Blueberry Muffin Squares

It’s mid-afternoon here and I keep waiting for the kid below me to turn on stereo – the one with extra bass which plays thumpy, dark, ominous music designed as as background for nefarious activities. But hey, no music! We’ve moved. There’s construction noise outside the window, but it’s muted and pleasant compared to that kid’s stereo. At any rate, I’m setting the scene here to say I’m enjoying coffee and what I guess you’d classify as a coffee cake in what I guess you’d also classify as quiet. I can’t take a picture of the quiet, but here’s a photo of the cake.

Blueberry Square

I found this brilliant little recipe from an old Bake-Off book. It was invented by Norma Broderick of Wateford Pennsylvania, and what got my attention was the picture in the old Bake-Off book. It was a cake topped with fresh blueberries and it had this dark filling running through the center. At first I thought it was a blueberry filling (the light was weird in the photo) of some sort, but as I read through the ingredients I discovered it was an interesting combination of graham cracker crumbs, brown sugar and cinnamon. I figured if I made this cake and didn’t like it, it would at least be fun to look at with that ribbon of filling, but it also happens to taste great…and the texture really does remind me of a blueberry muffin in cake form.

Norma’s original recipe was baked in a 13×9 inch pan, but I cut it in half and baked it in an 8 inch square pan. This recipe was so fun! I think it would work well with other types of fruit as well.


Blueberry Muffin Squares
Prep time
Cook time
Total time
A blueberry coffee cake with a cinnamon filling running through it.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1/4 cup graham cracker crumbs
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, softened (I used unsalted)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1 large egg plus 2 tablespoons lightly beaten egg, room temperature
  • 1 cup unbleached all purpose flour (4.5 oz)**
  • 1/2 teaspoon baking soda
  • 1 cups fresh blueberries plus a teaspoon of flour for tossing them in
  • A little powdered sugar for dusting
  1. Preheat oven to 350 degrees F. Spray an 8 inch metal baking pan with flour-added cooking spray or grease it well with butter. I lined mine with foil before I did this so that I could lift the cake from the pan and cut even squares.
  2. Mix together the crumbs, brown sugar and cinnamon; set aside.
  3. In a large mixing bowl using an electric mixer, cream the butter and sugar for about a minute. Beat in the salt and vanilla. Reduce speed to low and add sour cream and eggs. Scrape sides of bowl well. Stir in the baking soda, then add the flour and stir (be careful not to overbeat) until it’s mixed in (As always, I add the flour by hand and use a heavy duty scraper to mix it).
  4. Spread about half the batter over bottom of pan. Sprinkle crumb mixture even over batter. Carefully spread remaining batter over crumbs. This is tricky, but doable – just drop blobs of batter over the crumbs and use a rubber scraper to gently spread the batter across the crumbs.
  5. Toss the blueberries in the flour and sprinkle evenly over the top. If you want to skip the flour-tossing, I think you’d be okay. I noticed flour stuck to the blueberries and was visible after baking and didn’t like that.
  6. Bake for about 45 minutes or until edges are very lightly browned. Let cool completely on a wire rack. Lift foil from pan (if you lined it) and cut into 9 large squares. Dust each piece with a little powdered sugar.
  7. **The original recipe says you can make these squares with self rising flour. If you do, omit the salt and baking soda.

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  1. Tina from PA says

    I can relate to moving from a apartment into your very own new home, I would rather hear construction than a someones loud music !We had our home built a few years ago , there’s nothing like it! I wish you & your family nothing but the best in your new home ! Enjoy it ! Oh by the way I’m in love with that “coffeecake” got to get some blueberries . Thanks for sharing !

  2. says

    Tina, get those blueberries while the price is still reasonable. They’re steadily creeping back up.

    BTW. I just made an edit to the recipe. I forgot to say it’s made in an 8 inch pan. If you double it, then go with a 13×9 inch.

  3. says

    Oh this is the perfect marriage between coffee cake and blueberry breakfast cake! How could you lose with this? Those berries crowning the top look simply luscious.

  4. KAnn says

    Congratulations on the new house, Anna! May you have lots of joy and fabulous baking in the new kitchen. My sister, BIL, and nieces just found their new house in Katy so I will now have realtives in Texas….hope to visit the Hill country though it is a ways from Houston-wish they were moving to Austin if they had to leave Denver for Texas but it will be an adventure. Moving can be sooo difficult so I am glad you are finally settled!

  5. says

    We got Scott (12) started with drums in the band and he’s been going to band camp. I’m afraid even in our own house, we’ll never have that quiet from downstairs! Love the graham/cinnamon ribbon in this cake, sounds yummy!
    Yay for your quiet living.

  6. says

    Congrats on your move, Anna. And I’d say these delicious blueberry squares are the perfect way to celebrate silence!

  7. says

    So glad you have some relative quiet again! 🙂 Construction noise beats unwelcome thumping bass any day!

    This recipe looks so good to me. It seems like the perfect thing to take to a morning meeting or for a coffee with friends.

  8. says

    love the addition of the graham filling…that’s something i would do. lol
    i remember years ago when we lived next door to a house filled with rock & roll band members. it was awful. they slept all day then awoke at 6pm to start band practice. we were always calling the cops on them. they would practice till 12am. it was awful….

  9. says

    I made it this morning. Delicious. Mine baked quicker than that, could be my oven was too hot, but it’s worth checking on a little early.

  10. says

    I’ve been looking for a new blueberry recipe and this looks great! I love the idea of graham crackers in it!

  11. T. Martin says

    Congratulations on the move :-)!! This recipe looks like a great breakfast cake which I’ll be trying out this weekend to make for the nurses at the hospital Sunday morning.

  12. Dawn says

    I have the same book and have been making these for years but I double the struesel in the middle so much that it falls apart when you pick it up but who cares!!

  13. says

    Carole, yes! I am dying to try it with blackberries. I don’t see why raspberries wouldn’t work either.

    The original cake was in a 13×9 inch pan and the time called for was 40 to 50 minutes. My 8 inch pan baked in 45 minutes. Amy made it and hers didn’t take quite so long. If I were you, I’d check it at 40 minutes, but you’ll probably need 45 for a 13×9 inch pan. Just keep an eye on it and look for brown edges.

  14. Kate says

    This looks fabulous! I have a container of blueberries that only have a few days left. This is a perfect way to use them up. Can’t wait to try it!

  15. says

    There’s something about blueberry muffin squares that sounds SO good and homey! I agree that that layer that’s running through it looks delicious and knowing that it has graham cracker crumbs in it makes it even more so!

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