Blueberry Muffin Cake With Crumb Topping

Ever had that moment when you can’t decide between muffins or cake for breakfast? Well, stop stressing because I’ve got the answer to your existential baking crisis. This Blueberry Muffin Cake with Crumb Topping is literally the best of both worlds – all the blueberry goodness of muffins but in a delicious, slice-able cake form. Plus, that crumb topping? Chef’s kiss. Let’s just say my “taste-testing” turned into eating half the cake before anyone else got home.

Why This Recipe is Awesome

First off, this recipe is basically foolproof. If you can stir things in a bowl without spilling everywhere (and honestly, even if you can’t), you can make this cake. It’s got that classic blueberry muffin flavor but in a format that feels fancy enough for company. And that crumb topping? It’s the part everyone fights over on muffins, but now there’s enough for everyone!

The best part? This cake works for literally any time of day. Breakfast? Absolutely. Afternoon snack? You bet. Midnight refrigerator raid? Been there, done that, no regrets.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular boring kind, nothing fancy)
• 1 tablespoon baking powder (yes, a whole tablespoon – I triple-checked)
• ½ teaspoon salt (just a pinch between friends)
• ½ cup unsalted butter, softened (as in, left on the counter, not nuked in the microwave until it’s soup)
• 1 cup granulated sugar (the white stuff)
• 2 large eggs (from chickens, preferably)
• 1 teaspoon vanilla extract (the real stuff, not that imitation nonsense)
• ½ cup milk (cow, almond, oat – you do you)
• 2 cups fresh blueberries (or frozen if it’s winter and you’re not made of money)

For the crumb topping (AKA the best part):

• ½ cup granulated sugar
• ⅓ cup all-purpose flour
• ¼ cup unsalted butter, cold and cubed (like your ex’s heart)
• 1 teaspoon cinnamon (because cinnamon makes everything better)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Don’t skip this step unless you enjoy waiting around while your oven heats up and your batter starts to get weird.
2. Grease a 9-inch square baking pan. If you’re feeling fancy, line it with parchment paper too – future you will thank present you during cleanup.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside while you do the fun stuff.
4. In a larger bowl, cream together the butter and sugar until it’s light and fluffy. This takes about 3 minutes with an electric mixer or 10 minutes by hand if you’re looking for an arm workout.
5. Add eggs one at a time, beating well after each. Toss in the vanilla. Your batter should now smell amazing.
6. Gradually add the flour mixture to the butter mixture, alternating with milk. Start and end with flour. Mix until just combined – overmixing is the enemy here!
7. Gently fold in the blueberries. If you’re using frozen ones, don’t thaw them first unless you want a completely blue cake (which, honestly, could be fun too).
8. Pour the batter into your prepared pan and spread it out evenly.
9. Now for the crumb topping: Mix sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter, two knives, or just get in there with your fingers until it resembles coarse crumbs.
10. Sprinkle the crumb topping generously over the cake batter. Don’t be shy – that’s the good stuff!
11. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean (minus any blueberry juice).
12. Let it cool for at least 15 minutes before cutting. I know it’s hard to wait, but you’ll avoid the “too hot, burned mouth, can’t taste anything” regret.

Common Mistakes to Avoid

Let’s be real, even simple recipes have their pitfalls. Here are some ways to avoid turning your delicious cake into a disappointing mess:

• Blueberry explosion: Tossing your blueberries in a little flour before adding them to the batter prevents them from sinking to the bottom. Unless you want a blueberry upside-down cake, which isn’t the worst accident.
• Overmixing the batter: This isn’t a workout class. Once the flour goes in, mix just until combined unless you want a cake with the texture of a rubber tire.
• Opening the oven repeatedly to “check”: I know it’s tempting, but every time you open that door, you’re letting out heat. Your cake will take longer and might even sink in the middle. Trust the process.
• Cutting into it while it’s too hot: Patience, grasshopper. Let it cool a bit so it sets properly, or you’ll just have a delicious mess instead of beautiful slices.

Alternatives & Substitutions

Not everyone has a perfectly stocked pantry or the same dietary needs, so here are some tweaks:

• Berry swap: Not a blueberry fan? (Who are you?) Try raspberries, blackberries, or chopped strawberries instead.
• Make it dairy-free: Use plant-based butter and your favorite non-dairy milk. Oat milk works particularly well here IMO.
• Gluten-free version: Substitute a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum, or your cake might fall apart faster than my last relationship.
• Reduce the sugar: You can cut the sugar by ¼ cup in both the cake and topping if you prefer things less sweet. The blueberries add natural sweetness anyway.
• Add some zing: Throw in some lemon zest to the batter for a citrusy twist that pairs beautifully with blueberries.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! This cake actually tastes even better the next day when the flavors have had time to mingle and get to know each other. Store it covered at room temperature for up to 2 days, or in the fridge for up to 5 days (if it lasts that long, which it won’t).

My blueberries sank to the bottom. What gives?
Did you skip my advice about coating them in flour? That’s why. The thin layer of flour helps them “hang” in the batter during baking instead of conducting a synchronized diving competition to the bottom.

Can I freeze this cake?
You bet! Cut it into portions, wrap them individually, and freeze for up to 3 months. Future you will be so grateful when that sweet tooth strikes at midnight.

Why is my crumb topping melting into the cake?
Your butter was probably too warm. The crumb topping needs cold butter to maintain those beautiful, craggy crumbs during baking. Warm butter = sad, flat topping.

Can I make this into actual muffins?
Sure thing! Just divide the batter into a muffin tin lined with paper liners. You’ll need to reduce the baking time to about 20-25 minutes. Check with a toothpick to be sure.

Is this cake good for breakfast?
Is the sky blue? Does water make things wet? Of course it’s good for breakfast! It has fruit in it, which basically makes it a health food. At least that’s what I tell myself.

Final Thoughts

Honestly, this Blueberry Muffin Cake with Crumb Topping is the kind of recipe that makes you look like you know what you’re doing in the kitchen, even if your cooking skills typically end at boiling water. It’s forgiving, adaptable, and guaranteed to make people think you spent way more time on it than you actually did.

The next time someone asks you to bring something to brunch, whip this bad boy out and watch the compliments roll in. Or just make it for yourself on a Tuesday night because you deserve nice things. Either way, you can’t go wrong with this perfect hybrid of cake and muffin goodness. Now go preheat that oven – deliciousness awaits!