Blueberry Lemon Cake-with a twist!

Blueberry Lemon Cake with streusel and lemon glaze topping

 

 

Pinterest is saturated with blueberry cake recipes, I've made a few different ones, but my latest try is THE one. So good!! I especially love that it is lower in fat than many of the other ones. I found the original recipe at Honey What's Cooking?  Great blog, check it out!

 

I made a few changes, simplified it a bit and created an extra lemon glaze (Honey's version is a little healthier). That extra little step of making a glaze makes this over the top good. We may or may not have eaten the entire thing in a night.

  

Ingredients:

• 1 1/2 cups flour
• Baking Powder - 1 1/2 tsp
• Baking Soda - 1/4 tsp
• Salt - 1/4 tsp
• Unsalted Butter - 4 tbsp (room temperature)
• Canola Oil - 1 tbsp
• Sugar - 2/3 cup
• Eggs-2
• Vanilla Extract - 1 tsp
• *Buttermilk - 1/2 cup (room temperature)
• Vinegar - 1 tbsp
• Lemon Zest - of 1 Lemon
• Blueberries - 1 1/2 cups (frozen worked great!)

*buttermilk substitute=half cup milk + 2 tsp vinegar, stir, let sit 5 minutes

Streusel: 

• Brown Sugar - 1/4 cup + 1 tbsp
• White Flour - 1/4 cup
• Cinnamon - 1/2 tsp
• Unsalted Butter - 2 1/2 tbsp (room temperature)

Lemon glaze
1/3 cup powder sugar
juice of 1 lemon
(place powder sugar in small bowl & slowly mix in lemon juice until smooth and thin)

DIRECTIONS:
-Preheat oven to 350 degrees.

- Lightly butter & flour a square baking dish.
 -Mix the flours, baking powder, baking soda, and salt into a bowl.
-In a separate bowl, beat butter and sugar until creamy

-mix in eggs, vanilla, and lemon zest

-add in dry ingredients & buttermilk, alternating between the two until combined
-gently fold in blueberries

 

-combine streusel mixture in a bowl until crumbly & place on top of batter

 

-bake at 350* for 45-55 minutes (or until toothpick comes out clean)

 

-after cake has cooled 15-20 minutes, make the glaze & top cake with it!

 

Enjoy!