Lemon Blueberry Streusel Cake Recipe
This delightful Lemon Blueberry Streusel Cake is the perfect summer dessert for large gatherings or family celebrations. The combination of fresh and frozen blueberries paired with the zing of lemon in the moist, tender cake, topped with a buttery, cinnamon-laced streusel, creates a symphony of flavors that everyone will love. Inspired by the Raspberry Rhapsody Chocolate Streusel Cake, this variation offers a lighter, fruitier twist that’s just as delicious, if not more so. Whether served at a summer picnic or enjoyed with a cup of tea, this cake will surely steal the show!
Ingredients
For the Streusel
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3/4 cup |
| Granulated sugar | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Butter, softened | 1/4 cup |
For the Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Granulated sugar | 1 cup |
| Instant lemon pudding mix | 1 package |
| Water | 1/4 cup |
| Milk | 1 cup |
| Eggs | 4 large |
| Fresh lemon juice | 2 tbsp |
| Fresh blueberries | 1 1/2 cups |
| Frozen blueberries | 1/2 cup |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 2 cups |
| Half-and-half | 2 tbsp |
| Lemon juice | 1 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 365.3 kcal |
| Total Fat | 11.6 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 61.8 mg |
| Sodium | 340.7 mg |
| Carbohydrates | 62.8 g |
| Dietary Fiber | 1 g |
| Sugars | 39.3 g |
| Protein | 3.8 g |
Instructions
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Preheat the Oven: Start by heating your oven to 350°F (175°C). Prepare a 13×9-inch baking pan by greasing it lightly with butter or cooking spray and dusting it with a small amount of flour. This will help ensure the cake comes out easily after baking.
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Prepare the Streusel Topping: In a medium-sized bowl, combine 3/4 cup all-purpose flour, 1 cup granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Add 1/4 cup softened butter and use a fork or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. Set this streusel mixture aside for now.
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Mix the Berries: In a separate bowl, combine the fresh blueberries and frozen blueberries with 1/4 cup granulated sugar. Gently toss the berries to coat them with sugar and let them sit while you prepare the cake batter.
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Prepare the Cake Batter: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, and 1 package instant lemon pudding mix. Add 1/4 cup water, 1 cup milk, and 4 large eggs to the dry ingredients. Also, stir in 2 tbsp fresh lemon juice. Using a hand mixer or stand mixer, beat the mixture on low speed until the ingredients are just combined, then increase to medium speed and continue mixing for 2 more minutes. This will ensure that the batter is light and airy.
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Assemble the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Carefully spoon the sugared berries over the top of the cake batter, spreading them out evenly. Next, sprinkle the prepared streusel topping generously over the berries and batter, making sure to cover the entire surface.
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Bake the Cake: Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. The top should be golden brown, and the streusel should have formed a beautiful, crunchy layer.
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Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for at least 1 hour. For best results, let the cake cool completely before adding the glaze.
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Prepare the Glaze: While the cake is cooling, whisk together 2 cups powdered sugar, 2 tbsp half-and-half, and 1 tbsp lemon juice in a small bowl until smooth. The glaze should be pourable but thick enough to stay in place when drizzled.
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Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top. Use a spoon to gently spread the glaze so it covers the entire cake, allowing it to soak into the streusel and fruit.
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Serve and Enjoy: Slice the cake into 16 equal portions, and serve. This cake is perfect for family gatherings, picnics, or any occasion where you want to treat your loved ones to something special.
Tips for Success:
- Berries: For even more flavor, you can mix in a combination of fresh strawberries, raspberries, or blackberries along with the blueberries for a colorful and berry-packed cake.
- Make Ahead: You can prepare the cake the day before, allowing it to cool and refrigerate overnight. Just drizzle the glaze on top right before serving.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them to extend freshness for up to a week.
This Lemon Blueberry Streusel Cake is a must-try for any lover of fruity desserts with a bit of a crunch. The moist cake, sweet berries, and crumbly streusel come together in perfect harmony to create a treat that everyone will rave about!
