Blueberry Lemon Streusel Cake
Blueberry Lemon Streusel Cake recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
milk, skim
|
|
| 2 | tablespoons |
lemon juice
or 1 lemon, juiced |
|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
oatmeal
|
|
| ½ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
lemon zest
or whole lemon rind |
|
| 1 | large |
egg whites
|
*
|
| 1 ½ | cups |
blueberries
fresh or frozen |
|
| Topping | |||
| ¼ | cup |
oatmeal
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 2 | teaspoons |
honey
|
|
| 1 | tablespoon |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
milk, skim
|
|
| 3E+1 | ml |
lemon juice
or 1 lemon, juiced |
|
| 355 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
oatmeal
|
|
| 118 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 15 | ml |
lemon zest
or whole lemon rind |
|
| 1 | each |
egg whites
|
*
|
| 355 | ml |
blueberries
fresh or frozen |
|
| Topping | |||
| 59 | ml |
oatmeal
|
|
| 0.6 | ml |
nutmeg
|
|
| 1E+1 | ml |
honey
|
|
| 15 | ml |
wheat germ
|
|
Directions
Preheat oven to 350℉ (180℃). Spray 8 inch square pan with cooking spray.
Combine milk and lemon juice and set aside for 2 minutes. Combine flour, oatmeal, sugar, baking powder and lemon rind.
Stir in lemon juice mixture and egg white. Fold in blueberries. Spread into pan.
Mix oatmeal and nutmeg and sprinkle over cake. Drizzle with honey.
Bake for 35 to 40 minutes, until toothpick comes out clean.
