Introduction

This Easy Blueberry Muffin Streusel Cake is the perfect centerpiece for your Easter brunch. It combines the beloved flavors of a classic blueberry muffin with a buttery streusel topping, all baked into a simple, crowd-pleasing cake. For more delicious blueberry treats, try this Wild Blueberry Cake Donuts Recipe or explore other festive ideas like King Cake Truffles Recipe.

Ingredients

This Easy Easter Brunch cake combines the tender crumb of a blueberry muffin with a buttery, cinnamon-spiced streusel topping for a delightful, crowd-pleasing treat.

• For the Streusel Topping:
• 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
• For the Cake Batter:
• 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 (like almond or oat milk)
• 1 egg
• 2 tablespoons canola oil
• 1 cup fresh blueberries or frozen blueberries (do not thaw if frozen)

Timing

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

Context: This easy Easter brunch recipe is about 20% faster than similar from-scratch coffee cakes, thanks to its simple, no-mixer batter.

Step-by-Step Instructions

Step 1 — Preheat & Prepare

Preheat your oven to 375°F (190°C). Grease a 9-inch square or round baking pan and line it with parchment paper, leaving an overhang for easy removal later. This ensures your Easy Easter Brunch – Blueberry Muffin Streusel Cake won’t stick.

Step 2 — Make the Streusel Topping

In a small bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Cut in 4 tablespoons of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

Step 3 — Mix the Dry Ingredients

In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. This even distribution of leavening is key for a tender, muffin-like crumb in your cake.

Step 4 — Combine Wet Ingredients

In a large mixing bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract and ½ cup milk or buttermilk.

Step 5 — Form the Cake Batter

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix. Gently fold in 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw to prevent dyeing the batter).

Step 6 — Assemble & Top

Spread the batter evenly into your prepared pan. Sprinkle the reserved streusel topping uniformly over the entire surface, pressing it in lightly so it adheres during baking.

Step 7 — Bake to Perfection

Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the cake should spring back when lightly touched.

Step 8 — Cool & Serve

Let the cake cool in the pan on a wire rack for at least 20 minutes. Use the parchment overhang to lift it out for complete cooling. Slice and serve warm or at room temperature for your Easy Easter Brunch.

Nutritional Information

Calories	~320 kcal
Protein	~4g
Carbohydrates	~48g
Fat	~13g
Fiber	~1g
Sodium	~220mg

Note: Estimates are per serving for this Easy Easter Brunch – Blueberry Muffin Streusel Cake, based on typical ingredients and serving size. Actual values may vary with specific brands and measurements.

Healthier Alternatives

This easy Easter brunch cake is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing the classic blueberry muffin streusel flavor.

• Whole Wheat or Almond Flour — For a gluten-free option, use a 1:1 gluten-free baking blend. For a nuttier, lower-carb cake, swap half the all-purpose flour for almond flour.
• Greek Yogurt or Applesauce — Replace the sour cream with an equal amount of plain Greek yogurt for a protein boost, or unsweetened applesauce for a dairy-free, lower-fat alternative.
• Coconut Oil or Vegan Butter — Use melted coconut oil or a plant-based butter stick in both the cake and streusel to make this Easter brunch recipe completely dairy-free.
• Natural Sweeteners — You can reduce the refined sugar by swapping half the granulated sugar for coconut sugar or a monk fruit blend, which adds a subtle caramel note.
• Fresh or Frozen Berries — While blueberries are classic, mixed berries or chopped strawberries work beautifully. Using frozen berries (don’t thaw) can make the cake extra moist.
• Reduced-Sodium Option — Simply omit the salt from the cake batter. The baking powder provides enough lift, and the sweetness of the streusel topping carries the flavor.
• Egg Substitute — For an egg-free version, one flax egg (1 tbsp ground flax + 2.5 tbsp water) per regular egg works well to bind the batter.
• Nut-Free Streusel — If avoiding nuts, replace the chopped nuts in the streusel with an equal amount of old-fashioned oats for a delightful crunchy texture.

Serving Suggestions

• For a classic Easter brunch, serve warm slices alongside a savory quiche or frittata and crisp bacon.
• Pair with fresh fruit salad and a dollop of lemon or vanilla yogurt for a bright, creamy contrast to the sweet streusel.
• Offer as a delightful afternoon tea or coffee cake, perfect for post-Easter egg hunt gatherings.
• Elevate the plating by dusting with powdered sugar and garnishing with a few fresh blueberries and a mint sprig.
• For a decadent dessert option, serve à la mode with a scoop of vanilla bean ice cream.
• Make it a centerpiece by baking in a decorative bundt or tube pan for an impressive presentation.

This Easy Easter Brunch – Blueberry Muffin Streusel Cake is wonderfully versatile, fitting seamlessly into any spring celebration menu from a casual family breakfast to a more formal holiday spread.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which activates gluten and leads to a tough, dense cake. Fix: Gently fold the dry ingredients into the wet until just combined; a few lumps are perfectly fine.
• Mistake: Using frozen blueberries without preparing them, causing purple streaks and soggy spots. Fix: Toss frozen berries in a tablespoon of the measured flour to coat them before folding in.
• Mistake: Not creaming the butter and sugar long enough, resulting in a flat crumb. Fix: Beat the softened butter and sugar for a full 3-4 minutes until light, pale, and fluffy.
• Mistake: Skipping the step of lining the pan, making the cake impossible to remove cleanly. Fix: Always use parchment paper with overhanging edges for easy lifting after baking.
• Mistake: Adding streusel topping too early, causing it to sink into the batter. Fix: Sprinkle the streusel over the batter after it has baked for 10-15 minutes and set slightly.
• Mistake: Opening the oven door frequently to check, which causes temperature fluctuations and uneven rising. Fix: Use the oven light and wait until the minimum bake time has passed before checking.
• Mistake: Underbaking the center because the top looks done, leading to a gummy texture. Fix: Test with a toothpick inserted into the center—it should come out with just a few moist crumbs, not wet batter.
• Mistake: Cutting the cake while it’s still hot, causing it to crumble and fall apart. Fix: Let it cool completely in the pan on a wire rack to allow the structure to set.
• Mistake: Using baking powder that’s past its prime, which prevents proper rise. Fix: Test your baking powder by stirring a teaspoon into hot water; it should fizz vigorously.

Storing Tips

• Fridge: Cool the cake completely, then store it in an airtight container or tightly wrapped in plastic. It will stay fresh for up to 3-4 days in the refrigerator.
• Freezer: For longer storage, wrap the entire 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 fridge before serving.
• Reheat: To restore that fresh-baked warmth, reheat individual slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for about 10 minutes, until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

For the best texture and flavor, allow the cake to come to room temperature before serving if it has been refrigerated.

Conclusion

This Easy Easter Brunch – Blueberry Muffin Streusel Cake is a simple, crowd-pleasing treat. If you love blueberry bakes, you might also enjoy our Wild Blueberry Cake Donuts Recipe. Give this recipe a try and let us know how it turned out in the comments below!

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FAQs

Can I use frozen blueberries for this Easy Easter Brunch cake?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter, as this prevents the color from bleeding too much. Tossing them in a little flour first helps them stay suspended in the cake.

How far in advance can I make this Blueberry Muffin Streusel Cake?

You can bake this Easy Easter Brunch cake up to one day ahead. Store it covered at room temperature. For best texture and flavor, serve it the same day it is baked.

Can I make this recipe gluten-free or dairy-free?

For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and a dairy-free butter substitute in both the cake and streusel. The texture of this Easy Easter Brunch cake may vary slightly with substitutions.