Recipe: Blueberry Streusel Cake
This recipe for Blueberry Streusel Cake is from my Mother. She has no idea where she got it but it is a winner. We love it with coffee or tea.
I intend to try it with other fruits, if you try it before I get to it, let me know how it worked out. I was thinking peaches or apples would go well, I will post the results of the experiment when I can get to it, probably after the holidays.
This is so delicious… you have to try it.
Blueberry Streusel Cake Recipe:
All you need:
½ cup sugar
¼ cup sugar
¼ cup margarine, softened
1 teaspoon lemon rind
1 ½ cups all-purpose flour
1 tablespoon all-purpose flour
½ teaspoon baking soda
½ cup plain nonfat yogurt
2 cups fresh blueberries
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon powdered sugar
All you have to do:
Preheat oven to 350 degrees.
Spray a 9 ½ inch round tart pan with cooking oil.
Combine ½ cup sugar, margarine, lemon rind and egg in a large mixing bowl, beating at medium speed for 5 minutes or until well blended.
In a small bowl combine 1 ½ cups flour and baking soda.
With mixer running at low speed, add flour and yogurt in small amounts (alternating between the two), starting and ending with the flour.
Pour batter into prepared tart pan. Spread batter evenly over the bottom and up the sides of the pan.
In a medium bowl, combine ¼ sugar, 1 tablespoon flour, blueberries, cinnamon and all spice. Toss gently.
Spoon the blueberry mixture evenly over batter, leaving a ½ inch border.
Bake at 350 degrees for 45 minutes or until lightly browned.
Cook on a rack for 20 minutes.
Sprinkle with powdered sugar.
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