How To make Blueberry Lemon Streusel Cake
2/3 c skim milk
2 tbsp lemon juice
or 1 lemon, juiced
1 1/2 cups flour :
unbleached
1/2 cup oatmeal (orig was oat flour)
1/2 c sugar
4 tsp baking powder
1 tbsp grated lemon rind :
or whole lemon rind
1 egg white
1 1/2 c blueberries -- fresh or frozen
topping: 1/4 c oatmeal
1/8 tsp nutmeg
2 tsp honey
1 tbsp wheat germ
I thought this recipe was really good. The lemon really brings out the flavor of the blueberries.[Susan]
1. Preheat oven to 350 degrees. Spray 8" square pan with cooking spray.
2. Combine milk and lemon juice and set aside for 2 minutes.
3. Combine flour, oatmeal, sugar, baking powder and lemon rind. Stir in lemon juice mixture and egg white. Fold in blueberries. Spread into pan.
4. Mix oatmeal and nutmeg and sprinkle over cake. Drizzle with honey.
5. Bake for 35-40 minutes, until toothpick comes out clean.
How To make Blueberry Lemon Streusel Cake's Videos
Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
RECIPE:
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Lemon Blueberry Coffee Cake | Renee Conner
Lemon and blueberry are one of my favorite flavor combinations any time of year... but I think are perfect and bright for spring! This Lemon Blueberry Coffee Cake is so good and so light, perfect to make in the spring to go with a cup of coffee or tea!
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CRUMB TOPPING INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•3/4 Cup (95g) All Purpose Flour
•1 1/2 Cups (335g) Brown Sugar
•2 tsp (5g) Cinnamon
•1 1/2 Cups (185g) Chopped Pecans (optional)
CAKE INGREDIENTS:
•1 1/2 Sticks (175g) Unsalted Butter (Softened)
•2 Cups (390g) Granulated Sugar
•Zest of 3 Lemons
•3 Egg Whites
•3 Cups (380g) All Purpose Flour
•4 tsp (15g) Baking Powder
•1 tsp (5g) Salt
•1 1/4 Cups (300ml) Whole Milk (room temp)
•1 tsp (5ml) Lemon Extract
•1 tsp (5ml) Vanilla Extract
•2 Cups or about 1 pint (200g) Fresh Blueberries (rinsed!)
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Vanilla Cake Recipe-
Crusting Buttercream-
Swiss Meringue Buttercream-
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Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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Blueberry Cake {Classic Version} - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blueberry Cake. One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible.
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How to Bake Lemon Blueberry Cake with Streusel: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Bake Lemon Blueberry Cake with Streusel!
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Easy Blueberry Muffins with Streusel Topping | Chichabon
Recipe for easy blueberry muffins with streusel topping. Best homemade version I've made of the blueberry muffins at Starbucks.
#Chichabon #BlueberryMuffins #Streusel
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Ingredients (makes 12 muffins):
Streusel
97g All-purpose flour
50g Sugar
1 tsp Lemon zest
4 tbsp Melted butter
Muffin batter
325g All-purpose flour
198g Sugar
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
250mL Milk
2 large Eggs
3 tbsp Melted butter
59mL Oil
1 tsp Vanilla extract
2 cups Fresh blueberries
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