Blueberry Streusel Cake
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Brown Sugar3 tbsps
Granulated Sugar1 tsp
Ground Ginger1 tsp
Kosher Salt1 tsp
Vanilla Extract1 cup
Blueberry Pie FillingDirections:
1
Preheat the oven to 350 degrees F
2
Line a baking sheet with parchment paper
3
For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest
4
Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy
5
Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps
6
Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside
7
Remove from oven and cool completely on the baking sheet
8
(See Cook's Note) For the cake: Bake the cake in two 9-inch cake pans according to package instructions
9
Cool the layers completely
10
For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined
11
Assemble the cake: Place one cake layer on a cake stand or plate
12
Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge
13
Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries
14
Top with a generous sprinkling of the streusel
15
Dust with powdered sugar and serve