cake mix
- 1 3.4 oz. pkg. vanilla instant pudding mix
- 1 teaspoon cinnamon
- 1 cup vanilla yogurt (lowfat/nonfat okay)
- 1/2 cup Vegetable oil
- 1/4 cup water
- 4 large eggs
- 1 tablespoon vanilla extrat
- 1 pint blueberries, separated
- 1 cup pecans
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 6 tablespoons butter, cubed and chilled
- 1/2 teaspoon cinnamon
- 4 oz. cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar, sifted
Ingredients Blueberry Muffin Cake
Brown Sugar Streusel
Maple Cream Cheese Glaze
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- Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
- Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
- Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick.
- (Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
- Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
- Bake for 60-65 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
- Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!
- Store in an airtight container for 5-7 days.
*A bundt cake pan will NOT work in this recipe because it does not have enough volume and the streusel won’t be on top when inverted.
**If you don’t want a blueberry swirl in your cake, then you can simply mix all the blueberries into the batter and eliminate step 4)
©Carlsbad Cravings Original
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You might also like:
Cream Cheese Stuffed Banana Bread Coffee Cake
Blueberry Muffins with Lemon Glaze
Overnight Creme Brulee French Toast
Flatbread French Toast Roll Ups or Pinwheels
Strawberry Cheesecake Pancakes
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Melanie | Gather for Bread says
Congrats on getting your house on the market. Hope it sells quickly!
Love this berry cake. That drizzle leaves me hungry for sure!
Jen says
Thank you so much Melanie – getting it on the market has to be the biggest part of the battle 🙂 I wish I could share a slice of this cake with you – hopefully someday!
Patti says
This is another winning recipe. It looks delicious. I definitely need to try it.
Jen says
Thank you so much Patti, I am excited for you to try it! IT won’t last long 🙂
Dorothy Dunton says
Hi Jen! Blueberries have always been one of my favorite berries! Where we lived in MI we were in the heart of blueberry country! All I had to do was drive a half mile down the road from our house. My son loves anything with blueberries and struesel! I’ll be giving him this recipe and he will be thanking you! 🙂
Jen says
It sounds so magical to drive half a mile from your house and have fresh blueberries! Thank you so much for passing this recipe onto your son- I hope he loves it! xo
Kristen says
Jen, I LOVE your dad. I just finished reading Wallflowers book and your dad is just amazing! I know he will enjoy every bite of your this cake–and you need all the short cuts you can get with a house on the market. We were there last summer. I threw my dirty dishes into my oven several times in middle of recipe when I got the call 🙂
I am sending you an email about the book–loved it, balled like a baby!
Jen says
Oh Kristen, you are the sweetest! I am so honored you read my book – I know it is no easy task when our circumstances are similar. I hope there were some good tear in there too 🙂 Thank you thank you, and emailing you back…
Marisa Franca @ All Our Way says
How exciting — a new house! Now using a cake mix is perfectly acceptable. What we used to do before a showing is bake cookies — the kind you find in the refrigerator section of the grocery store. We kept those on hand and so before the showing we had a wonderful aroma in the house plus cookies for the possible buyers. 🙂 Then, if all the cookies weren’t gone we’d freeze for next time. Worked out great!! The recipe looks and sounds delicious!! Have a great weekend.
Jen says
Thank you for being excited for us Marisa! We have an open house this weekend so I think I will have to use your baked cookies trick 🙂 I hope you had a wonderful weekend as well! xo
Amanda says
I don’t own a tube pan…can any other pans be substituted for this? Thanks!
Jen says
Hi Amanda, you can use a bundt cake pan but you will have to omit the crumb topping as the volume isn’t large enough and bake for less time – about 45 minutes. Alternatively, you could bake in a 9×13 and bake according to the cake box directions on the back of the box – hope this helps!
Valérie says
Hi Jen,
This cake looks gorgeous, thanks for sharing the recipe. Do you think it is possible to use frozen blueberries ?
