![To make the Blueberry Muffin Streusel Cake, you need the following items: - 2 cups all-purpose flour - 1 cup granulated sugar (divided) - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup sour cream - 1 teaspoon vanilla extract - 2 cups fresh blueberries - 1 cup brown sugar - 1 teaspoon cinnamon - 1/2 cup rolled oats You can swap some ingredients to fit your needs. Here are my top picks: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Swap granulated sugar with coconut sugar for a unique flavor. - Greek yogurt can replace sour cream. It adds creaminess and a slight tang. - If you don’t have fresh blueberries, frozen ones work too. Just don’t thaw them. Choosing the right blueberries makes a big difference. Here’s how to pick the best: - Look for plump, firm berries. They should be a deep blue color. - Avoid any with green or reddish spots. These are not ripe. - Check for any signs of mold or mushiness. Fresh berries should be clean and dry. - If possible, buy organic blueberries. They often taste better and are free from pesticides. For the complete recipe, refer to [Full Recipe]. First, you need to prep the baking pan. Grab a 9x13 inch pan. Use a bit of butter or oil to grease it. This helps the cake come out easily. Make sure to cover all the corners well. Then, preheat your oven to 350°F (175°C). This way, it will be ready when you are. Next, let’s mix the dry ingredients. In a big bowl, add 2 cups of all-purpose flour. Then, include 1/2 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Use a whisk to blend them well. This step is key for the cake's rise and flavor. Now, we’ll combine the wet ingredients. In another bowl, take 1/2 cup of softened unsalted butter. Beat it with the remaining 1/2 cup of granulated sugar until it looks light and fluffy. Add 2 large eggs one at a time, mixing after each. Then, stir in 1 cup of sour cream and 1 teaspoon of vanilla extract. Mix until everything is well combined. It's time for the blueberries! Gently fold in 2 cups of fresh blueberries. Be careful not to break them. Now, let’s make the streusel. In a separate bowl, mix 1 cup of brown sugar, 1 teaspoon of cinnamon, and 1/2 cup of rolled oats. Pour in some melted butter to bring it all together. This will create your delicious streusel topping. Pour the cake batter into the prepared pan. Spread it evenly with a spatula. Sprinkle the streusel mix on top, covering it well. Bake your cake in the oven for 40 to 45 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready! Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. For the full recipe, you can refer to the earlier section. Enjoy baking this delightful treat! To keep your cake moist, use sour cream. It adds creaminess and flavor. Make sure your butter is softened. When mixing, don’t overbeat. Overmixing can lead to a dry cake. Also, add the blueberries gently. This way, they won’t break and release too much juice. For a great streusel, mix brown sugar, oats, and cinnamon well. Use cold butter to create clumps. Use your fingers to mix it. This helps form nice, crunchy pieces. Don’t skip the oats; they add texture. Spread the topping evenly to ensure every bite is tasty. One common mistake is not measuring ingredients correctly. Always use dry measuring cups for flour. Another mistake is opening the oven door too early. This can cause the cake to sink. Also, don’t bake it too long or too short. Use a toothpick to check for doneness, as this is key. For the full recipe, follow the steps carefully. {{image_2}} You can change the fruit in this cake based on the season. Fresh fruits work best. Try using strawberries, raspberries, or blackberries. Each fruit adds a unique taste. For fall, apples and pears are great choices. They bring warmth and spice to the cake. Mixing fruits is fun and lets you experiment with flavors. You can even create a fruit medley for a colorful touch. If you need gluten-free or dairy-free options, it's easy to adapt this recipe. Use a gluten-free flour blend instead of all-purpose flour. Many brands are available and work well in baking. For dairy-free, substitute sour cream with almond or coconut yogurt. You can also use plant-based butter. These swaps keep the cake soft and tasty. You won’t lose any flavor! Adding nuts or other mix-ins can enhance this cake. Walnuts and pecans add crunch and flavor. You can add about half a cup of chopped nuts. Chocolate chips are another fun option. They melt and create sweet pockets in the cake. Make sure to fold in your mix-ins gently. This keeps the cake light and fluffy. Each bite will be a delightful surprise! For the complete recipe, check out the [Full Recipe]. To keep your Blueberry Muffin Streusel Cake fresh, let it cool first. Once cooled, wrap it tightly in plastic wrap. You can also use an airtight container. This keeps the cake moist and tasty for up to three days. If you want to store it longer, consider freezing it. Freezing is a great option for this cake. First, slice it into pieces. Wrap each piece in plastic wrap. Then, place the wrapped slices in a freezer bag. Make sure to remove as much air as possible before sealing. You can freeze the cake for up to three months. Label each bag with the date so you know when to use it. To enjoy your cake again, thaw it overnight in the fridge. When ready to eat, heat up slices in the microwave for about 15-20 seconds. You can also warm it in the oven at 350°F for 10 minutes. This brings back the cake’s fresh taste and makes the streusel topping crunchy again. Enjoy your slice with a cup of coffee or tea! For the full recipe, check the earlier section. You can check if the cake is done by using a toothpick. Insert it into the center. If it comes out clean, the cake is ready. You can also look for a golden brown top. A gentle touch should leave no indent. The edges will pull away slightly from the pan. Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in flour before adding to the batter. This helps keep them from sinking. However, they may make the batter a bit wetter, so bake a little longer. This cake is tasty on its own. You can serve it with whipped cream for a treat. A scoop of vanilla ice cream also pairs nicely. Fresh fruit on the side adds color and flavor. Try a drizzle of honey or maple syrup for extra sweetness. To achieve a fluffy texture, use room temperature ingredients. Make sure your butter is softened before mixing. Cream it well with sugar until light and airy. Don’t overmix the batter once you add the flour. This keeps it soft and tender. Follow the [Full Recipe] for best results. You learned about baking a delicious Blueberry Muffin Streusel Cake. We covered every part, from choosing ingredients to baking tips. Each step matters for the best outcome. Remember to select ripe blueberries and watch for moisture in your cake. Variations can make your cake unique. Enjoy experimenting with flavors, mix-ins, and storage methods. With these tips, you can bake with confidence. Happy baking, and enjoy every bite of your creation!](https://toastedrecipes.com/wp-content/uploads/2025/05/b87d0a4c-d321-477b-8a7c-0658a8b5fd23-300x300.webp)
- Blueberry Muffin Streusel Cake
Indulge in a slice of heaven with this Blueberry Muffin Streusel Cake recipe! This easy-to-follow guide will help you create a moist cake filled with juicy blueberries and topped with a delightful streusel. Perfect for breakfast or dessert, it's a crowd-pleaser that everyone will love. Don't miss out on the chance to bake this delicious treat—click through for the full recipe and impress your friends and family today!