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Blueberry Streusel Cake
from the kitchen of:
Aurora Antonovic

1 package yellow cake mix
1 teaspoon cinnamon
1/3 cup + 2 tablespoons  butter, melted
1 cup buttermilk  (or regular milk soured with a little vinegar)
3 eggs
1 cup + 1 tablespoon flour
3 tablespoon lemon juice
1 tablespoon lemon zest
6 ounces of blueberries
1 cup icing sugar

 

Preheat oven to 350 F.  Butter and flour a  9” spring-form pan.  Combine 1
cup of the cake mix with 1/2 teaspoon cinnamon.  With fingers work in the 2
tablespoons melted butter until it clumps.  Set aside.  In a bowl with mixer
at low speed, beat the 1/3 cup butter with the remaining cake mix, the other
1/2 teaspoon cinnamon, buttermilk, eggs,  1 cup flour, 2 tablespoons lemon
juice, and the lemon zest.  Mix at low speed for 30 seconds, then increase to
medium-high speed for 2 minutes.  Set aside one cup of this batter.  Pour
remaining batter into pan.  Combine blueberries with remaining flour and toss
to coat.  Sprinkle berries in pan.  Spoon reserved batter on top of berries
and top with reserved crumb mixture.  Bake 45-50 minutes, or until toothpick
inserted in center comes out moist with crumbs clinging.  Cool in pan on rack
for 20 minutes.  Remove from pan and cool on rack.  Combine icing sugar with
1 tablespoon water and the remaining 1 tablespoon lemon juice.  Drizzle over
cake.  (Makes 12 servings.)

 

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