Blueberry Muffin Cake

This cake is perfect for brunch, and the cream cheese frosting makes it a decadent dessert as well.

I came up with this cake while experimenting with different ways to use fresh berries during the last few weeks of summer. If you enjoy blueberry muffins, you’ll enjoy this cake because It’s basically just a giant blueberry muffin covered in cream cheese frosting. It’s actually a delicious combination though because the sweetness of the frosting brings out the subtle sweetness of the cake, and the lemon zest in the frosting pairs perfectly with the blueberries. And because I firmly believe in having your cake and eating it too, the cake is also full of fiber and omega-3 due to the organic whole wheat pastry flour and golden flaxseed meal.

Yield: Will depend on the size of your slices, but you should be able to get at least 6-8 servings out of it.

Cake Ingredients

  • 2 3/4 cups organic whole wheat pastry flour
  • 2/3 cups sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup golden flaxseed meal
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup canola oil
  • 1 lb blueberries, washed and dried, divided into the following portions:
    • 1/2 cup to puree (results in 1/4 cup pureed blueberries)
    • 1 1/2 cups for the cake
    • 1 cup for decoration



Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 tsp vanilla extract
  • 1 lb confectioners sugar
  • Zest of 1 whole lemon



Preheat oven to 400°F. Grease two 9-inch round cake pans.

In a large bowl, mix flour, sugar, baking powder, salt, and flaxseed meal. Set aside.


Puree 1/2 cup of fresh blueberries, and mix it with eggs, oil, and milk. Pour the liquid mixture into the dry mixture and mix gently.


Fold in 1 1/2 cups of blueberries.


Divide batter equally between the two cake pans.


Bake at 400°F for about 20 minutes, until a toothpick comes out clean. Let the cake cool for about 20 minutes, then remove from pan onto a cooling rack to completely cool.

Beat cream cheese, butter, vanilla extract, and lemon zest until light and fluffy.



Gradually add confectioners sugar, mixing well.


Place one cake layer on a serving platter or cake stand. Use a serrated knife to trim the top of the cake layer so the surface is level. Spread 1/2 of the frosting evenly over the cake layer. Top with blueberries and cake crumbles from the pieces you just cut off (see picture).


Place the second cake layer on top and spread evenly with the remaining frosting. Top the cake with blueberries.



Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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