I live in Barcelona, Spain, and I don’t know why but you can only find then in very small / expensive packs, not very practical for a cake.
Have a great day!!
Jen says
Hi Valerie, sorry for the late response. We have had a family wedding and all the craziness that goes with it! Yes, frozen blueberries would work just fine – don’t thaw them but be sure to rinse them in cold water several times – until the water is noticeably lighter when you drain them then dry the berries well with several layers of paper towels. Hope this helps!
Valérie says
Hi Jen, hope you had a good time with the weeding!
Thanks for your answer, I can’t wait to try the recipe. And let you know how it worked 🙂
Have a great week-end,
Val
Kevin | Keviniscooking says
I wish this was Star trek and you could transport a slice or two over. My, oh my, this looks divine! Love that “coat the berries in the mix so they don’t sink” tip.
Jen says
Sorry for the late response Kevin, we have been traveling for my little brother’s wedding and I am so behind 🙂 I wish this was star trek too so then I could eat all of YOUR amazing recipes! Man, if only we lived closer. Both living in San Diego just isn’t cutting it! xo
Colleen says
Jen, We have blueberries and your recipe looks wonderfully tasty. Love baking with vanilla yogurt! If I make this, I will play with subbing/removing some of the butter/oil. 1/2 cup of butter (8 TBS) is 92 grams of fat and 109 grams for the same measure in vegetable oil. With the fat in the cream cheese and eggs, each piece will range between 20-30+ grams of fat! (BTW, I came to your site for your yogurt hollandaise – can’t wait to try it! The hollandaise I made last night with chicken broth instead of butter was very underwhelming 😉 My husband has gall bladder disease and at 60, to save his gall bladder – against all of the doctors advising removal – we now limit dinners to 30 grams of fat, tops. Lunches and breakfasts must be much less. He’s much healthier, off blood pressure medicine, avoided major surgery, and we’ve both lost weight.) Colleen
Jen says
Hi Colleen! That is amazing your husband was able to avoid surgery and is off all blood pressure medicine – congrats on all the hard work to make that happen! I hope you were able to make this cake fit his dietary needs and that it still tasted delicious!
Lisa Myrick says
I showed this to my hubby a couple of weeks ago and he mentioned several times since then how good it looked. Today I made it for him as a surprise after he got home from work. He ate the first slice constantly raving about how good it was. Then he said “so much for supper” and ate a second slice…lol…needless to say it is a keeper. Thanks for sharing your wonderful recipes with us. (As a note, it only took 55 minutes in my oven and it was perfect.)
Jen says
Hi Lisa, you are so sweet to surprise your husband with this cake! I’m so glad it did not disappoint 🙂 And thank you so much for the note on the timing – I’ve changed it in the directions. Thanks for trying my recipes!!!
Marie says
Hi Jen, I am so glad I found your site. All your recipes are so good and easy to make. I made this for my women’s group and it was gone in minutes (and we’re a small group}. Then I made it for my church social and the same thing happened. Now it requested all the time. I told them I would share the recipe, but they said they liked it better when I made it. Thanks so much.
Jen says
Hi Marie, I am so happy you found my site as well, welcome!! I love hearing that this cake has been such a hit with multiple groups – yay! and that cracks me up that they like it better when you make it – smart group 🙂 – next time you need to take a big chunk out of the cake first as your baker’s fee 🙂 Thanks again Marie, have a great week!
Monica says
This is so delicious! I made it this morning and my family was in love with it! I can follow your recipes word for word and they come out just perfect! I never have to adjust ingredients and my favorite thing is that they turn out looking exactly like your pictures. That means you are truly cooking them as they are and aren’t just making them fancy for your blog. I love your recipes so much. Keep them coming!
Jen says
What an awesome comment Monica, thank you, thank you! I love that my recipes are easy to follow and that they come out like the pictures – just as it should be! And I’m thrilled this blueberry muffin cake was a hit with a fam – what a fun recipe to share with them!