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
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.
There is a newer version of this video here:
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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)
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Stand Mixer (Affiliate Link):
Mixing bowls (Affiliate Link):
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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EGGLESS LEMON BLUEBERRY CRUMB CAKE | Amazing Crumb Cake Recipe | Cafe Style Cakes | Tea Time Cakes
Eggless Blueberry Lemon Cake | Amazing Crumb Cake Recipe | Dessert recipes easy at home | Cake
Lemon Blueberry Cake is a popular cake kept at many cafes. I have given it Crumble texture and made this. You can bake it without oven as well. & you can also skip BlueBerry if you want to. Enjoy with coffee, tea or just like a dessert. Can even carry in tiffin or while travelling.
Ingredients :
1 tbs Butter
2 tbs + 180 gm Plain Flour
1 tbs + 3/4 cup Powdered Sugar
1 Lemon Zest
1 tbs Lemon Juice
1/4 cup Oil (odourless)
Approximately 100-120 gm Blueberries
1 tsp Baking Powder
1 tsp Baking Soda
Method :
In a mixing bowl, take 1 tbs Butter
Add 2 tbs Plain Flour (alternatively oats can be used)
Add 1 tbs Powdered Sugar and mix with a spoon to get sand like texture
Refrigerate this crumb mixture
Take another mixing bowl, add 1 tbs Powdered Sugar (out of 3/4 cup sugar)
Add 1 Lemon Zest (make sure you shred lemon only till yellow portion)
Add 1 cup Milk (with room temperature)
Add 1 tbs Lemon Juice (to curdle milk)
Add remaining Powdered Sugar (out of 3/4 cup)
Add 1/4 cup Oil (odourless)
Whisk well all wet ingredients
Further take approxim 100-120 gm Blueberries
Add 1 tbs Plain Flour (out of 180 gm plain flour)
Mix it and keep aside
Take remaining flour in a bowl
Add 1 tsp Baking Powder
Add 1 tsp Baking Soda
Mix well and add it to the wet mixture
Add Blueberries and mix well
Further take a lined baking loaf
Pour the batter and drizzle crumb mixture on top
Pre heat the steamer on slow to medium heat along with a stand in it
Place cake loaf in it and cover with a lid
Bake the cake for 50-55 mins
(You can bake it in 10 min pre heated oven at 180⁰ for 35 min in the middle rack)
Let the cake cool down
Un-mould the cake and cut it into pieces
Enjoy Delicious Lemon Blueberry Cake
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Easy Blueberry Streusel Cake #shorts
Have you ever looked at a blueberry and thought, I want to make Streusel out of that. Well this is the video for you! Today we're making this Incredible Blueberry Streusel Cake! And best of all we can have it ready to bake in about 10 minutes. Mix and match different fruits and box mixes for unless variation!
#blueberry #streusel #shorts
Blueberry Streusel Topping Recipe:
1.2oz freeze dried blueberries (affiliate link)
1 cup white sugar
1 cup flour
6 Tablespoons salted butter
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BLUEBERRY LEMON CAKE - Tender and Delicious
This breakfast cake or coffee cake is tender and bursting with sweet blueberries with a hint of lemon zest.
It tastes and smells amazing. If you like blueberries give this recipe a try. You will love it.
Recipe serves 8
Bake 350 F 40-45 minutes
2 Cups all purpose flour 250g
1/2 Tsp salt
1 Tbsp baking powder
1 Cup sugar
1 Stick of butter-softened or 1/2 cup oil
1 Cup butter milk
2 Eggs-room temperature
1 Tsp vanilla extract
1 Lemon zest
2 Cups blueberries
1-2 Tbsp powdered sugar for dusting
9-Inch springform cake pan
To make buttermilk-stir in 1 tbsp white vinegar or lime juice to 1 cup of milk. Let it stand 5-10 minutes. Buttermilk makes the cake soft and moist.
blueberry brioche crumb cake with lemon streusel!