Blueberry Muffin Cake Recipe

Blueberry Muffin Cake Recipe
By The Cooking World, Editorial Staff
September 30, 2022

Our Favorite Blueberry Muffin Cake Recipe

To say goodbye to summer, we decided to share the recipe for our Blueberry Muffin Cake.

Inspired by a recipe in Zoë Bakes Cakes, our recipe adds a little almond flour, white spelt flour, and walnuts to amp up the heartiness that sets off the tart explosions of blueberry flavor.

To add an extra boost to the blueberry flavor, we add just a little bit of ground coriander. This is a super magical spice for blueberries because they share an essential oil, so when combining a little bit of coriander in the blueberries, you bring out a little more of their lemony brightness without it tasting spicy.

10 minutes
1 hour 10 minutes
8 to 10 people


140 g (10 tablespoons) butter, at room temperature
200 g (1 cup) granulated sugar
120 g (1 cup) all-purpose flour
35 g (¼ cup) white spelt flour
60 g (½ cup) almond flour
4 g (1 teaspoon) baking powder
1.5 g (¼ teaspoon) kosher salt
2 eggs, at room temperature
120 g (½ cup) whole milk, at room temperature
5 g (1 teaspoon) vanilla extract
310 g (2 cups) fresh or frozen blueberries
15 g (1 tablespoon) all-purpose flour
1.5 g (¼ teaspoon) ground coriander

For the Topping

60 g (½ cup) chopped walnuts
45 (3 tablespoons) granulated sugar
1 pinch kosher salt
30 g (2 tablespoons) unsalted butter, cut into 8 pieces
Whipped Cream for serving

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  1. Preheat the oven to 190 ºC (375 °F). Grease a 20 cm (8-inch) springform pan, then line the bottom with greased parchment paper.
  2. In a food processor, combine the butter, sugar, all three flours, baking powder, salt, eggs, milk, and vanilla and process until smooth.
  3. Pour the batter into the prepared pan. Combine the blueberries with 1 tablespoon of flour and ground coriander and add to the top of the batter. Run a knife around the batter to distribute the berries and release any large air bubbles. (If you use frozen berries, they will sink as the cake bakes; fresh ones will stay closer to the top.)
  4. Bake until the cake is starting to set in the middle and is golden brown, about 45 minutes.
  5. Meanwhile, in a small bowl, toss together the walnuts, sugar, cinnamon, and salt.
  6. Sprinkle the topping over the cake, distribute the butter evenly over the topping, and continue to bake until a tester comes out clean, about 25 minutes more. (The cake may take 5 minutes longer to bake if you are using frozen berries.) Let the cake cool in the pan, to just about room temperature, and then run a knife around the edge. Remove the sides of the springform and transfer to a serving plate.
  7. Serve the cake warm with a dollop of whipped cream.
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