blueberry lemon cake
From my Mamaw's recipe collection.
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yield
6 -8
cook time
30 Min
method
Bake
Ingredients For blueberry lemon cake
- FOR THE CAKE
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6 Tbspbutter
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3/4 cfirmly packed light brown sugar
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2lemons, thinly sliced
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1 pkg12 ounces frozen blueberries, thawed and drained
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1/4 call purpose flour
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1/4 csugar
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2 Tbsporange zest
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1 pkg8.5 ounce corn muffin mix
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1egg
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1/3 cwhole buttermilk
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1 tspvanilla
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oatmeal streusel (below)
- FOR THE OATMEAL STREUSEL
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1/3 call purpose flour
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6 Tbspfirmly packed light brown sugar
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1/4 tspground cinnamon
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1/4 tspsalt
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3 Tbspchilled unsalted butter, diced
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1/3 cquick cooking oats
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1/3 cchopped pecans
How To Make blueberry lemon cake
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1Preheat oven to 350F. In a 10 inch oven safe skillet, melt butter over medium heat. Remove from heat. Spray sides of skillet with nonstick cooking spray. Sprinkle brown sugar over melted butter. Carefully arrange lemon slices over butter sugar mixture, overlapping slightly. Set aside. In a medium bowl, stir together blueberries and flour. In a small bowl, stir together sugar and zest. In a large bowl, whisk together corn muffin mix, egg, buttermilk, and vanilla; stir in sugar mixture until well combined. Gently fold blueberry mixture into batter. Pour batter over lemon in prepared skillet, smoothing top with an offset spatula.
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2Make the oatmeal streusel: In a small bowl, stir together flour, brown sugar, cinnamon, and salt. Using a fork, cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans until combined. Sprinkle streusel over cake. Bake until wooden pick inserted in center comes out clean, 25-30 minutes. Let cool in pan on a wire rack 10 minutes. Place a flat serving plate over cake; carefully invert cake.
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