Bright Blue Monday Cake Recipe -
Bright Blue Monday Cake Recipe
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Bright Blue Monday Cake

Recipe by  

"A blueberry quick cake with streusel topping. It's sure to brighten your Monday mornings!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square pan Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2015

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 that rating up to five stars where it belongs! I added 1/2 tsp. of vanilla to the batter and substituted butter for the margarine called for in the streusel, keeping all else the same. I kind of had the feeling when I saw the ingredients called for vegetable oil (rather than butter or even shortening) that this would be moist and that's exactly what this is--moist, flavorful, and bursting with blueberry flavor. The topping amount is just right, with a pleasing buttery crunch. I have made several of these coffeecakes or "buckles," over the years, one in particular that has been my favorite for over 40 years. But as good as that recipe is, THIS recipe beats it hands down for moistness. In fact, I think this is the finest recipe of its kind I've ever had!

Most Helpful Critical Review
Nov 03, 2010

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 par for a coffee cake. Something is missing. I will make this one again and play a little.


45 Ratings

Mar 19, 2009

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. of vanilla to the batter. I baked it in an 8x8 pan and was very pleasantly suprised with the results.

Jan 20, 2009

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

Mar 17, 2012

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 yummy breakfast treat. I made this, pretty much according to directions, and half a cake later we all declared this a winner. It was moist, flavorful, and had just the right amount of blueberries. I added vanilla to the batter and substituted butter for margarine in the crumb topping as suggested by Naples. I also used brown sugar instead of white in the topping. It was delish; however, next time I'll probably stick with the granulated sugar and try a little nutmeg instead of cinnamon. I have a treasured blueberry muffin recipe that calls for a dusting of sugar and nutmeg and we really love that flavor combination. For those who had issues with this being too dry or needing extra baking time, some things to check are pan size, oven thermostat, and your pan material. Some pan coatings require lowering your oven temperature by 25 degrees. EDIT: Another thing to note: if you like this cake, another you will probably enjoy from Allrecipes is Dried Cherry Cake. It's equally awesome!

Dec 23, 2002

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

Dec 23, 2002

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

Jul 25, 2012

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.


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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