Blueberry Lemon Cake with Streusel
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Recipe Intro From thehappyavoo
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Recipe Card
For the Cake
ingredients
- 230 grams flour
- 50 grams birch sugar, or white sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 220 ml buttermilk
- 2 eggs
- 40 grams honey
- 50 grams melted coconut oil, or other neutral oil
- 3 tablespoons freshly squeezed lemon juice
- Handful of fresh or frozen blueberries
For the Middle Layer
ingredients
- 2 tablespoons cream cheese
- 3 tablespoons cottage cheese
- 50 grams white chocolate, optional
- 150 grams frozen blueberries
- 2 teaspoons cornstarch, mixed with 2 teaspoons of water
For the Streusel
ingredients
- 50 grams flour of choice
- 1 tablespoon cold butter
- 2 teaspoons sugar
Make the Cake
Method
Step 1
Combine all dry ingredients in a big bowl.
Step 2
In a smaller bowl or glass combine the wet ingredients.
Step 3
Combine the wet & dry ingredients, stirring until smooth. Fold in the blueberries. Transfer the batter to a small round baking pan (18cm) smooth out the top.
Step 4
Make the streusel by kneading all ingredients, then sprinkle it on top of the cake. Top with additional fresh blueberries.
Step 5
Bake at 350 degrees Fahrenheit for about 50 minutes (until a wooden stick comes out clean).
For the Middle Layer
Step 1
Melt the chocolate, if using, in the microwave. Mix together cream cheese and cottage cheese to combine. Then stir in the melted chocolate. Place the bowl in the fridge for 30 minutes.
Step 2
Bring a splash of water to a boil with the frozen blueberries. Once boiling add the cornstarch (dissolved in some water). Switch of heat and let cool.
Assemble the Cake
Step 1
Cut the lemon cake in half and add the cream cheese mix on the bottom part. Then add the blueberries on top. Place the upper part on top and smooth out the edges.