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    You are in: Home / Recipes / Blueberry Muffin Cake Recipe
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    Blueberry Muffin Cake

    Blueberry Muffin Cake. Photo by Mega

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Kittencalskitchen's Note:

    This is a wonderful buttery-tasting cake with a muffin-like texture and also great using fresh or frozen cranberries also, haven't tried it as yet but you might want to try this using fresh chopped firm strawberries in place of blueberries, you can use 1 teaspoon almond extract in place of vanilla... my family loves this cake!

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    9x9 cake

    Units: US | Metric




    1. 1
      Set the oven to 350 degrees.
    2. 2
      Grease a 9 x 9-inch baking pan, and dust with flour.
    3. 3
      For the topping, stir all ingredients together in a small bowl; set aside.
    4. 4
      For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
    5. 5
      In a large bowl, stir together the flour, sugar and baking powder to blend.
    6. 6
      Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
    7. 7
      Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
    8. 8
      Transfer the batter to prepared baking pan.
    9. 9
      Sprinkle the reserved topping mix over the batter.
    10. 10
      Bake for approximately 50 minutes to 1 hour.
    11. 11
      Remove from oven, and cool the cake in pan on a wire rack.

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    Ratings & Reviews:

    • on February 20, 2014


      I made this cake today to use up some buttermilk and frozen blueberries. I wanted to make it a little healthier so I substituted half splenda for the sugar and half applesauce for the butter in the cake part. You sure wouldn't know that any adjustments were made as it was absolutely delicious. I also added 1/4 cup flour and 1/4 cup quick oats along with another 1 1/2 tablespoons of butter to the topping to make it more like a crunchy streudel. I'm afraid we all like this cake so much that it's not going to last long. Thanks for posting!

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    • on March 18, 2011


      Made exactly as recipe states...Texture is definitely like a muffin/coffee cake. Was a great way to use up fresh blueberries that I had frozen a while back.

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    • on October 21, 2010


      Delicious - moist with great flavour. Didn't have blueberries but did have Saskatoons - this recipe perfect for those wonderful berries. Loved this buttery tasting muffin cake which is so on for my next 'make and take' ... and into my family favourites cookbook. A winner at our house.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Blueberry Muffin Cake

    Serving Size: 1 (1495 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4155.6
    Calories from Fat 1520
    Total Fat 168.9 g
    Saturated Fat 81.1 g
    Cholesterol 686.8 mg
    Sodium 2514.5 mg
    Total Carbohydrate 627.4 g
    Dietary Fiber 21.6 g
    Sugars 416.9 g
    Protein 54.2 g

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