Eat Skinny: Blueberry Muffin Cake Recipe

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It’s no surprise that I LOVE BLUEBERRIES.

These gorgeous little blue fruits have shown their face in many of my recipes, including these vegan muffins, this fluffy stack of pancakes, this creamy ice cream and in these mini french toasts, to name a few. Not only are these berries delicious in baked goods, they are just plain delicious on their own.

Not only are they gorgeous (LOOK AT THEM! Let them win you over with their striking good looks), that whole bowl has 0 Weight Watchers points. Zilch. Natta. NEIN. No points = happy Claire. (And more points I can use for wine, duh).

Well, my supermarket de jour must have picked up on my obession with these blue little fruits because they had a buy one get one free this past weekend! One package, clearly, went straight into my mouth. The other package made this.

Blueberry muffin cake! Honestly, the only thing better than a muffins is a piece of cake.

Am I right or am I right? What makes this cake oh-so-delicious is how moist, fluffy and dense it  is. Plus, the little crunch you get from the sugar topping provides the perfect textural contrast. Each bite is soft, tart and sweet, with just a hint of lemon zest.

Paired with a cup of jo’ and and your morning paper (or morning Facebook), this is the definition of a perfect breakfast. Plus, it’s super low-fat and made with a mix of whole wheat flour, so it’s better for you! And really, it has a big batch of these.

Do you really need to  know anything else?

Blueberry Muffin Cake


Yields about 12 slices
Prep time: 10 minutes
Cook time: 35 – 40 minutes


For the cake:

  • 1 1/2 cups whole wheat flour
  • 1 cup AP flour
  • 3/4 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 tablespoon and 1/2 teaspoon baking powder
  • 1/4 cup unsweetened applesauce
  • 1/4 cup + 1 tablespoon canola oil
  • 1 1/2 teaspoons vanilla
  • 2 eggs, lightly beaten
  • 1/2 cup + 1 tablespoon skim milk
  • 1 3/4 cups fresh blueberries
For the topping:
  • 1/2 cup brown sugar
  • 1 tablespoon white sugar
  • 1/4 cup all purpose flour
  • 1/4 cup cold butter, cubed
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees F. Grease an 8 x 8 baking dish with cooking spray and set aside.
  2. In a large bowl, mix together flours, sugars, salt and baking powder. Make a well in the middle. Pour oil, applesauce, milk, vanilla and eggs into the well. Mix batter well. Gently fold in blueberries.
  3. Pour mixture into the prepared baking dish. In another bowl, mix together the brown sugar, white sugar, flour and cinnamon. Using a pastry blender or knives, cut in butter until mixture is crumbly (will resemble sand). Shake mixture over the top of the batter until evenly coated.
  4. Bake cake for 35 – 50 minutes, or until topping is golden brown and a toothpick inserted in the middle comes out dry. Serve warm and enjoy!

Nutritional information per slice:

Calories: 350 
Fat: 7 grams
Fiber: 3 grams
Carbohydrates: 40 grams
Protein: 6.5 grams
Weight Watchers Points Plus Points: 7

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  1. Posted by Kelly on
    Tuesday, March 27th, 2012
    OMG I want some of that in my mouth this instant....looks amaaaaazing.
  2. Tuesday, March 27th, 2012
    I'll take the whole pan, please and thank you.
  3. Tuesday, March 27th, 2012
    Lovely!  I actually just bought some sweet and wonderful blueberries as well, this is a good thing to do with them!
  4. Posted by Ravienomnoms on
    Tuesday, March 27th, 2012
    Love it my dear!! I enjoy all your ingredients! Love finding things that are skinny and baked goods that have applesauce
  5. Posted by Aleah + Nick on
    Tuesday, March 27th, 2012
    This looks so so delicious! We will be making this!
  6. Posted by Anonymous on
    Tuesday, March 27th, 2012
    I love blueberries and it is definitely the time of year for them. This cake looks amazing! 
  7. Posted by Emily @ Life on Food on
    Tuesday, March 27th, 2012
    These blueberries look great - a sure sign summer is almost here. This cake looks amazing. Blueberries means its healthy and the muffin part means perfect for breakfast.  Yum!
  8. Posted by jules on
    Tuesday, March 27th, 2012
    what a lovely idea, the blueberries in the cake look great. Lovely light in your photos.
  9. Posted by Kiri W. on
    Tuesday, March 27th, 2012
    Mmmmmm now that looks like a delicious cake! :) Blueberries are total stars in my world!
  10. Posted by Stephsbitebybite on
    Tuesday, March 27th, 2012
    UGH!! Totally craving a giant square of blueberry cake now!!!!
  11. Tuesday, March 27th, 2012
    I was just thinking of making some blueberry cake.  Somehow in spring I want less chocolate (blasphemy!) and more fruit in my desserts :)  This looks perfect!
  12. Posted by jacin on
    Tuesday, March 27th, 2012
    looks so delish!
  13. Posted by Happy When Not Hungry on
    Tuesday, March 27th, 2012
    Oh wow this looks awesome!  I def need to make this for brunch.  Yum!
  14. Posted by Ambika Viswanathan on
    Tuesday, March 27th, 2012
    Bookmarked! I am so going to make this cake! Thanks for sharing this wonderful recipe!!
  15. Posted by Rachel Conners on
    Tuesday, March 27th, 2012
    Looks amazing! I love a good blueberry cake.
  16. Posted by Anonymous on
    Wednesday, March 28th, 2012
    I'm a huge fan of blueberry cake or muffins,great job!
  17. Posted by Terra on
    Wednesday, March 28th, 2012
    I love this recipe, and it would be a great treat to travel with too!  Beautiful, Hugs, Terra
  18. Posted by Baker Street on
    Thursday, March 29th, 2012
    I LOVE blueberries too! This cake looks delish. 
  19. Posted by velomango on
    Sunday, January 27th, 2013
    Thinking of making this w/ frozen blueberries (since they're currently out of season) - will let ya'll know how it turns out!
  20. Posted by gloria dilauro on
    Tuesday, May 9th, 2017
    hi made this recipe today but mine is not the same colour the whole wheat flour makes it brown not like your picture but it is good unless the pic is made with AP flour?
    • Posted by cgallam10 on
      Thursday, August 17th, 2017
      Nope! The colors can shift based on cooking time, age of flour, etc. Does it still taste good?