Blueberry Muffin Cake

Name: Blueberry Muffin Cake with Streusel Topping
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ cups all purpose flour, plus 2 tsp, separated; 1 ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp table salt; 5 tbsp unsalted butter, softened to room temperature; ½ cup granulated sugar; ½ tsp lemon zest; 1 large egg; ¾ cup plain yogurt; ¾ cups blueberries; 3 tbsp brown sugar; ¼ cup all purpose flour; 2 tbsp unsalted butter, melted and cooled; 1 pinch table salt

This blueberry muffin cake delivers moist, tender crumb with bursts of fresh berries and a sweet streusel topping. It's make-ahead friendly and can be prepared in a slow cooker, making it ideal for advance breakfast planning.

🌍American 🥗Vegetarian 🏷️Breakfast 🏷️Dessert 🏷️Slow cook 🏷️Blueberries Muffin

🏷️

Total

2h 45m

Servings

6

Difficulty

Expert

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ cups all purpose flour, plus 2 tsp, separated
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp table salt
5 tbsp unsalted butter, softened to room temperature
½ cup granulated sugar
½ tsp lemon zest
1 large egg
¾ cup plain yogurt
¾ cups blueberries
3 tbsp brown sugar
¼ cup all purpose flour
2 tbsp unsalted butter, melted and cooled
1 pinch table salt

14 Ingredients

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Instructions

1
Spray a Suvie pan with nonstick cooking spray.
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3
Beat butter and sugar together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and lemon zest and beat to incorporate, scraping down the bowl as necessary.
4
Reduce speed to low and add the flour mixture until just incorporated. Add the yogurt and mix until incorporated.
5
If using frozen blueberries, toss them with 2 tsp flour to coat. Fold blueberries into the batter by hand, scraping the bottom of the bowl to ensure no pockets of flour remain.
6
Spread batter into the prepared pan, smoothing the top. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour and 30 minutes
7
While the cake cooks, prepare the streusel topping. In a small bowl, stir together the brown sugar, flour, and salt. Drizzle with melted butter and stir to combine. Set aside.
8
After the muffin cake has finished cooking, remove pan from your Suvie and sprinkle streusel over the top. Return pan to your Suvie and broil for 5-7 minutes, rotating pan halfway through cooking.
9
Remove muffin cake from your Suvie and let it cool in the pan for 10 minutes. Run a butter knife along the sides of the cake, cut into pieces, and serve.

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Tips & Notes

Pro tips

Coat blueberries lightly in the reserved 2 tsp flour before folding in to prevent them from sinking to the bottom.
Use room-temperature butter and egg for a smoother batter; cold ingredients can cause lumps and uneven mixing.
Do not overmix the batter once yogurt is added; fold gently until just combined to keep the cake tender and prevent toughness.
If slow-cooking, line the insert with parchment or spray well, and check at the lower end of the time range since slow cookers vary in heat.

Substitutions

Plain yogurt → sour cream or Greek yogurt (adjust liquid ratio slightly if using thick Greek yogurt)
All-purpose flour → whole wheat flour (use 1¼ cups to reduce density; cake will be slightly denser)
Granulated sugar → light brown sugar (adds subtle molasses depth; reduce by 1 tbsp to prevent over-sweetness)
Lemon zest → ½ tsp vanilla extract or ¼ tsp almond extract (shifts flavor profile but maintains moisture)

Storage & make-ahead

Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat gently in a 300°F oven for 10 minutes or microwave individual slices for 20–30 seconds.

Equipment

slow cooker (if using slow-cooker method) · 8 or 9-inch cake pan or round baking dish

Common Questions

Can I make this blueberry muffin cake ahead of time?

Yes. Bake or prepare in the slow cooker up to 2 days ahead, wrap tightly, and store at room temperature or refrigerated. Add streusel topping just before serving for best texture.

What's the difference between using fresh and frozen blueberries?

Fresh blueberries yield brighter flavor and cleaner bake; frozen blueberries (thawed and drained) work but may bleed slightly into the batter, darkening it. Toss either in a bit of flour to prevent sinking.

How do I know when the blueberry muffin cake is done?

A toothpick inserted into the cake (not a berry) should come out with a few moist crumbs. The top should be set and lightly golden. Overbaking dries it out.

Can I double this recipe?

Yes. Double all ingredients and bake in a larger pan or two standard pans, adding 5–10 minutes to baking time. Slow-cooker method may require an extra 30–45 minutes.