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Blueberry Streusel Muffin Traybake Cake: muffin texture but as a cake. Crumbly streusel topping goes on top for the perfect crisp texture contrast. This is quick to whip up and just gorgeous eaten warm. Equally it works a treat once cool as a simple cake, or to snack on! This is a fork and plate affair, unlike muffins, giving them a little added elegance!

This recipe couldn’t be much easier. Simply stir everything together, scatter over the crumbly streusel and bake! No decanting into separate muffin cases, and makes a great brunch/dessert item for family style dining! It doesn’t need much else when serving up, if anything. If you want to jazz it up, though, you could serve alongside ice cream/cream whilst warm. A blueberry compote would also be delightful!

I like to keep my muffin recipe as simple as possible, so you only need a large bowl and a wooden spoon to make the batter. We add in various liquids to ensure the best texture. Use good quality, fresh blueberries for best results. The crumble mix should be pretty dry for the perfect crisp top.

For these Blueberry Streusel Muffin Traybake Cake, I use a basic 8′ square pan (I like this one). If you’re after more traybake recipes, check out these Caramilk Cookie Bars or this Biscoff Cake. For videos, check my Instagram. 

Blueberry Streusel Muffin Traybake Cake

Blueberry Streusel Muffin Traybake Cake

Like a blueberry muffin in cake form – the perfect brunch item and so easy to whip up! Combine the muffin batter with just a wooden spoon to keep the texture light, and scatter over all of that good crumbly streusel mix for a great dessert/brunch/snack!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 165 g Plain Flour
  • 1 tsp Baking Powder
  • 110 g Granulated Sugar
  • 50 g Melted Butter
  • 30 ml Vegetable Oil
  • 1 Medium Egg
  • 75 ml Milk
  • 100 g Blueberries
  • 1 tbsp Cornflour (Cornstarch) – Regular flour is fine too

For the Streusel Topping

  • 15 g Butter
  • 15 g Oats
  • 15 g Plain Flour
  • 50 g Light Brown Sugar

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square tin.
  • In a large bowl, combine the flour, baking powder and sugar. Make a well in the centre and add in the milk, butter, egg and oil. Stir with a wooden spoon until just combined.
  • Sprinkle the cornflour over the blueberries to coat them. Stir gently into the batter. Pour batter into lined tin.
  • In a small bowl, combine the butter, oats, sugar and flour for the streusel topping. Sprinkle this in an even layer over the muffin batter. Bake for 25-30 minutes, until the top is a light golden colour. Check that a skewer inserted comes out clean. Let cool on a wire rack before slicing and serving.

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