Giant Blueberry Muffin Cake: A simple, moist delight in every slice

Giant Blueberry Muffin Cake: A simple, moist delight in every slice

Imagine the delicious flavor of a blueberry muffin transformed into a life-size cake: that's what our Giant Blueberry Muffin Cake offers. With just seven simple ingredients and minimal prep, this cake is as easy to make as it is delicious. The texture is incredibly moist and each bite is packed with juicy blueberries, making it a truly satisfying treat. This cake is perfect for those who love the classic taste of blueberry muffins but want something that can serve a crowd.


Why you'll love it:

This blueberry muffin cake is the ultimate in convenience and flavor. Using just one bowl and spatula, preparation is simple and mess-free, making this a great recipe for beginner bakers or those with busy schedules. The result is a moist, airy cake studded with blueberries, with the added charm of a crisp, golden top studded with extra berries. It's a versatile cake that can be enjoyed as a dessert, as a treat with your afternoon tea or even as a special weekend breakfast.

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Perfect occasion:

This cake is ideal for casual get-togethers, brunches, or as a comforting treat to brighten up any day of the week. It's also perfect for picnics and potlucks because it travels well and is popular with people of all ages. Celebrate simple pleasures with this delicious cake that promises to be the most delicious thing you taste all week.

Decorating Tips:

For a beautiful presentation, sprinkle the top of the cake with a light dusting of powdered sugar or a few fresh blueberries before serving. If you want to add a little more sweetness, a simple glaze of lemon juice and powdered sugar drizzled on top can enhance the flavors beautifully. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an even more indulgent treat.

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  • 260g of milk
  • 125g of oil
  • 250g of sugar
  • 1 teaspoon of vanilla extract
  • 315 g self-rising flour
  • 3 teaspoons of baking powder
  • 200 g blueberries (keep a quarter for top)


  1. In a large bowl, combine milk, oil, sugar and vanilla extract. Mix them together until well combined.
  2. Gently fold in the self-rising flour and baking powder until just combined, taking care not to overmix to keep the cake light and fluffy.
  3. Gently fold in most of the blueberries, reserving about a quarter for sprinkling on top.
  4. Pour the batter into a buttered 20cm cake tin, smoothing the top with a spatula. Sprinkle reserved blueberries evenly over surface.
  5. Bake in a preheated oven at 175°C (347°F) for 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  6. Let the cake cool slightly before slicing and serving.

Enjoy this easy and moist blueberry muffin cake and prepare to be thanked by everyone who tastes it!

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