Blueberry Muffin Cake

Crumbly and flavorful, this Blueberry Muffin Cake is sure to impress at any occasion. Enjoy this homemade dessert with a hot cup of coffee or topped with ice cream and whipped cream.
Cook Time
30 mins
  • 1 cup blueberries
  • 1 ½ cups all-purpose flour
  • ½ cup white sugar, divided
  • ¼ cup vegetable oil
  • ½ cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 teaspoons baking powder
  • ½ teaspoon salt


  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • 2 teaspoons cinnamon
  • ¼ cup butter
  1. Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  2. Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
  3. Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. Fold in blueberry mixture. Pour batter into the prepared baking pan.
  4. Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.