Lemon-Blueberry Cake w/ Blueberry-Almond Streusel
What a pretty cake to serve and such a lovely burst of flavor from the blueberries!
Ingredients
Cake Batter
- 2 sticks Soft Butter
- 1 cup Sugar
- 1 tbsp Lemon Extract
- 2 Eggs
- Zest & Juice of Two Lemons (about ¼ cup juice)
- 1 pinch Salt
- 2½ cups Flour
- 1 tbsp Baking Powder
- 1½ tbsp Baking Soda
- 2 cups Sour Cream
- ½ cup Fresh or Frozen Blueberries
Streusel
- 1 cup Additional Fresh Blueberries
- ½ cup Sugar
- ½ cup Sliced Almonds
- 1 tbsp Lemon Juice
- ½ cup Flour
- ¼ cup Light Brown Sugar
- 1 stick Cold Butter (diced into small pieces)
Instructions
Cake Batter
- Cream together Butter, Sugar and Lemon Extract. Add Eggs, Lemon Zest and Lemon Juice and Salt.
- In a separate bowl sift together Flour, Baking Powder and Baking Soda. Slowly add to butter mixture. Then fold Sour Cream into batter. Then add Blueberries.
Streusel
- Mix together Additional Blueberries, Sugar, Almonds and Lemon Juice. Toss to combine. Then add Flour, Light Brown Sugar and Butter.
Bake
- In well-greased or sprayed pan place batter then crumble by hand the streusel mixture over batter.
- Bake in 350℉ oven for 55-60 minutes or until golden and inserted toothpick comes out clean and dry.
