Lemon Blueberry Streusel Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
-
Streusel
- 3⁄4 cup flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger powder
- 1⁄4 cup butter, softened
-
Cake
- 1 (510 g) package yellow cake mix
- 1 (4 ounce) package instant lemon pudding mix
- 1 cup water or 1 cup milk
- 1⁄4 cup oil
- 4 eggs
- 2 tablespoons lemon juice
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 2 tablespoons sugar (optional)
-
Glaze
- 1 1⁄2 cups powdered sugar
- 1⁄2 teaspoon almond extract
- 2 tablespoons half-and-half
directions
- Heat oven to 350.
- Grease and flour a 13"x9" pan.
- For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
- Set aside.
- In another bowl, mix berries and sugar.
- Set aside.
- For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
- Beat at low speed until moistened, beat for 2 minutes more at medium speed.
- Pour the batter into the prepared pan.
- Spread the berries over the batter.
- Sprinkle the streusel over the cake.
- Bake for 50-55 minutes, or until cake tests done.
- Cool for 1 or more hours, or until completely cool.
- In small bowl, whisk all glaze ingredients together.
- Drizzle over cake.
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Reviews
RECIPE SUBMITTED BY
C in PA
Lancaster, PA
I currently live in Lancaster, Pennsylvania, although that will be changing shortly. I was living in Guatemala for the past few months, and plan on returning for a 2 year teaching assignment this coming January.
I have always loved to cook, and the more complicated recipe, the better. I also love any type of ethnic food, so most of the recipes you see in my cookbook are of that variety.