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A whiff of radiant citrusy aroma and a subtle tang makes the sweet-tart blueberry style noteworthy extra pronounced in this lemon blueberry streusel cake.
What is “streusel”? It’s the German timeframe for a crumbly topping made with flour, butter and sugar to which spices and nuts are on occasion added. In this recipe, the streusel is scattered between the bluberries on high of the cake. The streusel turns crisp at some stage in baking to provide the cake a high that’s crunchy in spots. The interplay between crunchy streusel and moist blueberries is exclusively terrific.
Why combine lemon with blueberries? Why no longer simply berries? That was how we baked streusel cake sooner than. With strawberry or blueberry, or both. The lemon was something my daughter, Alex, picked up from culinary college. The lemon juice creates a balance so as that the cake is no longer overly sweet. The lemon zest adds a suitable aroma to the cake.
This lemon blueberry streusel cake is most efficient served warm. To retailer any leftover, space in a tightly-lined container and relief within the fridge.
You might per chance per chance well presumably presumably have to exercise a knife or spatula to loosen the cake from the pan in case objects of blueberries contact the aspect of the pan. The caramelization would produce them follow the pan. So, loosen the cake gently in locations the attach it sticks to the pan sooner than releasing the cake.
Prep Time 15 minutes
Cook dinner Time 1 hr 15 minutes
Complete Time 1 hr 30 minutes
Direction Dessert
Cuisine World
Ingredients
- ¾ cup cake flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 10 tablespoons butter – at room temperature
- ½ cup plus 2 tablespoons white sugar
- 1 total egg – plus one egg yolk
- 3 tablespoons corpulent cream milk
- juice of 1 lemon
- zest of 1 lemon
- ½ cup frozen blueberries
For the streusel topping
- ⅓ cup all-honest flour
- ⅓ cup white sugar
- ¼ teaspoon ground cinnamon
- ¼ cup chilly unsalted butter – gash into small cubes
Directions
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Preheat the oven to 350F.
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Grease and flour the bottom and sides of an 8-1/2″x4-1/4″ loaf pan (skip the greasing and flouring if the usage of a silicone pan.
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Sift the flour, baking powder and salt correct into a bowl.
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In a important mixing bowl, beat the butter and sugar till light and fluffy. I frail a hand mixer but a wire spin will stop. DO NOT overmix: it’s possible you’ll per chance well know you can receive overmixed if the butter solids gash unfastened the chunky.
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Add the egg and yolk and combine till totally included.
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Add the flour and milk in batches. Add a third of the flour first, combine; add half of of the milk, combine; add the next third of the flour, combine; then the final milk and, finally, the the rest of the flour.
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Trip within the lemon juice and zest.
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Pour the batter into the ready pan.
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Web the streusel combination. The exercise of your fingertips, rub together your complete streusel formula till the combination resembles uncouth crumbs.
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Scatter the frozen blueberries on high of the cake batter. Fill the gaps with the streusel combination.
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Bake at 350F (it’s possible you’ll per chance well want to diminish the warmth if the usage of a uncomfortable colored pan) for one hour to 1 hour and 15 minutes or till a toothpick inserted at the guts comes out clean.
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Frigid the cake within the pan for about half of an hour sooner than inverting and cutting.
About Connie Veneracion
A retired lawyer and journalist who spends most days (and nights) dreaming up recipes. [Read more]
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