LEMON BLUEBERRY STREUSEL CAKE

Lemon Blueberry Streusel Cake image

I made the Raspberry Rapsody Chocolate Streusel Cake (#94465) and this is my variation. Wonderful, really!!!! The perfect summertime cake.

Provided by C in PA

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 16

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

Steps:

Heat oven to 350.
Grease and flour a 13"x9" pan.
For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
Set aside.
In another bowl, mix berries and sugar.
Set aside.
For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
Beat at low speed until moistened, beat for 2 minutes more at medium speed.
Pour the batter into the prepared pan.
Spread the berries over the batter.
Sprinkle the streusel over the cake.
Bake for 50-55 minutes, or until cake tests done.
Cool for 1 or more hours, or until completely cool.
In small bowl, whisk all glaze ingredients together.
Drizzle over cake.

Nutrition Facts : Calories 365.3, Fat 11.6, SaturatedFat 3.4, Cholesterol 61.8, Sodium 340.7, Carbohydrate 62.8, Fiber 1, Sugar 39.3, Protein 3.8

*** Explore more Lemon Blueberry Streusel Cake Recipes »

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