Lemon Blueberry Streusel Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I made the Raspberry Rapsody Chocolate Streusel Cake (#94465) and this is my variation. Wonderful, really!!!! The perfect summertime cake. Ingredients:
3/4 cup flour |
1 cup sugar |
1 teaspoon cinnamon |
1/2 teaspoon ginger powder |
1/4 cup butter, softened |
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) |
1 1/2 cups powdered sugar |
1/2 teaspoon almond extract |
2 tablespoons half-and-half |
Directions:
1. Heat oven to 350.
2. Grease and flour a 13 x9 pan.
3. For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
4. Set aside.
5. In another bowl, mix berries and sugar.
6. Set aside.
7. For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
8. Beat at low speed until moistened, beat for 2 minutes more at medium speed.
9. Pour the batter into the prepared pan.
10. Spread the berries over the batter.
11. Sprinkle the streusel over the cake.
12. Bake for 50-55 minutes, or until cake tests done.
13. Cool for 1 or more hours, or until completely cool.
14. In small bowl, whisk all glaze ingredients together.
15. Drizzle over cake.
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