An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Streusel Lemon Blueberry Cake
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 10%
CARBS 61G59% OF CAL
2G FIBER30G OTHER30G TOTAL SUGAR
FAT 17G37% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon cake bursting with fresh blueberries and topped with a buttery brown sugar streusel. Bright citrus flavor balanced by tart berries and a sweet, crunchy topping.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¾ -1 cup granulated sugar
- ⅓ cup oil (vegetable, light olive oil, coconut oil or even butter melted and cooled)
- 1 teaspoon vanilla
- 2 cups cake/pastry flour
- 1¾ teaspoons baking powder
- ¼ teaspoon salt (if you use salted butter then add 1 pinch)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 7 tablespoons milk (2% or whole milk)
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 5-6 tablespoons all purpose flour
- ¼ cup butter (melted and cooled)
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 10%
CARBS 61G59% OF CAL
2G FIBER30G OTHER30G TOTAL SUGAR
FAT 17G37% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 134mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 36mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.