The batter is a classic muffin formula, enriched with blueberries and topped with a buttery cinnamon sugar mixture before it goes into the oven. The 6-inch springform produces a cake tall enough to slice into proper wedges, each one with a share of the crunchy top and enough blueberries that no bite goes without one.
The springform format is the detail that elevates this from a tin of muffins to something you bring to the table whole and slice. For two people, a 6-inch cake is the exact right size, generous enough to feel like an occasion, small enough that it belongs entirely to the two of you.
The combination of tender, buttery cake and juicy blueberries tastes like a treat, while the cinnamon sugar topping adds just the right amount of sweetness and crunch. It’s the perfect balance of indulgence and comfort, making it an ideal way to start the day.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter
- All-purpose flour
- Granulated sugar
- Baking powder
- Milk
- Egg
- Vanilla extract
- Blueberries
- Salt
- Cinnamon sugar: sugar, cinnamon, butter (optional) – or confectioner’s sugar (optional)
How to Make a Blueberry Muffin Cake with Cinnamon Sugar
Step 1 – Butter a 6″ springform (bottom and sides) or use parchment paper for the bottom and only butter the sides.
Mix flour, sugar, baking powder and salt in one bowl. Mix egg, butter, milk and vanilla in another bowl.
Step 2 – Add wet ingredients to the dry ingredients until incorporated. Fold the blueberries into the batter.
Step 3 – Pour the batter into the springform and tap the form on the counter to get rid of any air bubbles.
Place the cake in the oven (350°F) and bake for 50-55 minutes or until a toothpick comes out clean.
Allow to cool for about 10 minutes.
Step 4 – Take the cake out of the form. You may need to use a spatula around the edges. Brush top and sides with melted butter.
Sprinkle top with the cinnamon sugar and use your hands to press the cinnamon sugar onto the sides of the cake.
Cut and serve or allow the cake to cool to room temperature.
Other Cakes Recipes to Try
Blueberry Muffin Cake with Cinnamon Sugar
Pin Recipe FacebookIngredients
- 2 ounces butter, melted, but not browned
- 4.5 ounces all-purpose flour
- 1/2 cup sugar, + 2 tablespoons
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup blueberries
Cinnamon Sugar (optional)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, melted, not browned
Instructions
- Preheat your oven to 350°F.
- Butter a 6″ springform (bottom and sides) or use parchment paper for the bottom and only butter the sides.
- Mix flour, sugar, baking powder and salt in one bowl. Mix egg, butter, milk and vanilla in another bowl.
- Add wet ingredients to the dry ingredients until incorporated.
- Add the blueberries and fold these into the batter.
- Pour the batter into the springform and tap the form on the counter to get rid of any air bubbles.
- Place the cake in the oven and bake for 50-55 minutes or until a toothpick comes out clean. Allow to cool for about 10 minutes.
- Take the cake out of the form. You may need to use a spatula around the edges. Be careful as the cake is still warm and can easily break. Brush top and sides with melted butter.
- Sprinkle top with the cinnamon sugar and use your hands to press the cinnamon sugar onto the sides of the cake.
- Cut and serve or allow the cake to cool to room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.