Blueberry Muffin Streusel Cake

Blueberry Muffin Streusel Cake at This Mama Cooks! On a Diet - thismamacooks.com

If you’re looking for a Mother’s Day recipe that’s easy enough for the kids to make, try this one by Holly Clegg for Blueberry Muffin Streusel Cake. Not only is it perfect for Mother’s and Father’s Day brunch, but it’s a great dish to bring to morning breakfast meetings or play dates.

Holly’s post follows below. You can check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Check out this gluten and dairy free version of Holly's Blueberry Muffin Streusel Cake recipe at Bizzy Bakes!

You can reduce the calorie and carb count by using stevia or Swerve Sweetener [affiliate links] instead of sugar.

Mother’s Day Brunch 2012

Looking for a nice way to show your mom, or mother of your children how much you care and appreciate all of the hard, tireless work she does all year? Here’s a secret to what we mom’s want….the way to the heart is not just through man’s stomach, but a woman’s stomach, too. Surprise her with a wonderful brunch, and Blueberry Muffin Streusel Cake is just the ticket! My absolute favorite brunch dish as I can eat it all day long. The kids will even have fun mixing the batter and sprinkling the topping.

In fact, you will want to keep these ingredients on hand to whip up when the cravings hit, or you just want to impress your mom…doing the dishes and wrapping up the gift of Too Hot in the Kitchen: Secrets to Sizzle At Any Age [affiliate link] cookbook won’t hurt either!

Blueberry Muffin Streusel Cake at This Mama Cooks! On a Diet - thismamacooks.com

Blueberry Muffin Streusel Cake

My friend, Teresa, gave me this recipe that has been in her family for years. A cross between a muffin and cake. Here’s my version that I made, again, again, and again — that’s how good it is.

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 cup skim milk
  • 1 egg
  • 2 tablespoons canola oil
  • 1 cup fresh blueberries
  • Streusel Topping (recipe follows)

For the streusel topping:

  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

For the cake:

  1. Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
  2. In bowl, mix together flour, baking powder, sugar, milk and egg.
  3. Stir in oil and blueberries, only until mixed.
  4. Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
  5. Bake 20-25 minutes or until toothpick inserted in middle comes out dry.

For the streusel topping:

  1. In small bowl, mix together sugar, brown sugar, flour and cinnamon.
  2. Cut in vanilla and butter using pastry blender or fork.
  3. Reserve 1/2 cup topping and add pecans to remaining topping.
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes
Servings: Makes 12 servings
  • Serving size: 1/12 of recipe
  • Calories: 231
  • Calories from Fat: 81
  • Total Fat: 9g
  • Saturated fat: 2g
  • Unsaturated fat: 7g
  • Sodium: 83mg
  • Total Carbohydrates: 36g
  • Sugar: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Dietary Exchanges: 2 1/2 other carbohydrate, 2 fat

Photo and recipe courtesy of Holly Clegg.

6 thoughts on “Blueberry Muffin Streusel Cake

  1. BIrthe

    Thanks a lot Anne-Marie (the name ‘sounds’ danish by the way – I am danish :-).

    I did bake the cake – and it was a great success! I love it, and family and friends asked immediately for the recipe!
    I put about 200 g blueberries into the cake – that is a big cup, I think.
    The streusel was a bit hard to spread however. On the top I used wallnuts in the streusel and put it in small lumps (chunks, ??), as it was not so fluid that it was possible to spread. It gave a wonderful surface – looked total professional and delicious ! I would like to send you a picture :-)
    So thanks a lot for sharing this wonderful cake – I’m recommending your blog to my friends.
    Best regards
    Birthe

    Reply
    1. Anne-Marie Nichols Post author

      Blrthe, I’m thrilled that you had such success with Holly’s recipe. If you do take a picture, email it to me at mama {at} thismamacooks.com and I’ll post it on my Facebook page. (Or you can post it there yourself.)

      And as far as the blueberries go, you can never have too much!

      Reply
      1. BIrthe

        thanks for your answer, I didn’t succeed e-mailing to you, but have posted it on your Fb page:-)
        Of course you are right about the blueberries – and it is top-season!
        Birthe

        Reply

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