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Blueberries galore! Two for one!

5 from 2 votes

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First things first: I updated my pages with different photos and newer information and even added an extra one, so go check it out! Also, my formatting is all screwed up for this post and I don’t know how to fix it! Anyone know how to fix it?

A few days ago, my mother-in-law purchased a rather large pack of fresh blueberries and didn’t know what to do with them. She asked me if I’d like some and I happily took them off her hands! What did I make with them? Of course a bazillion batches of my favorite blueberry muffins and then two blueberry lemon streusel cakes. And I still have some blueberries left! Into the freezer for them.

The muffin recipe is adapted from Ina Garten’s Blueberry Coffee Cake Muffins. When I first tried this recipe, I fell in love because never before have I tasted such delicate and moist muffins. Like, they were unbelievably moist and tender. Then after a while, I started adding in lemon zest and juice to the batter and then sprinkled on a sugary topping before baking. Lo and behold the delicious blueberry muffins got better. So, that’s how I make them now and they are a favorite at my house. As a matter of fact, the first batch I made for some of my nieces and nephews was gone within 24 hours. Thats over 24 muffins devoured by four kids and two adults. They have been converted and asked for the recipe.

The Blueberry Lemon Streusel Cakes is another adaption, this time from the Pioneer Woman. Just a few days ago she posted a recipe for Blueberry Crumb Cake and I thought “It’s a sign! Something else to make to get rid of all these blueberries!” This recipe is delicious just on it’s own, but I just had to make a few changes and add in the lemon. I don’t know why I have this uncontrollable urge to add lemon into blueberry recipes I just do! It’s really a match made in heaven, lemon and blueberries. Similar to peas and carrots. Or rice and beans. Or Lauren and Gordon! (Haha! Precious.)

Anyways, I added in the lemon as well as made a streusel topping instead of just a ‘crumb’ topping. AND, just to be fancy, I topped the cake with the blueberries instead of mixing them into the batter and then baked them in two round cake pans. Well, one cake pan and one pie plate to be exact. But, they turned out beautifully and most importantly delicious.

So, if you happen to run into some blueberries, snatch them up and make some of these yummy treats! They are sure to please!

5 from 2 votes

Blueberry Lemon Streusel Cake

adapted from Ree Drummond's Blueberry Crumb Cake
servings 12 servings
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients

  • 5 tablespoons butter
  • 3/4 cups granulated sugar
  • 1/2 teaspoons cinnamon
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3/4 cups whole milk
  • zest and juice of 1 lemon

2 cups fresh blueberriesfor the topping:

  • 1/4 cup butter melted
  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup oats
  • zest of 1/2 lemon
  • dash cinnamon

Instructions

  • Preheat oven to 350 degrees F. (I used 325 because the original recipe didn't have a temperature listed until recently. Both will work!) Combine flour, baking powder, and a salt. Stir and set aside.
  • Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.
  • Grease a 9 x 13 inch baking pan. (I used 2-9 inch rounds) Pour in batter and smooth the top. Sprinkle fresh blueberries over the top of the cake.
  • In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
  • Bake cake for 40 to 45 minutes, or until golden brown. (Mine was done after 45 at 325 degrees in my oven). Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.

Nutrition

Calories: 283kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 154mg | Fiber: 1g | Sugar: 22g | Vitamin A: 311IU | Calcium: 67mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: blueberry lemon streusel

 

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7 Responses
  1. Lauren's Latest » Lemon Crinkle Cookies

    […] to desserts– my thighs can prove it. I recently made a Lemon Cream Pie–to die for. Blueberry Lemon Coffee Cake Muffins? Oh mama. But these cookies……ohmygoodgravy–they caught me at a moment of weakness […]

  2. Paula

    So I made these for my daughter’s first holy Communion. They tasted awesome but they crumbled and fell apart. I had made them into mini muffins but ended up having to use it as a crumble on top of yogurt. I follow the recipe to the letter, I’m not sure what could’ve happened?

  3. Brenda

    5 stars
    So I just made the Blueberry Lemon Streusel. Cake and it was AMAZING!!!! Even my picky husband wanted seconds!
    For those out there that are wanting to make this egg free and dairy free…. I used 1 flax “egg” (1 TB ground flax and 3 TB warm water), cashew milk instead of dairy milk and subbed coconut sugar for the white sugar and brown sugar in the Streusel topping! And it was so delicious!
    Thank YOU for a great recipe!

  4. Lemon Crinkle Cookies | Lauren's Latest

    […] to desserts– my thighs can prove it. I recently made a Lemon Cream Pie–to die for. Blueberry Lemon Coffee Cake Muffins? Oh mama. But these cookies……ohmygoodgravy–they caught me at a moment of weakness […]