This Blueberry Muffin Cake has all the flavors of your favorite muffin, with a delicious lemon glaze that is the perfect summer treat!
Blueberries are pretty much my favorite food in baked goods. I don’t love them so much on their own, but put them in a bagel, muffin, or cake I am alllll about it.
This Blueberry Muffin Cake is no exception. But it is exceptional. Moist cake with blueberries and lemon, topped with a lemon glaze. Imagine a blueberry muffin in cake form. Amazing.
What do you need to make Blueberry Muffin Cake?
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Unsweetened applesauce
Eggs
Vanilla extract
Lemon juice and zest
Plain Greek yogurt
Fresh blueberries
Powdered sugar
Heavy cream
How to make Blueberry Muffin Cake:
Full Printable Recipe Below!
1.) Preheat oven to 350 degrees. Spray bundt pan well with non-stick spray – I like to use one with flour in it. If you don’t, then lightly dust with flour and shake out excess after spraying.
2.) In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
3.) Pour sugar into the bowl of an electric stand mixer fitted with the paddle attachment. Add applesauce and mix until well combined, scraping down the sides as needed.
4.) Add eggs, vanilla, lemon juice and zest and mix until combined.
5.) Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in Greek yogurt, then add remaining 1/2 of the flour mixture and mix until well combined.
6.) Gently stir in blueberries.
7.) Pour into the prepared bundt cake pan and cook for 40-45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs.
8.) Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack or serving plate to let the cake cool completely before frosting.
9.) Combine powdered sugar with lemon juice and mix well. Add 1-2 tablespoons of heavy cream to reach desired consistency.
10.) Pour frosting over the cooled cake (or you can use a frosting bag to pipe it on, if you prefer).
Now you get to bask in the glorious beauty of this Blueberry Muffin Cake. Before you cut into it and watch it disappear. Because it will. In a hurry.
Blueberry deliciousness with a perfect lemon glaze. What more could you want in a summer dessert??
Want more delicious blueberry recipes? Of course you do! Try my Blueberry Crumb Bars and No Bake Blueberry Lemon Cheesecake Tart!
Follow me on Pinterest for more great recipes!
Make sure you check out more #BerryWeek recipes below!
Blueberry Muffin Cake
Equipment
- Bundt Pan
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1 cup unsweetened applesauce
- 4 large eggs
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- zest of 1 lemon
- 1 cup plain Greek yogurt
- 2 cups fresh blueberries
For the Lemon Glaze:
- 2 cups powdered sugar
- Juice of 1 lemon
- 1-2 Tbsp heavy cream
Instructions
- Preheat oven to 350 degrees. Spray bundt pan well with non-stick spray – I like to use one with flour in it. If you don’t, then lightly dust with flour and shake out excess after spraying.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Pour sugar into the bowl of an electric stand mixer fitted with the paddle attachment. Add applesauce and mix until well combined, scraping down the sides as needed.
- Add eggs, vanilla, lemon juice and zest and mix until combined.
- Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in Greek yogurt, then add remaining 1/2 of the flour mixture and mix until well combined.
- Gently stir in blueberries.
- Pour into the prepared bundt cake pan and cook for 40-45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs.
- Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack or serving plate to let the cake cool completely before frosting.
While the cake is cooling, prepare the frosting:
- Combine powdered sugar with lemon juice and mix well. Add 1-2 tablespoons of heavy cream to reach desired consistency.
- Pour frosting over the cooled cake (or you can use a frosting bag to pipe it on, if you prefer).
Nutrition
Friday Berry Week Recipes
Blackberry Bourbon Mule by A Kitchen Hoor’s Adventures
Blueberry Buttermilk Scones by The Redhead Baker
Blueberry Lemonade by Cindy’s Recipes and Writings
Blueberry Muffin Cake by Sweet Beginnings
Blueberry Cheesecake Salad by Eat Move Make
Easy Blackberry Cobbler by Blogghetti
Fresh Berry Toasts with Sweet Ricotta by Palatable Pastime
Mixed Berry Scones by Family Around the Table
Raspberry Mojitos by Hezzi-D’s Books and Cooks
Raspberry White Chocolate Poke Cake by Cheese Curd In Paradise
Strawberry Avocado Smoothies by Daily Dish Recipes
Strawberry-Rhubarb Batter Cobbler by Palatable Pastime
Summer Berry Charcuterie Board by The Freshman Cook
Vegan Summer Berry Galette by The Baking Fairy
Leave a Reply