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.
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 cookbook won’t hurt either!
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.
Makes 12 servings
- 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)
- Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
- In bowl, mix together flour, baking powder, sugar, milk and egg.
- Stir in oil and blueberries, only until mixed.
- 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.
- Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
A perfect topping to any breakfast cake.
- 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
- In small bowl, mix together sugar, brown sugar, flour and cinnamon.
- Cut in vanilla and butter using pastry blender or fork.
- Reserve 1/2 cup topping and add pecans to remaining topping.
- Calories 231
- Calories from fat 81
- Fat 9g
- Saturated Fat 2g
- Cholesterol 25mg
- Sodium 83mg
- Carbohydrate 36g
- Dietary Fiber 1g
- Sugars 22g
- Protein 3g
- Dietary Exchanges: 2 1/2 other carbohydrate, 2 fat
Photo and recipe courtesy of Holly Clegg.