Blueberry Muffin Streusel Cake

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.

Ingredients
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.

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. ............................

for full recipes please see : www.thismamacooks.com

Share this post