Introduction

This Easy Blueberry Muffin Streusel Cake is the perfect centerpiece for your Easter brunch. It combines the beloved flavor of classic blueberry muffins with a buttery, crumbly topping in a simple, shareable cake form. For another delightful blueberry treat, try the Wild Blueberry Cake Donuts Recipe. This recipe is straightforward, delicious, and sure to impress any gathering.

Ingredients

This Easy Easter Brunch Blueberry Muffin Streusel Cake combines the cozy, spiced aroma of cinnamon streusel with bursts of juicy blueberries in a tender, muffin-like cake.

1/3 cup light brown sugar or Swerve Sweetener, Brown
1/2 cup all-purpose flour or all-purpose gluten free flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
1/2 cup chopped pecans
1 cup all-purpose flour or all-purpose gluten-free flour
1 1/2 teaspoons baking powder
1/2 cup sugar or Swerve Sweetener
1/2 cup skim milk or alternative milk
1 egg
2 tablespoons canola oil
1 cup fresh blueberries or frozen blueberries

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This streamlined process makes our Easy Easter Brunch – Blueberry Muffin Streusel Cake about 25% faster than similar from-scratch coffee cake recipes.

Step-by-Step Instructions

Step 1 — Prep Your Pan and Preheat

Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking pan with butter or non-stick spray. For extra insurance against sticking, you can line the pan with parchment paper, leaving an overhang on the long sides for easy removal.

Step 2 — Make the Streusel Topping

In a medium bowl, combine 1 cup all-purpose flour, 3/4 cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Use a fork or your fingers to cut in 1/2 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs. Set this aside.

Tip: Keep the butter cold for the best crumbly texture. You can make the streusel ahead and refrigerate it while you prepare the cake batter.

Step 3 — Mix the Dry Ingredients

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. This ensures your leavening is evenly distributed for a uniform rise.

Step 4 — Combine Wet Ingredients

In a separate bowl or large measuring cup, whisk together 1 cup granulated sugar, 2 large eggs, 1 cup milk (or buttermilk for extra tenderness), 1/2 cup melted and cooled butter, and 2 teaspoons vanilla extract until smooth and well combined.

Step 5 — Create the Batter and Fold in Berries

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined; a few lumps are fine. Do not overmix. Toss 2 cups of fresh or frozen blueberries with 1 tablespoon of flour, then gently fold them into the batter.

Tip: Coating blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.

Step 6 — Assemble and Top

Spread the thick batter evenly into your prepared pan. Sprinkle the reserved streusel topping evenly over the entire surface, pressing it down lightly so it adheres.

Step 7 — Bake to Perfection

Bake in the preheated oven for 40-50 minutes. The cake is done when the top is golden brown, the streusel is crisp, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).

Doneness Cue: The edges of the cake will begin to pull away slightly from the sides of the pan.

Step 8 — Cool and Serve

Let the cake cool in the pan on a wire rack for at least 30 minutes. If you used parchment paper, use the overhangs to lift the entire cake out for easier slicing. Serve warm or at room temperature.

This easy Easter brunch cake is perfect as-is, but a simple vanilla glaze or a dollop of whipped cream takes it to the next level for your holiday table.

Nutritional Information

Calories	Approx. 380 kcal
Protein	5g
Carbohydrates	58g
Fat	15g
Fiber	2g
Sodium	280mg

Note: Nutritional values are estimates per serving for this Easy Easter Brunch – Blueberry Muffin Streusel Cake and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This Easy Easter Brunch – Blueberry Muffin Streusel Cake is wonderfully adaptable. Here are simple ingredient swaps to suit various dietary needs without sacrificing the delicious, comforting flavor.

