Preparation Time:15 minutes
Cook Time:25 minutes
A cross between a muffin and cake; here's my version that I've made, again, again, and again —that’s how good it is.

Blueberry Muffin Streusel Cake
Holly Clegg


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.

Streusel Topping:

1. 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.

Nutritional Information:

Calories 231

Calories from Fat 81

Total Fat 9g 

Saturated Fat 2g 

Cholesterol 25mg 

Sodium 83mg 

Total Carbohydrate 36g 

Dietary Fiber 1g 

Sugars 22g

Protein 3g

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.