Try this Blueberry Streusel Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees and set rack in the middle setting.
Butter and flour a 9" spring form pan taking care to knock out any excess flour. Set aside.
Sift the flour, salt and baking powder together in a medium bowl and set aside.
In a stand mixer beat the butter and sugar on high for 2-3 minutes until light and fluffy. Turn the speed to medium and add the vanilla and the lemon juice, then the eggs one at a time allowing each to be fully incorporated in the batter before proceeding. Turn the speed down to low and add the flour mixture and mix until the batter is smooth and the flour fully incorporated.
Place the berries in a bowl and sprinkle with a pinch of flour, toss to coat. Remove the mixing bowl from the machine and fold the berries into the batter gently by hand until nicely dispersed.
For the streusel, dump all the ingredients into a medium sized bowl, and working with your hands, mix until the topping resembles wet sand. Evenly sprinkle all the streusel onto the cake in an even layer.
Pop the pan into the oven and bake for 4--50 minutes, or until a tester in the center comes out clean. Let the pan cool on a rack for 20 minutes or so before running a knife between the cake and the pan and releasing the springform side. Serve slightly warm or at room temperature.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 309 | ||
Calories from Fat: 157 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 111.3mg | 34 % | |
Sodium 5318.2mg | 183 % | |
Potassium 111.5mg | 3 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 31.6g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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