Blueberry Muffin Streusel Cake

  • Yield: 12 servings


Streusel Topping:
1/3cup sugar
1/3cup light brown sugar
1/2cup all-purpose flour
2teaspoons ground cinnamon
1teaspoon vanilla extract
3tablespoons butter, softened
1/2cup chopped pecans
1cup all-purpose flour
1 1/2teaspoons baking powder
1/2cup sugar
1/2cup skim milk
1 egg
2tablespoons canola oil
1cup 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.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 231
  • Fat 9g
  • Saturated Fat 2g
  • Cholesterol 25mg
  • Sodium 83mg
  • Carbohydrate 36g
  • Fiber 1g
  • Sugars 22g
  • Protein 3g