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Blueberry Lemon Streusel Cake

Sweet, cozy comfort in every bite—this cake brings together bright citrus and juicy berries in the most satisfying way. Made with simple pantry staples and no fancy techniques, it’s perfect for beginners and busy days alike.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1 lemon zested
  • 1 cup fresh blueberries
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup flour for streusel
  • 1/4 cup sugar for streusel
  • 2 tbsp butter cold, for streusel, crumbled

Method
 

  1. Beat butter and sugar together, then add eggs, sour cream, and lemon zest and mix until combined.
  2. Fold in flour, baking powder, and salt until just combined.
  3. Gently fold in blueberries.
  4. Pour batter into a greased 9-inch pan and top with streusel crumble.
  5. Bake at 350°F for 40–45 minutes until golden and a toothpick inserted comes out clean.

Notes

Store leftovers covered in the refrigerator for up to 3–5 days or freeze slices for up to 3 months. Serve with coffee, tea, or a simple side of fresh fruit for a cozy treat.