Introduction

This Best Blueberry Muffin Streusel Cake is the ultimate easy Easter brunch recipe. It combines the beloved flavor of classic blueberry muffins with a buttery, crumbly streusel topping, all baked into a simple, crowd-pleasing cake. For another delicious way to enjoy blueberries, try this Crispy Blueberry Grilled Cheese Recipe.

Easy Easter Brunch - Blueberry Muffin Streusel Cake image-2

Ingredients

This easy Easter brunch cake combines the cozy, spiced aroma of cinnamon streusel with bursts of juicy blueberries, all in a tender, muffin-like crumb that’s sure to become a holiday favorite.

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 25% faster than similar from-scratch coffee cakes, thanks to its simple muffin-style batter and quick streusel topping.

Step-by-Step Instructions

Step 1 — Prep Your Pan and Oven

Preheat your oven to 375°F (190°C). Generously grease a 9-inch square baking pan with butter or non-stick spray, or line it with parchment paper for easy removal. This ensures your cake won’t stick and will have beautifully crisp edges.

Step 2 — Make the Streusel Topping

In a medium bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Using a fork or your fingers, cut in 4 tablespoons of cold, cubed unsalted butter until the mixture resembles coarse crumbs. Set this aside—it’s the signature muffin-top crunch for your cake.

Step 3 — Whisk the Dry Ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 ½ teaspoons baking powder, and ½ teaspoon salt. This even distribution of leavening agents is key for a light, tender crumb in your Easy Easter Brunch cake.

Step 4 — Combine Wet Ingredients

In a separate bowl or large measuring cup, whisk together 1 large egg, 1 cup milk (whole or buttermilk), ⅓ cup vegetable oil, and 1 teaspoon vanilla extract until smooth. For extra richness, you can substitute the milk with sour cream or Greek yogurt.

Step 5 — Mix the Batter and Fold in Berries

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined; a few lumps are fine. Toss 1 ½ cups fresh or frozen blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter. This prevents the berries from sinking.

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 in lightly so it adheres during baking.

Step 7 — Bake to Golden Perfection

Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean (avoid hitting a blueberry). The top should be golden brown and the cake should spring back when lightly touched. If the streusel browns too quickly, tent the pan loosely with foil.

Step 8 — Cool and Serve

Let the cake cool in the pan on a wire rack for at least 30 minutes. This allows it to set for clean slicing. Serve warm or at room temperature. This Blueberry Muffin Streusel Cake is perfect for your Easter brunch spread alongside coffee or mimosas.

Nutritional Information

Calories	~320 kcal
Protein	~4g
Carbohydrates	~48g
Fat	~13g
Fiber	~2g
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 – Blueberry Muffin Streusel Cake is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing 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 boosts the protein content, making the cake more satisfying.
Lower-Carb Sweetener — Replace the granulated sugar in the cake batter with a monk fruit or erythritol blend. The streusel topping may be slightly less crisp but will still deliver that essential sweet, crumbly texture.
Dairy-Free Moisture — Use a plant-based yogurt and a neutral oil like avocado or melted coconut oil instead of butter. This creates an incredibly moist crumb with a subtle, fruity undertone perfect for blueberries.
Gluten-Free Base — Use a 1:1 gluten-free baking flour blend. For best results, add an extra tablespoon of yogurt to counteract dryness, ensuring your streusel cake stays tender.
Low-Sodium Option — Simply omit the salt from both the batter and streusel. The sweetness from the berries and the spices will provide plenty of flavor, making the salt unnecessary.
Whole Grain Boost — Substitute half the white flour with whole wheat pastry flour. It adds a hearty, wholesome note and extra fiber while maintaining a light texture.
Reduced-Fat Streusel — For the crumb topping, use chilled coconut oil or a light butter spread. The streusel will be slightly softer but still provide that classic muffin-top crunch.
Egg Alternative — A flax egg or commercial egg replacer works well to bind the batter. The cake may be slightly denser but remains deliciously moist and perfect for your Easter brunch spread.

Serving Suggestions

Pair this Easy Easter Brunch – Blueberry Muffin Streusel Cake with a savory quiche or scrambled eggs for a perfectly balanced holiday spread.
Serve it as the centerpiece of a Mother’s Day or spring bridal shower brunch, accompanied by fresh fruit and mimosas.
For a cozy family breakfast, enjoy a warm slice with a dollop of Greek yogurt or a scoop of vanilla bean ice cream for dessert.
Transform it into an elegant dessert by plating individual portions with a drizzle of lemon glaze and a few fresh blueberries.
Take it on-the-go for a picnic or potluck; its sturdy, muffin-like crumb travels beautifully without needing refrigeration.
Offer it alongside coffee and tea for a simple yet impressive afternoon treat during Easter weekend gatherings.

This versatile cake is the ultimate make-ahead option for your Easy Easter Brunch – Blueberry Muffin Streusel Cake, tasting even better the next day as the flavors meld.

Common Mistakes to Avoid

Mistake: Overmixing the batter, which develops 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 tossing them in flour, causing them to sink and bleed color. Fix: Lightly coat thawed and dried blueberries in a tablespoon of the measured flour before folding them in.
Mistake: Baking in a pan that’s too small, causing batter to overflow. Fix: Use a standard 9×13-inch pan; if using a different size, fill it only ⅔ full to prevent a messy oven.
Mistake: Adding the streusel topping too early, so it bakes into the cake instead of staying crumbly. Fix: Sprinkle the streusel evenly over the batter after about 15 minutes of baking.
Mistake: Not creaming the butter and sugar properly, resulting in a flat cake with poor texture. Fix: Beat room-temperature butter and sugar for 2-3 minutes until light and fluffy to incorporate air.
Mistake: Opening the oven door frequently to check, causing temperature drops and uneven baking. Fix: Use the oven light and wait until the minimum bake time has passed before checking for doneness.
Mistake: Cutting the cake while it’s still hot, which makes it crumble and lose moisture. Fix: Let the cake cool completely in the pan on a wire rack for clean slices and optimal flavor.
Mistake: Using baking powder that’s past its prime, leading to a cake that doesn’t rise properly. Fix: Test your baking powder by mixing a teaspoon with hot water; if it doesn’t fizz vigorously, replace it.

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 for up to 3-4 days.
Freezer: For longer storage, wrap the cooled cake (or individual slices) tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
Reheat: For the best texture, warm individual slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for 5-10 minutes until heated through. Ensure reheated portions reach an internal temperature of 165°F (74°C) for food safety.

Proper storage ensures your Easy Easter Brunch – Blueberry Muffin Streusel Cake remains moist and delicious, making it a perfect make-ahead option for your holiday spread.

Conclusion

This Blueberry Muffin Streusel Cake is the perfect, fuss-free centerpiece for your Easter brunch. If you love blueberry treats, you might also enjoy our Wild Blueberry Cake Donuts Recipe. Give this easy recipe a try and let us know what you think in the comments below!