Lemon Blueberry Streusel Cake
Bursting with bright citrus flavors and juicy blueberries, this Lemon Blueberry Streusel Cake is the ultimate treat for brunches, dessert tables, or an indulgent afternoon snack. Moist and fluffy, thanks to a hint of fresh lemon juice and zest, this cake strikes the perfect balance of tangy and sweet, while the abundance of plump blueberries adds bursts of natural sweetness in every bite. Topped with a golden, crumbly streusel made of brown sugar, cinnamon, and butter, this cake delivers a delightful textural contrast that will leave your taste buds craving more. Easy to make in under an hour, this versatile recipe pairs beautifully with coffee or tea, making it the perfect choice for any occasion. Whether you're a fan of fruity desserts or simply looking for a crowd-pleasing cake, this Lemon Blueberry Streusel Cake will quickly become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 0.75 cup milk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1.5 cups fresh blueberries
- 0.75 cup all-purpose flour (for streusel)
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, cold and cubed
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 2.5 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a separate bowl, combine 0.5 cup of melted butter, 2 large eggs, 0.75 cup of milk, 2 tablespoons of lemon zest, and 2 tablespoons of lemon juice. Mix well.
Gradually add the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in 1.5 cups of fresh blueberries using a spatula.
Pour the batter into the prepared pan, spreading it evenly.
In a small bowl, prepare the streusel topping by mixing 0.75 cup of all-purpose flour, 0.5 cup of brown sugar, and 1 teaspoon of ground cinnamon. Cut in 0.25 cup of cold, cubed butter using a pastry cutter or your fingers until crumbly.
Sprinkle the streusel mixture evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and enjoy your Lemon Blueberry Streusel Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 44.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