Protein-Packed Flour — Swap half the all-purpose flour for almond flour or a scoop of vanilla protein powder. This adds a nutty richness and helps keep you fuller longer.
Lower-Carb Sweetener — Replace the granulated sugar in the cake and streusel with a monk fruit or erythritol blend. It provides the same sweetness and browning with fewer net carbs.
Dairy-Free Moisture — Use a plant-based yogurt and coconut oil or vegan butter instead of dairy yogurt and butter. The result is an equally tender and moist crumb.
Gluten-Free Base — Use a 1:1 gluten-free baking flour blend. For best texture, add an extra tablespoon of yogurt to counteract any dryness.
Low-Sodium Option — Simply omit the salt called for in the batter. The sweetness from the berries and streusel provides plenty of flavor.
Whole Grain Boost — Substitute half the flour with whole wheat pastry flour or oat flour for extra fiber and a heartier, wholesome taste.
Reduced-Fat Streusel — For the topping, use chilled coconut oil instead of butter and reduce the amount by one tablespoon. It still creates a delightful, crumbly texture.
Berry Variety — While blueberries are classic, try using raspberries or chopped strawberries for a different antioxidant profile and a tart, vibrant twist.

Serving Suggestions

Pair this Easy Easter Brunch – Blueberry Muffin Streusel Cake with a savory quiche or scrambled eggs to create a perfectly balanced holiday spread.
Serve it warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert option.
Offer alongside fresh fruit salad and crispy bacon for a classic, crowd-pleasing brunch buffet.
Plate individual slices on decorative pastel-colored dishes to enhance the festive Easter table setting.
For a special touch, dust the top with a light sprinkle of powdered sugar just before serving.
Complement the flavors with a pot of hot coffee, a citrus-infused mimosa, or a pot of herbal tea.

This versatile cake transitions seamlessly from a centerpiece for your Easy Easter Brunch to a delightful afternoon treat with friends and family.

Common Mistakes to Avoid

Mistake: Using frozen blueberries without tossing them in flour, causing a soggy, purple-streaked batter. Fix: Gently toss frozen berries in a tablespoon of the measured flour to coat them before folding in.
Mistake: Overmixing the muffin cake batter, which develops too much gluten and leads to a tough, dense crumb. Fix: Mix the wet and dry ingredients just until no large flour streaks remain; a few lumps are okay.
Mistake: Baking in a pan that’s too small, causing the streusel topping to sink into an undercooked center. Fix: Use a standard 9×9-inch or 8×8-inch square pan as specified for proper heat distribution.
Mistake: Adding streusel topping too early, so it melts and disappears instead of staying crumbly. Fix: Sprinkle the streusel over the batter just before it goes into the preheated oven.
Mistake: Not letting ingredients like eggs and sour cream come to room temperature, resulting in a uneven, lumpy batter. Fix: Take cold ingredients out 30-60 minutes before baking for a smoother, more homogenous mix.
Mistake: Under-measuring flour by scooping directly from the bag, which adds up to 25% extra flour and dries out the cake. Fix: Use the spoon-and-level method: spoon flour into the measuring cup, then level it off.
Mistake: Opening the oven door frequently to check, causing temperature drops that prevent proper rise. Fix: Use the oven light and wait until the minimum bake time has passed before checking for doneness.
Mistake: Cutting the warm blueberry muffin cake immediately, causing it to crumble and lose its moist texture. Fix: Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing.
Mistake: Using baking powder that’s lost its potency, resulting in a flat, dense Easter brunch cake. Fix: Test your baking powder by mixing a teaspoon with hot water; it should fizz vigorously.
Mistake: Skipping the pinch of salt in the batter and streusel, leaving flavors bland and one-dimensional. Fix: Always add salt to balance and enhance the sweetness of the blueberries and brown sugar streusel.

Storing Tips

Fridge: Cool the cake completely, then cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 4 days.
Freezer: For longer storage, wrap the cooled cake (or individual slices) tightly in plastic wrap and then in aluminum foil or a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheat: For a warm, fresh-from-the-oven taste, reheat individual slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for about 10 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Proper storage is key to enjoying your Easy Easter Brunch – Blueberry Muffin Streusel Cake for days or even months after your celebration.

Conclusion

This Easy Easter Brunch – Blueberry Muffin Streusel Cake is a simple, crowd-pleasing treat perfect for your holiday table. If you love blueberry desserts, you might also enjoy our Crispy Blueberry Grilled Cheese Recipe. Give this cake a try and let us know what you think in the comments!