Blueberry Muffin Cake

Blueberry Cake

  • 1 cup (230 grams) unsalted butter, softened
  • 2 cups (500 grams) sugar
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • 2 3/4 cups (385 grams) all-purpose-flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup (60 ml) buttermilk
  • Zest of 2 lemons
  • 1 pound (450 grams) fresh blueberries


  1. Preheat the oven to 325 F/160 C.
  2. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour, or grease with butter/shortening. It’s a must actually, no need to tell.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
  4. In a bowl with electrical mixer, cream the butter and sugar together until light and fluffy.
  5. Beat in the eggs and vanilla.
  6. On low speed, slowly add the dry mixture and buttermilk. Alternate.
  7. Before turning the mixer off, beat in the lemon zest.
  8. Stir in half of the blueberries.
  9. Pour the batter into the prepared bundt pan (or any pan you like actually but bundt pan looks cuter) and sprinkle the remaining blueberries over the top.
  10. Bake for 60-80 minutes.
  11. If it’s done, be patient. Let it cool until at least 30 minutes then you can flip the cake.

Oat Crumble Topping

  • 2 tablespoons (29 grams) butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds


  1. Mix all ingredients.
  2. Sprinkle the mixture over a baking sheet and bake in heated oven for 5-10 minutes.
  3. Cool before proceeding.

PS: my fault was I didn’t bake first, as you can see that the almonds don’t look tempting at all.

Buttermilk Glaze

  • 3 tablespoons buttermilk
  • 1 cup (160 grams) powdered sugar


  1. Whisk the buttermilk and powdered sugar in a small bowl.
  2. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Source: A Spicy Perspective

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