Name: Blueberry Muffin Cake
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups fresh or frozen blueberries; 3 cups of all-purpose flour; 1 cup granulated sugar; 4 tsp baking powder; 1 tsp salt; 2/3 cup butter; 2 large eggs; 1/2 - 1 cup milk (start with 1/2 cup, add more if needed); 1 tbl vanilla extract

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This simple recipe for blueberry muffin cake uses basic pantry ingredients and few dishes. You’ll get the great muffin flavor plus easy cleanup!

breakfast blueberry muffin bake in a 9X13 glass pan

Blueberry muffins are a family favorite. They make a delicious homemade treat or quick breakfast. But I have a confession…

I really dislike washing muffin tins.

I know, I know..it sounds ridiculous. But scrubbing the individual cups just feels so tedious. Especially since my boys ask for muffins pretty much every week.

But I’ve found a solution. Instead of baking in a muffin tin, I use a 9X13 baking dish and we call it blueberry muffin cake!

This best thing is, you still get the great flavor of blueberry muffins, but the cleanup is easier.

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Ingredients for Blueberry Muffin Cake

Fresh or frozen blueberries
Sugar
All-Purpose Flour
Baking Powder
Salt
Unsalted Butter
Milk
Eggs
Vanilla Extract

This recipe makes the equivalent of 24 muffins – so it’s quiet a large cake! See below for tips on freezing if needed.

Step One

Preheat oven temperature to 400 degrees.

You’ll want to start with a large mixing bowl. Combine flour, sugar, baking powder, and salt. Whisk the dry ingredients together well.

glass mixing bowl with dry baking ingredients

Step Two

Melt your butter in a measuring cup that will hold all liquid (or medium bowl).

Step Three

To the melted butter, add milk, eggs, and vanilla extra. Whisk until combined.

Grab the recipe for this delicious (and of course simple) chocolate chip banana bread!

Step Four

Pour the wet ingredients into the flour mixture. Mix until no streaks of flour remain. Your batter will be pretty thick, but if it’s too thick to stir, just add a little milk.

Step Five

Fold your frozen or fresh blueberries into the muffin batter.

Step Six

Pour the cake batter into a greased 9X13 baking dish. You can grease with more butter, oil, or non-stick cooking spray.

blueberry muffin cake batter in glass baking dish

Bake in preheated oven for 25-30 minutes, or until center of the cake is set and top is golden brown.

Muffin cake can be cut into squares with a butter knife and served on plates.

This baked chocolate brownie oatmeal is another recipe that makes for an easy breakfast that everyone will love!

To Store

Your muffin cake can be stored at room temperate in an airtight container for about 3 days. You can refrigerate the cake to store for a few more days.

To Freeze

You can also freeze this muffin cake! I like to cut the cake in to squares, wrap in plastic wrap, and then place in a freezer bag. When we’re ready to enjoy, I just take a square out and microwave for 30 seconds to 1 minute.

The cake squares should remain fresh in the freezer for 1-2 months.

Substitutions

Butter – You can substitute the butter with an oil of your preference. Vegetable oil, avocado oil, or coconut oil should all work fine. Coconut oil will add a slight coconut-y flavor to the cake.
Milk – You should also use non-dairy milk in this recipe. I’ve tried it with coconut milk with good results, just a slightly different flavor.
Flour – I have not tried this recipe with a gluten free flour – but if you do, let me know how it turns out!

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5 from 1 vote