Blueberry lemon Streusel Cake

adapted from a Ree Drummond’s Blueberry Crumb Cake
yeild: 1-9×13 cake or 2-9 inch round cakes


5 T. butter
3/4 c. sugar
1/2 t. cinnamon
1 large egg
1 t. vanilla
2 c. flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c.whole milk
zest and juice of 1 lemon
2 c. fresh blueberries

In a seperate bowl combine the following ingredients and work together to make a crumb topping.

1/4 c. butter
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/2 c. ground walnuts
zest of 1/2 lemon
dash of cinnamon


Preheat oven to 350^. Combine  flour, baking powder, cinnamon,and salt. Sift and set aside.

Cream butter with sugar. Add egg and beat until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.

Grease a 9×13 baking pan. Pour batter into pan and smooth out evenly. Sprinkle 2 c. of blueberries over the top of the cake batter .Sprinkle crumb topping over the berries.
Bake the cake for 30 – 35 minutes or until tooth pick comes out clean after inserted.
Cut into 16 slices & serve.
The lemon flavor of this is wonderful surprise!

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Leave a Reply

Your email address will not be published. Required fields are marked *