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. To prepare streusel topping: 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.
  2. To prepare cake: Preheat oven 375F. Coat 9-inch square pan with nonstick cooking spray
  3. In bowl, mix together flour, baking powder, sugar, milk and egg.
  4. Stir in oil and blueberries, only until mixed.
  5. Sprinkle 1/2 cup reserved streusel topping on bottom of pan.  Carefully spread cake mixture on top. Cover with remaining topping (with pecans). 
  6. Bake 20 to 25 minutes or until toothpick inserted in middle comes out dry.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

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