One of the bf’s favorite baked items is a blueberry muffin. He told me to make them at least once this summer and I finally got around to it a few weeks ago.
I was feeling nice one day and decided to make a batch for him. About 20 minutes later the oven was preheated, the batter was made, but I couldn’t find a muffin pan!
The next best option was to make this in the 9×9 pan and go the crumb cake route. While this muffin cake is not as dense as a crumb cake it still pairs well with coffee for a sweet breakfast option.
I don’t think the cake lasted longer than 24 hours…it was a big hit. I will be making this recipe multiple times in the near future, both cake and muffin style!
Blueberry Muffin Cake
Recipe adapted from The Curvy Carrot
- 4 tbsp (1/2 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 3/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup plain (or vanilla) greek yogurt – you could also sub sour cream
- 1 generous cup blueberries
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 tsp cinnamon
- 2 tbsp cold butter, diced
- Preheat the oven to 350 degrees F and grease an 8×8 or 9×9 pan.
- In a small bowl whisk together the 1 cup flour, baking powder, baking soda and salt. Set aside.
- In the bowl of your stand mixer, using the paddle attachment on medium high speed, cream the 4 tbsp softened butter, 1/2 cup sugar and vanilla until very light and creamy – about 5 minutes. Scrape down the bowl occasionally while mixing.
- Add the egg and mix for an additional few minutes. Scrape down the bowl. Mix in half of the yogurt.
- On medium low speed add 1/2 the dry ingredients and mix for about 30 seconds. Mix in the remaining yogurt, then finished with the final half of the dry ingredients and mix until almost fully incorporated – 1 to 2 minutes.
- Fold in the blueberries (reserve a few for the top) and spread the batter into the prepared pan.
- In a separate smaller bowl, using your hands, combine the flour, sugar, cinnamon and butter until crumbles appear. Sprinkle the crumb mixture over the batter, and then toss a few more blueberries over the crumbles.
- Bake for 25-30 minutes, or until golden brown and an inserted toothpick comes out clean. Let the cake cool for 10-15 minutes then slice and serve.
You can also use this same recipe to make muffins! Instead of a 9×9 pan pour batter into muffin tins and bake for 18-23 minutes, or until golden brown.