Blueberry Muffin Cake

Blueberry Muffin Cake


This cake is to die for good. And it’s gluten free. I know that sounds contradictory but really. It’s that good. It’s one of my favorites, though I’ve never made it myself.

I first had this cake at my mother-in-laws house. She made it because my sister-in-law has celiac and so we try to always have some sort of gluten free option.

It doesn’t matter that it’s gluten free. It is scrumptious. Its got a lovely lemon flavor that is not overpowering and really elevates the blueberries.

Every week we have my mother-in-law over for dinner on Friday night. Sean cooks and his mom brings the dessert. This past week she brought this cake, as it’s one of my favorites. I don’t need to eat gluten free and I’m sure you could adjust this to include gluten, but why fix it? It’s good just the way it is.


Blueberry Muffin Cake Recipe

serves 10-12 / prep: 40 minutes / bake: 19-24 minutes / cool: 25  minutes

For the crunchy topping:

Vegetable oil spray, for misting the pans
Parchment paper, for lining pans (two 9″ rounds)
1/2 cup lightly packed light brown sugar
1/4 soy flour (you could substitute almond flour 1-1 ratio)
3 tablespoons unsalted butter, cold
1/2 cup finely chopped pecans

For the cake layers & glaze:

1 large lemon
1 pint (2 cups) blueberries
1 teaspoon soy flour (you could substitute almond flour 1-1 ratio)
1 package (15 ounces) gluten free yellow or white cake mix
1/4 cup (half of a 3.4 oz package) vanilla instant pudding mix
3/4 cup (6 ounces) lemon yogurt
1/4 cup vegetable oil
1/4 cup milk
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup confectioners’ sugar, sifted

  1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease two 9-inch round cake pans with vegetable spray (or butter, or whatever your preference). Place a piece of circle parchment paper on the bottom of each pan.
  2. Make the crunchy topping: Place the brown sugar and 1/4 cup soy flour in a small bowl and stir to combine. Cut the butter into 1-inch pieces and, using two sharp knives or a pastry blender, cut the butter into the sugar mixture until it is crumbly. Fold in the pecans. Spoon half of the topping mixture into each of the prepared cake pans. Divide it evenly between them and spread it out evenly across the bottoms of the pans. Set the pans aside.
  3. Make the cake: Rinse and pat the lemon dry with a paper towel, then grate 1 heaping teaspoon on zest onto a plate. Cut the lemon in half and squeeze the juice through a fine sieve, discarding the seeds. Place 2 tablespoons of lemon juice in a small mixing bowl and set it aside for the glaze. Measure 1 tablespoon of the remaining lemon juice and place it and the zest in a large mixing bowl.
  4. Rinse and drain the blueberries, then pat them dry with paper towels. Measure 1 1/2 cups of the berries and toss them with 1 teaspoon of soy flour. Set the blueberries aside. Set aside the remaining 1/2 cup of blueberries for garnish.
  5. Place the cake mix and pudding mix in the large bowl with the lemon zest and juice and stir to combine. Add the yogurt, oil, milk, eggs, and vanilla and beat with an electric mixer on low speed until just incorporated, about 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1 1/2 minutes longer, scraping down the side of the bowl again as needed. Fold in the 1 1/2 cups of blueberries. Divide the batter evenly between the 2 prepared cake pans, being careful not to disturb the topping and smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
  6. Bake the cake layers until they are golden brown and tops spring back when lightly pressed with a finger, 19-24 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of the cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack and let them cool completely, topping side up, about 20 minutes.
  7. Meanwhile, make the glaze: Add the confectioners’ sugar to the reserved lemon juice and whisk until smooth, adding a little water or more lemon juice until the glaze is smooth but still runny enough that it will slowly drip down the side of the cake.
  8. To assemble the cake, peel off and discard the parchment paper circles. Transfer one cake layer, topping side up, to a serving plate. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the edge. Place the second layer, topping side up, on top of the first layer and drizzle the remaining glaze over it. Garnish the top of the cake with the reserved 1/2 cup of blueberries.
Sweet Potato Breakfast Hash over Spinach with Poached Eggs

Sweet Potato Breakfast Hash over Spinach with Poached Eggs

Breakfast Hash over Spinach with Poached Eggs

Going into Whole30, I was not a fan of sweet potatoes.  I just never liked them and boycotted trying them again until I just got to the point where I needed to try some new things, new flavors.  Now, I could eat them at every meal though I try to limit our intake to 2-3 meals a week.  They are just TOO good!

Over the past 28 days, I’ve made a lot of eggs but this is by far my favorite breakfast. It’s just the right balance of sweet and savory. You’ll want to make it every day.

Up until this point, I’d never poached an egg in my life and was very scared to even try.  But I followed Smitten Kitchen’s recipe and they turned out quite well. If you’ve never made them either, I suggest reading through her post before starting to make this recipe.

This recipe makes about 2-3 servings.


  • Olive oil (or coconut oil)
  • Leftover roast beef (or steak) – cut into bite sized pieces
  • 2 green peppers finely chopped
  • 2 yellow onions finely chopped
  • 1 sweet potato – chopped into cubes
  • 6-8 cups of spinach
  • Eggs (however many you want – we did a total of 4)
  • Salt and pepper to taste
  • Water
  • Vinegar


  1. Fill a pot of water with some vinegar and bring to a boil
  2. Drizzle olive oil in frying pan and heat up. Then add in sweet potatoes. Cook for about 5-8 minutes until sweet potatoes start to get soft.
  3. Add green peppers and onions.  Continue to cook until onions and sweet potatoes are caramelized.
  4. Add in beef, salt, pepper, and cook for a minute or two, then add 1/2 – 3/4 cups of water and cover on low heat while you poach your eggs.
  5. When water comes to a boil, start poaching your eggs.
  6. After your poached eggs are done, check to see how the hash looks, if there’s still a lot of water, turn up the heat and cook it off – that should only take a minute or two.
  7. Put approximately 3-4 cups of raw spinach on a plate (we just do handfuls) then pour your sweet potato hash veggie mix on top and finally add your poached eggs.
  8. Enjoy!