Bright Blue Monday Cake

Bright Blue Monday Cake

HEIDI.HECKMAN

"A blueberry quick cake with streusel topping. It's sure to brighten your Monday mornings!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 350 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Reviews

Read all reviews 47
  1. 54 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

As I write this review, this recipe has only a few people who have reviewed it and an average rating of just four stars--what a shame. I hope more bakers give this recipe a chance and bring tha...

Most helpful critical review

Well I'm not sure what to think just yet. I followed the recipe with no changes for the first time. It is moist. It could definitely use some vanilla. It's not bad, I'm just not finding it up to...

Most helpful
Most positive
Least positive
Newest

As I write this review, this recipe has only a few people who have reviewed it and an average rating of just four stars--what a shame. I hope more bakers give this recipe a chance and bring tha...

This is a great brunch cake for any day of the week. It's moist, delicious, bursting with blueberries and topped with a crisp buttery streusel. I followed the recipe exactly and added 1/2 tsp. ...

Very moist cake but it was missing something. Next time I'll add a splash of vanilla, as Naples suggested.

How can you not love the name of this cake? With a newly purchased 4 pound bag of blueberries tucked in my freezer and my 2 grandkids scheduled for an overnight with us, I was on the prowl for a...

This is a simple cake that turns out moist and delicious! Highly recommended!

Moist and yummy!! I used butter instead of margarine in the topping, added the zest of one lemon and 1/2 teaspoon vanilla to the batter, and baked it in a 7 X 9 pan.

Yummy,the whole family enjoyed it. Will make it again!!

I just made this and amazing can't wait to make it again with blue berry's. I did have to make one change as the frozen blueberry were freezer burnt so I had to use frozen Raspberry. WOW. 10 ...

Well I'm not sure what to think just yet. I followed the recipe with no changes for the first time. It is moist. It could definitely use some vanilla. It's not bad, I'm just not finding it up to...

Other stories that may interest you