This blueberry muffin cake is all the mouth-watering flavor of traditional blueberry muffins—complete with a yummy crumble topping! —without the fuss of filling tins or storing individual muffins.
Earlier this week, ALDI had a great sale on blueberries. You have to keep your eye on their “Produce Picks” because you can really find some terrific, crazy low deals on fruits and veggies!
Rather than go the traditional individual muffin route this time, I decided to keep it super simple and make a blueberry muffin cake with a crumble topping.
Once the batter was prepped (same as I’d make it for regular muffins), I just poured it into a greased 9×13″ glass baking dish. I like this particular baking dish because it has a plastic lid that fits on securely, making leftover storage a breeze!
I could have baked it at this stage.
Instead I thought it needed the yummy crumble topping so connected to the traditional blueberry muffin.
Sometimes I think I’d be fine only eating the crumble topping, so leaving it off kind of felt like a travesty.
If I’m being honest.
And, making a crumble topping is as easy as tossing butter, flour, sugar, cinnamon and a dash of salt into my mini food processor and giving a thirty second whirrrr.
So on went the crumble topping.
And then it was off to the oven for a thirty minute bake, with one rotation at the fifteen minute mark.
The sides got golden and the blueberries got juicy.
And then there was nothing left to do but to devour it.
Check out another reader favorite that’s chock full of blueberries here: Blueberry Crumble Bars.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup canola oil
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons pure vanilla extract
- ½ cup whole milk
- 1 pint fresh blueberries (or 2 cups frozen)
- ½ cup sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ cup salted butter, cubed
- Preheat the oven to 375°F. Lightly coat the bottom and sides of a 9x13" pan with non-stick spray or butter. Set it aside.
- In the bowl of a stand mixer fit with a whisk attachment (or another large mixing bowl if you're using a hand-held mixer), beat the oil, sugar and eggs together on medium-high speed for 2 minutes, or until it becomes creamy yellow and frothy. Scrape the sides down every now and again if needed. Add the vanilla extract and continue mixing for another minute.
- Meanwhile, whisk the flour, baking powder and salt together in a separate mixing bowl.
- Turn the mixer down to medium-low and add the flour mixture about a quarter cup at a time, alternating with the milk, incorporating each addition fully before adding the next.
- Use a rubber spatula to fold the blueberries into the batter until they're just combined.
- Pour the batter into the prepared baking dish and then sprinkle with the crumble topping.
- Bake it for 15 minutes, turn the pan 180° and then bake it for another 15 minutes, or until the top is golden and bounces back when you gently press.
- Let it cool for 15 minutes before serving.
- Combine the sugar, flour, salt, cinnamon and butter in a food processor. Process on high until small pea-sized shapes form.
- If you don't have a food processor, whisk the dry ingredients together in bowl, then soften the butter slightly and use a fork to blend the ingredients together.
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