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Blueberry Muffin Streusel Cake Recipe

A soft, moist blueberry muffin-style cake topped with a buttery cinnamon streusel crumb—this Blueberry Muffin Streusel Cake Recipe is perfect for breakfast, brunch, or dessert and bursting with fresh blueberry flavour.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 250 kcal

Ingredients
  

For the Cake Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream or Greek yogurt
  • ¼ cup milk
  • 2 cups blueberries fresh or frozen

For the Streusel Topping:

  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter cold, cubed

Optional:

  • Powdered sugar for dusting

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch baking pan with parchment paper.

Step 2: Make the Streusel

  • In a bowl, mix flour, brown sugar, and cinnamon. Add cold butter and rub it into the mixture until crumbly. Chill in the refrigerator.

Step 3: Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 4: Cream Butter and Sugar

  • In a large bowl, beat butter and sugar until light and fluffy.

Step 5: Add Eggs and Vanilla

  • Mix in eggs one at a time, then add vanilla extract.

Step 6: Add Sour Cream

  • Stir in sour cream (or yogurt) until smooth.

Step 7: Combine Wet and Dry

  • Gradually add dry ingredients to the wet mixture, alternating with milk. Mix gently until just combined.

Step 8: Fold in Blueberries

  • Lightly coat blueberries in flour and gently fold into the batter.

Step 9: Assemble the Cake

  • Spread batter evenly in the prepared pan. Sprinkle streusel topping generously over the top.

Step 10: Bake

  • Bake for 40–50 minutes, or until golden and a toothpick inserted in the center comes out clean.

Step 11: Cool and Serve

  • Let the cake cool before slicing. Dust with powdered sugar if desired.

Notes

  • Do not over mix the batter to keep the cake soft and tender.
  • Toss blueberries in flour to prevent sinking.
  • Use frozen blueberries straight from the freezer to avoid excess bleeding.
  • Store at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze slices individually for up to 2 months.
  • Add lemon zest for a fresh citrus twist.
  • For extra crunch, mix chopped nuts into the streusel.
  • Streusel topping works best when butter is cold, creating a crumbly texture.