Olive Oil & Greek Yogurt Blueberry Muffin Cake

Olive Oil & Greek Yogurt Blueberry Muffin Cake


  • 3 cups flour, all-purpose

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup J. Olive Co. Butter olive oil

  • 1½ cup sugar, granulated

  • 2 eggs

  • 1 cup Greek Yogurt

  • 2 Tbsp fresh lemon juice

  • 2 cups blueberries, fresh or frozen + 1 Tbsp flour

Streusel Topping

  • 5 Tbsp cold butter, cut up

  • ¾ cup flour, all purpose

  • ½ cup sugar, granulated


  1. Preheat oven to 425F degrees. Put the baking rack in the middle.

  2. Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with non stick spray.

Make the Streusel Topping:

  1. Combine cold cubed or cut up butter with flour & sugar and process in a food processor on high until coarse crumb forms.

  2. Alternatively, use a knife to cut butter into the flour and sugar mixture until a coarse crumb forms.

  3. Refrigerate until ready to use.

Make the Cake

  1. In a bowl of a mixer combine oil, eggs and sugar. Using paddle attachment mix until smooth mixture forms. Add Greek Yogurt and lemon juice and stir again until the mixture is smooth.

  2. Add flour, salt, baking soda and baking powder and with a minimal amount of strokes, fold everything together.

  3. Toss blueberries with 1 tablespoon flour until evenly coated.

  4. Add to the batter and carefully fold the blueberries in.

  5. Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.

  6. Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.

  7. Given the number of ingredients will either make one 9x12 Pyrex dish or 12 muffins and one 9x9 Pyrex dish.

  8. Bake in preheated oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes for muffins or 35-45 minutes for the coffee cake in the Pyrex dish.

  9. Remove from oven and allow to cool before serving.