Blueberry Streusel Cake Tarifi

Malzemeler

• 12 Tablespoons (1 1/2 Sticks) Unsalted Butter, Softened, 1 Cup Granulated Sugar, 1/2 Cup Light Brown Sugar, 3 Large Eggs, 1 1/4 Cups Plain Yogurt, 1 1/2 Teaspoons, ( Or 1 Teaspoon Vanilla Extract, 1/2 Teaspoon Lemon Extract), 2 Teaspoons Grated Lemon Zest, 1 1/4 Cups All-purpose Flour, 1 1/4 Cups Oat Flour, 2 Teaspoons Baking Powder, 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Salt, 2 Cups Fresh or Frozen Blueberries. Filling & Topping: 3/4 Cup Light Brown Sugar, 1/2 Cup All-purpose Flour, 1/4 Teaspoon Salt, 4 Tablespoons Unsalted Butter, Cut Into Dice, 1 Cup Chopped Walnuts

Hazırlanışı

1. Preheat oven to 350 degrees F. and lightly grease a 10-inch Bundt or tube pan. In one bowl, use a hand mixer to cream the butter and sugars until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating between each addition, then add the yogurt, extract, and lemon zest. In another bowl, stir together the flours, baking powder and soda, and salt. Slowly add the flour mixture to the butter mixture beating on low just until combined. Gently stir in the frozen blueberries. For the filling and topping mix, dump the listed ingredients in a bowl, and then use your finger tips to rub the butter in until you get a crumbly texture. Sprinkle about 3/4 cup of the topping mixture over the bottom of the pan then cover with half the batter. Evenly sprinkle the rest of the topping over the batter, then spoon the remaining batter on top to cover, gently smoothing it with the back of a spoon or spatula. Bake the cake for 1 hour to 1 hour 10 minutes, or until a cake tester comes out clean when inserted into the center. Cool for 20 minutes, then run a knife around the edges and gently turn the cake out onto a platter to finish cooling.

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