Blueberry Muffin Streusel Cake Recipe

Blueberry Muffin Streusel Cake

Who doesn’t love streusel cake or blueberry muffins? That’s why Holly Clegg’s Blueberry Muffin Streusel Cake recipe 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!

Tips for making blueberry muffin streusel cake

Make this sugar free: 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.

What I especially love about Swerve is that they make a brown sugar substitute that’s just like the real thing and perfect for baking.

Fresh or frozen blueberries? 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.

Go gluten free: 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.

Check out my Best Gluten Free Products List to find more of my favorite gluten free baking products!

Go dairy free: You can make this a dairy free dish by using an alternative milk like unsweetened coconut milk, oat milk, or soy milk and substituting a vegan buttery spread for the butter.

Nut free? It's OK to leave out the pecans from the streusel topping. You can make a little more topping if you want to make up for not adding the nuts. But it's not necessary.

On the go easy blueberry muffin streusel cake

This streusel cake is perfect for potlucks, work meetings, or bringing to friend’s homes for  weekday play dates.

If you’re bringing a pan of blueberry streusel cake to an event, 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 the Lugger 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 serve up the streusel cake with a dull plastic knife.

A slice of Blueberry Muffin Streusel Cake on a white plate with fork with fresh blueberries in the background.

Easy dessert 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!

More awesome recipes from Holly Clegg

Blackened Chicken Tenders

Southwestern Sweet Potato Salad

Ultimate Double Chocolate Brownies Recipe

Watermelon and Cantaloupe Salad

Tomato Bruschetta Appetizer

Blueberry Muffin Streusel Cake

Blueberry Muffin Streusel Cake Recipe

Ingredients

For the cake:

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

For the streusel topping:

  • 1/3 cup sugar or sugar substitute
  • 1/3 cup light brown sugar or Swerve Sweetener, Brown
  • 1/2 cup all-purpose flour or gluten free 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.

Originally published on May 7, 2012 and Aug 19, 2016. Updated with new pictures and information.

Blueberry Muffin Streusel Cake Recipe

39 thoughts on “Blueberry Muffin Streusel Cake Recipe

  1. CHRISTIE H.

    Delish and just enough for a small group. I added vanilla, cinnamon, and lemon zest to the batter for a smidge more flavor. Hint: toss your blueberries (fresh) with flour to coat them. It keeps them from settling at the bottom. Thanks for this recipe!

    Reply
  2. Lynn

    Made this and it just came out of the oven. Having a piece with my coffee on Memorial Day. Thank you, wonderful recipe. I added vanilla to the batter as others suggested. Delicious!

    Reply
  3. Angela

    This was delicious!!! It does need about 40 minutes to bake and I added a splash of vanilla to the cake.

    Reply
  4. Wendy Winchester

    This dessert was amazing!! My daughter is gluten intolerant, so it’s hard to find something to make the whole family enjoys. This was a hit with my family! I used Namaste gluten-free flour and Simply Almond milk. I also added to the batter a teaspoon of Almond extract-yum!!!! Those are the only changes I made. Thank you again for this amazing recipe 😊

    Reply
  5. L.B. Hodge

    Overall.,the cake was great! The streusel was really amazing and the texture of the cake was very moist. The only thing I found was that the cake portion really lacked flavor and was a bit too bland for my taste. I agree with the other reader, it definitely needs vanilla extract and I would have to add either a bit more sugar or mix in a really ripe banana. If you prefer more of a moist bread taste I would suggest to stick with the recipe as is but if you want it to actually taste like cake you definitely need to make some modifications. I ended up pouring a buttermilk glaze over the cake part and it helped to give it a bit more depth of flavor. I would definitely make it again but with the modifications.

    Reply
  6. Lisa

    I just made this for breakfast and thought it was good but it could use a little vanilla or almond extract in the batter portion. Also, i made the mistake of making the streusel in advance without pre-reading all the way through the recipe but having the almonds included in bottom the pan with the rest of the streusel proved to be no problem.

    Reply
  7. Marietta

    This recipe sounds delicious. Can I use vegetable or coconut oil instead of butter? I have a friend who can’t have the butter.

    Reply
  8. Alex

    I absolutely love this recipe! I make it often. I have done it with almond milk and cherries and it was also amazing. Thank you for sharing this.🍰

    Reply
    1. Anne-Marie Nichols Post author

      I love that you make it with almond milk and cherries! I make it often too. Just took it to a friend’s home last night (and finished the leftovers for breakfast – yum!).

      Reply
  9. Jeannette

    I had to use gluten free flour and almond milk, but this was good. Thank you. It will be a good potluck breakfast item at church next month.

    Reply
  10. 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!

    Reply
  11. 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?

    Reply
  12. 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!?

    Reply
  13. 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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