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Blueberry Muffin Cake

If you love blueberry muffins but don’t like how much work they are, let me introduce you to the blueberry muffin cake. A super moist vanilla sponge bursting with blueberries topped with a sweet buttery crumble. It’s so soft and tender and tastes just like it came from a bakery.

No eggs are required and can be made without dairy!

Blueberry Muffin Cake

The sponge is made in just one bowl and we are starting the way every moist cake should start, with buttermilk and yoghurt. The yoghurt not only adds moisture but binds the ingredients together so you won’t need any eggs plus you can use dairy free ingredients for a fully vegan bake. Fresh blueberries are folded into the mixture before being topped with a simple 3 ingredient crumble for that buttery sweet crunch. If you love blueberry muffins, you have got to try this cake! 


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