Part muffin, part cake, and packed with berries, this easy berry muffin cake is perfect for weekend mornings and casual brunches.
This berry muffin cake is everything you love about a soft, tender muffin baked into one easy-to-share cake. Filled with juicy berries and mixed quickly and easily, it’s perfect for breakfast, brunch, or an afternoon coffee break.
Instead of scooping batter into a muffin pan, you’ll simply spread it into a cake pan and bake. The result is a wonderfully moist cake with the flavor and texture of a berry muffin, but with far less fuss. Slice it into wedges and serve it warm or at room temperature.
Whether you’re using blueberries, raspberries, strawberries, blackberries, or a combination of favorites, this simple muffin cake is an easy way to make the most of berry season.
Why You’ll Love This Berry Muffin Cake
- It’s like a giant berry muffin. You get the same soft texture and lightly sweet flavor of a homemade muffin in an easy-to-slice cake.
- No muffin pan required. Skip portioning batter into individual cups and bake everything in one pan instead.
- Flexible with berries. Use a single berry variety or mix and match whatever you have on hand.
- Perfect for breakfast or brunch. It’s just sweet enough for a special breakfast but simple enough for everyday baking.
- Easy to make. No mixer required and only a few minutes of hands-on time.
Key Ingredients
- Mixed berries – Use your favorite combination of blueberries, raspberries, blackberries, and strawberries. This recipe is a great way to use whatever berries you have on hand.
- Brown sugar – A little brown sugar adds moisture and gives the cake a flavor similar to a bakery-style muffin.
- Butter – Melted butter keeps the mixing simple and helps create a tender crumb.
- Milk – Adds moisture and helps create the soft texture that makes this cake taste like a giant muffin.
- Optional topping – Sprinkle with coarse sugar before baking or confectioners’ sugar when serving.
How to Make Berry Muffin Cake
Mix the batter.
This recipe comes together much like a batch of muffins, but instead of portioning the batter into a muffin pan, you’ll bake it all in one pan for an easy-to-share breakfast cake. Start by whisking together the dry ingredients before adding the wet ingredients. The melted butter keeps the mixing simple and helps create a tender, moist crumb.
Add the berries.
Once the batter is combined, gently fold in the berries. If you’re using larger berries like strawberries, cut them into smaller pieces so they’ll distribute more evenly throughout the cake.
Bake until golden.
Transfer the batter to a springform pan and spread it evenly. For a bakery-style finish, sprinkle the top with coarse sugar before baking. As the cake bakes, it develops a lightly golden crust while staying soft and moist inside.
Cool before serving.
The cake is done when a pick inserted into the center comes out clean or with a few moist crumbs. Let it cool briefly before removing the sides of the pan and slicing.
Tips for Success
- Measure accurately. For the best texture, use a kitchen scale if possible. If measuring by volume, use the spoon-and-sweep method.
- Use a light-colored metal pan. A light metal springform pan bakes this cake more evenly and helps prevent over-browning.
- Don’t over-mix. Stir the batter just until the dry ingredients are incorporated. Over-mixing can make the cake dense instead of tender.
- Use fresh berries when possible. Fresh berries provide the best texture and bake more predictably. If using frozen berries, add them directly from the freezer without thawing.
- Cut larger berries into smaller pieces. Chopped strawberries and large blackberries distribute more evenly throughout the cake.
- Add a crunchy topping. For a more bakery-style muffin finish, sprinkle 1 to 2 tablespoons of coarse sugar over the batter before baking.
- Check for doneness carefully. Because berries add moisture, test the center with a pick and make sure no wet batter remains.
Variations and Serving Ideas
- Use your favorite berries. Blueberries, raspberries, blackberries, strawberries, or any combination work well in this recipe.
- Try a single-berry version. A blueberry muffin cake is especially good if you want a classic muffin flavor.
- Add a little citrus. Stir a teaspoon of lemon zest into the batter to brighten the berry flavor.
- Serve it warm. A slightly warm slice is wonderful with coffee or tea.
- Dress it up for brunch. Serve with whipped cream, yogurt, or a spoonful of lemon curd alongside fresh berries.
How to Store
Room temperature: Store tightly covered at room temperature up to 2 days.
Refrigerator: For longer storage, refrigerate in an airtight container up to 5 days. Bring to room temperature or warm briefly before serving.
Freezer: Wrap individual slices or the whole cake well and freeze up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
A Giant Muffin Worth Sharing
This berry muffin cake is proof that sometimes the simplest bakes are the most satisfying. With its soft muffin-like texture, plenty of berries, and easy one-pan preparation, it’s a wonderful choice for breakfast, brunch, or an anytime snack.
Whether you use a single berry or a mix of your favorites, this easy muffin cake is a delicious way to make the most of berry season.
More Berry Muffin Recipes
Berry Muffin Cake
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- 12 ounces (340 g) assorted berries, about 2 cups
- 1 to 2 tablespoons coarse sugar, for an optional topping
- confectioners’ sugar, for garnish
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Stir together the flour, sugar, brown sugar, baking powder and salt in a large bowl. Make a well in the center of the mixture.
- Place the eggs in a small bowl, and beat them lightly. Add the cooled butter, milk, and vanilla, and stir to combine. Pour into the well in the dry ingredients. Stir just until combined. Gently stir in the berries.
- Transfer the batter to the prepared pan, and spread evenly. Sprinkle with coarse sugar, if using.
- Bake 45 to 55 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake for about 15 minutes. Run a thin knife around the edges of the pan, and then remove the sides of the pan. If you like, sprinkle the top with confectioners' sugar before serving.
Notes
- Recipe adapted from Fine Cooking.
