Blueberry Muffin Streusel Cake

  • Yield 12 servings

This blueberry cake with a streusel topping is a cross between a muffin and cake.


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
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


  1. Streusel topping: Mix sugar, brown sugar, flour and cinnamon in a small bowl. Add vanilla and cut butter using pastry blender or fork to com.  Set aside 1/2 cup topping and add pecans to other topping mix.
  2. Preheat oven 375F. Coat a square baking pan with nonstick spray.
  3. Combine flour, baking powder, sugar, milk and egg in a mixing bowl.
  4. Stir oil and blueberries into flour mixture.
  5. Layer 1/2 cup reserved streusel topping on bottom of pan.  Spread cake mixture evenly over streusel. Sprinkle remaining topping over the top along with pecans.
  6. Bake 20 to 25 minutes.