Zutaten für Lemon Blueberry Streusel Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- Ginger Powder
- 1 cup (2 sticks) unsalted butter, softened
- Yellow Cake Mix
- Instant Lemon Pudding Mix
- Water
- Oil
- 3 large eggs
- 1/4 cup fresh lemon juice
- Fresh Blueberries
- Powdered sugar for dusting (optional)
- Almond Extract
- Half And Half
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Zubereitung von Lemon Blueberry Streusel Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- For the streusel topping: In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and cold butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
157g
Fat
16g
Carbs
20g