- Use any combination of blueberries, raspberries, blackberries, and chopped strawberries.
- If using frozen berries, add them directly from the freezer without thawing.
- For a bakery-style muffin top, sprinkle 1 to 2 tablespoons coarse sugar over the batter before baking.
- Store tightly covered at room temperature up to 2 days or in the refrigerator up to 5 days.
- The cake can be frozen up to 2 months. Wrap well and thaw overnight in the refrigerator.
31 Comments on “Berry Muffin Cake”
I like this berry muffin cake recipe, but I don’t have a spring form pan. What other pan can I use? I write down many of these recipes and love using them. Karen H.
Karen, you can likely use a deep 9-inch round cake pan. Just be sure to grease the pan generously so it will come out intact.
My kids love chocolate chip muffins. Could I substitute chocolate chips for the berries?
Sure, Diane. Sounds good to me!
Berry hoarders anonymous! I think we need that. I find myself in similar berry/early morning baking predicaments, and this is just the cake I need in my life!
Looks SO good. Wishing I had a slice of this for breakfast today!
Talking about pans, I used a paper tube pan I get from King Arthur Flour site. I believe it is considered an 8″ paper baking tube. Portland, Oregon has an amazing berry called marionberries that is a bit like a cross between a raspberry tart and a blackberry sweet. I have canes in my yard and they are producing some amazing berries. I opted not chopping the berries as recommended and instead did the cake a bit like a coffeecake and put half of the batter in the pan, smoothed that and placed these thumb-sized berries around the pan, and then put the other half of the batter on top of those berries and then dotted the top with more of the berries. I think it baked roughly the same time as the springform but the pan keeps you from needing to remove the pan before sharing. I can give the cake in the paper baking pan and it looks as pretty as a gift and the berries kept their shape and really made the cake a pretty one. I liked that it was a muffin body with a crusty top. I haven’t heard how it tasted but if it tastes half as good as it looks–it tasted amazing. I chose to stay with the one berry due to the size and freshness but I could see it great with a mix too. Great recipe, Jennifer. Thanks!!
Hi, Linda! I’ve had marionberries before, but they generally aren’t available here. I’m sure they are just lovely in this muffin cake! I love the idea of giving this as a gift. A great treat to take to your hosts if you’re a houseguest, too.
My sister lived in Vancouver, WA and the marionberries are To Die For!
You’ve already on my list, little berry muffin cake. I love how you look and sound. Just can’t resist your call.
Can I use frozen berries? Also, if we were to half the recipe, how would I bake it? Same temperature just half the time? Do I still use a 9 inch springform?
Hi, Kate. I’ve never made this cake with frozen berries, but they should work just fine. If you want to half the recipe, it will be too thin for a 9-inch pan. I’d either use 2 5-inch round pans or just make muffins. You shouldn’t have to adjust the temperature, but the baking time will be reduced. I’d start checking for doneness about 10 minutes shy of the suggested time.
Can I use frozen berries in this as don’t always have fresh on hand
Yes, that should be fine.
Could this be baked in a loaf pan – like a quick bread?
Hi, Julie. It probably won’t be quite enough batter to fill a loaf pan (about 1/4 less than a normal bread), so it would be a smaller loaf. Otherwise, I think it would be fine.
I made this cake yesterday because I had lots of just picked blueberries and we love blueberry muffins. This cake did not disappoint! My husband tasted it first and said, “This is fabulous!” The rest quickly agreed! The texture and taste is like a muffin, although it was a little moister….a good thing! Loved that it used 2 cups of berries; great berry taste in every bite. This is equally good with morning coffee or for dessert. I generously sprinkled raw sugar over the top before baking and it made the top a little crunchy and gave a nice gloss to it. I have made a few recipes from your site; this one is my favorite! Well done, Jennifer, and thank you!
I’m so glad to hear that it was a hit, Christine!
what can i say YUM,
Hi Jen….I’m wondering if I could make these in the bite size muffin pans? Thinking ahead to a Christmas platter for brunch already…😂😂. If so, approximately how much baking time? Thank you. Sounds delicious ❤ï¸
Hi, Bea. I’d guess 10-12 minutes.
Hi, Julie. Many of my recipes offer weight measurements, and the rest will eventually. It just takes time to update them all. In the meantime, there are many, many online conversion charts if you want to try something that hasn’t yet been updated. I recommend King Arthur Flour’s ingredient weight chart.
Do you think buttermilk could be substituted for the milk for a little tang, and lemon zest might be a good addition? Thanks.
Love your recipes. My kind of baking to the letter!
It’s possible. You’d need to decrease the baking powder and add baking soda. Maybe try half the baking powder and 1/4 teaspoon baking soda.
I have a 10 inch springform pan, so I opted to include 2 oz of softened cream cheese to the batter and reduced my baking time to about 30 minutes.
I made this for dinner tonight. This recipe is a keeper!
I’m glad you enjoyed it, Melissa!
Absolutely delicious. Used frozen berries and it worked fine. One of the best cakes I have ever made!
I’m so glad you enjoyed it!
I started out planning to make your raspberry coffee cake for the third time, but then I saw the recipe for this one at the bottom of the page. Since I had both a pint of raspberries and a pint of blackberries, I thought I’d give it a try.
The cake is wonderful! After I measured out the berries I had a little over a half cup left and I tossed them in so they wouldn’t go to waste – there wasn’t enough for another entire recipe.. Otherwise the only change I made was to sprinkle a generous amount of cinnamon sugar atop the cake before baking. Wonderful!
Hi, Arlene! I’m so glad you enjoyed this cake and the raspberry coffee cake, too. They’re both such lovely cakes this time of year. And I love your cinnamon-sugar addition!