Blueberry Muffin Streusel Cake

Bring Blueberry Muffin Streusel Cake to your next breakfast meeting or play date!

Who doesn’t love streusel cake or blueberry muffins? That’s why Holly Clegg’s Blueberry Muffin Streusel Cake is so amazing. Not only that, but it’s perfect for a weekend brunch, morning breakfast meetings, teacher appreciation breakfasts, or play dates with the neighborhood moms.

Blueberry Muffin Streusel Cake is so easy to make that your kids can bake up this blueberry muffin streusel recipe for Mother’s Day or Father’s Day, too.

You can find more of Holly Clegg’s trim& TERRIFIC® recipes at The Healthy Cooking Blog. Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!

This Mama’s tips for making Blueberry Muffin Streusel Cake

Reduce the calorie and carb count in this blueberry muffin cake recipe by using powdered stevia, monk fruit sweetener, or Swerve Sweetener instead of sugar.

You can make this easy brunch recipe with frozen blueberries, too. Thaw the berries and pour off any juice before mixing them into the batter.

You can make Blueberry Muffin Streusel Cake gluten free by using a gluten free all purpose flour. My favorite is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because you can use it just like regular flour.

Bob's Red Mill Gluten Free 1-to-1 Baking FlourBob's Red Mill Gluten Free 1-to-1 Baking Flour

If you’re bringing a pan of blueberry streusel cake to a work meeting or a play date, you’ll  want to use an insulated potluck carrier to transport it safely and keep it warm. I love the Rachel Ray Expandable Lasagna Lugger since it can be used to transport hot and cold foods. You can also use it to carry two dishes to the party or just use it for one dish. Super versatile!

Don’t forget to bring a cake server with you to the party. Nothing worse than trying to serving up with a dull plastic knife.

Need an easy brunch recipe? Make Blueberry Muffin Streusel Cake! Perefect for work breakfast meetings, playdates and teacher appreciation breakfasts, too! (Recipe comes with a gluten free and sugar free option.)

Blueberry Muffin Streusel Cake for brunch

Looking for a nice way to show anyone how much you care and appreciate all of the hard, tireless work they do? Or maybe you just want together with friends for brunch? Then serve this delicious Blueberry Muffin Streusel Cake recipe!

My friend, Teresa, gave me this recipe that has been in her family for years. A cross between a muffin and cake.

My version of Blueberry Muffin Streusel Cake is my absolute favorite brunch dish as I can eat it all day long.

It’s also easy to bake up a pan of Blueberry Muffin Streusel Cake the night before a breakfast meeting or brunch with friends. The kids will have fun mixing the batter and sprinkling the topping.

You may want to keep these ingredients on hand to whip up a pan of blueberry muffin streusel when the cravings hit, too!

Bring Blueberry Muffin Streusel Cake to your next breakfast meeting or play date!

Blueberry Muffin Streusel Cake


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


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.
Originally published on May 7, 2012. Updated with new pictures.

Make Blueberry Muffin Streusel Cake for brunch or a work breakfast meeting. This recipe is easy to make snack for playdates and teacher appreciation breakfasts, too! (Recipe comes with a gluten free and sugar free option.)

19 thoughts on “Blueberry Muffin Streusel Cake

  1. katie kruzich

    This recipe is delicious and turns out very good but every time I’ve made it, it needs much more than 20-25 mins in the oven. When it first comes out, parts of it are goody and it needs more time. Other than that, very VERY good!

  2. Sandy

    I’ve made this & it’s delicious! I have a family member that doesn’t like blueberries – have you tried other fruit like apples?

  3. Debbie

    I used almond milk and this turned out delicious, very moist and not too sweet. I shared some with a friend who exclaimed it was the best blueberry streusel cake she’s had. High praise!?

  4. 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

    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} 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!

      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!


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