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Blueberry Streusel Muffin Cake
BreakfastCake

Blueberry Streusel Muffin Cake

By September 30, 2021December 27th, 2022No Comments

Blueberry Streusel Muffin Cake

Blueberry Streusel Muffin Cake is an easy breakfast cake made with blueberry muffin mix then topped with cinnamon streusel and drizzled with a simple glaze.
Pro Tip
To load the cake with even more blueberries, add 1 cup of fresh or frozen blueberries with the canned ones (step #4).
Slice of blueberry streusel muffin cake on a white plate in front of the cake stand

Blueberry muffin mix is used in the cake batter to reduce prep time for a cake that is ready in under an hour.

Crumbly streusel in a glass bowl

The streusel topping is made by combining oats, flour, brown sugar, cinnamon, and butter until crumbly.

Blueberry muffin batter topped with streusel before baking

Blueberry muffin batter is poured into a springform pan and topped with the cinnamon streusel before going into the oven.

Top view of blueberry streusel muffin cake with powdered sugar glaze

The cake is baked until the streusel is golden brown then finished with a drizzle of sweet glaze.

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Blueberry Streusel Muffin Cake
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Blueberry Streusel Muffin Cake

Yield

12

servings
Prep time

10

minutes
Cook time

30

minutes
Total time

50

minutes

An easy breakfast cake made with blueberry muffin mix then topped with cinnamon streusel and drizzled with a simple glaze.

Ingredients

  • For the Streusel topping

  • 1/3 cup quick cooking oats

  • 1/3 cup flour

  • 1/4 cup brown sugar

  • 1 teaspoon cinnamon

  • 4 tablespoons cold butter, cubed

  • For the Cake

  • 1 (17-oz) box blueberry muffin mix, including real blueberries

  • 1/2 cup water

  • 1/2 cup sour cream

  • 2 eggs

  • 1/4 cup oil

  • For the Glaze

  • 1/4 cup powdered sugar

  • 3/4 teaspoon water

Directions

  • Preheat oven to 350 F. Grease a 9-inch springform pan with nonstick spray.
  • In a small bowl, mix quick cooking oats, flour, brown sugar, and cinnamon. Work in butter cubes with a pastry cutter or your fingers until the mixture has a coarse texture. Set aside.
  • In a medium bowl, stir together dry muffin mix, water, sour cream, eggs, and oil until well combined.
  • Drain and rinse the canned blueberries. Gently fold blueberries into the batter then pour into the prepared pan.
  • Bake for 27-30 minutes, until the streusel is golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes.
  • For the Glaze: Stir together the powdered sugar and water then drizzle over the slightly cooled cake.

Notes

  • Cover with plastic wrap and store at room temperature for up to 3 days.

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