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Blueberry Muffin Cake with Maple Cream Cheese Glaze


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  • Blueberry Muffin Cake
  • 1 1 1 pkg. yellow cake mix
  • 1 3.4 1 3.4 1 3.4 oz. pkg. vanilla instant pudding mix
  • 1 1 1 teaspoon cinnamon
  • 1 1 1 cup vanilla yogurt (lowfat/nonfat okay)
  • 1/2 1/2 1/2 cup Vegetable oil
  • 1/4 1/4 1/4 cup water
  • 4 4 4 large eggs
  • 1 1 1 tablespoon vanilla extrat
  • 1 1 1 pint blueberries, separated
  • Brown Sugar Streusel
  • 1 1 1 cup pecans
  • 1 1 1 cup flour
  • 3/4 3/4 3/4 cup brown sugar
  • 1/2 1/2 1/2 cup granulated sugar
  • 6 6 6 tablespoons butter, cubed and chilled
  • 1/2 1/2 1/2 teaspoon cinnamon
  • Maple Cream Cheese Glaze
  • 4 4 4 oz. cream cheese, softened
  • 2 2 2 tablespoons butter, softened
  • 1/2 1/2 1/2 cup pure maple syrup
  • 1 1 1 teaspoon vanilla extract



Step 1

1 teaspoon ground cinnamon
1 cup powdered sugar, sifted


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Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick.
(Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
Bake for 60-65 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!
Store in an airtight container for 5-7 days.

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