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Blueberry Streusel Cake with Lemon Icing

What you need: 

Cake (dry):
2 cups whole wheat pastry flour or unbleached white flour (or all-purpose gluten-free flour)
1 cup organic sugar or sucanat
2 teaspoons baking powder
1 1/2 tablespoons lemon zest, finely chopped
1/2 teaspoon sea salt Cake (wet):
1/4 cup oil (safflower, non-virgin olive, or sunflower)
2 teaspoons vanilla extract
1 cup nondairy milk
2 cups fresh or frozen blueberries Streusel topping:
1/4 cup non-hydrogenated margarine, at room temperature or melted
1/4 cup organic sugar
3/4 cup whole wheat pastry flour (or white or gluten-free all-purpose)
1 1/8 teaspoons cinnamon
1/2 teaspoon baking powder Lemon Icing:
1 1/4 cups organic powdered sugar
1 tablespoon + 2 teaspoons fresh lemon juice
1/2 + 1/8 teaspoon vanilla extract
1/8 teaspoon sea salt

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Combine all of the dry cake ingredients very well, making sure to remove any lumps in the sugar. Combine the wet cake ingredients (except blueberries) very well.
2. Stir into the dry ingredients, and combine well without over mixing. Stir in the blueberries. Lightly oil a 9 1/2" x 13 1/2” pan and evenly spread the batter into it.
3. Stir the streusel items together very well until thoroughly combined and crumbly. Evenly spread over the blueberry cake. Bake for 1 hour, or until a knife inserted in the center comes out clean. Allow to cool slightly before icing the cake.
4. To make the icing, begin by removing any lumps from the sugar, if necessary. You can do this with your fingers, a fork, or by running it through a strainer or sifter. Next, combine all of the icing ingredients together well, stirring with a spoon.
5. When the cake is slightly cooled, drizzle the icing over the top. You can really have some good, old fashioned fun at this point! Now, your creation is ready to eat. Enjoy!
This yummy cake is "Oh Boy Delicious" according to several 5 year olds! It is also easy to make, healthy, and always wins the hearts of carnivores and vegans alike!
Source of recipe: I wrote this recipe. It's from my new vegan cookbook, "Radiant Health, Inner Wealth."www.radianthealth-innerwealth.com

Preparation Time: 
under 30 minutes, Cooking time: about 1 hour
Cooking Time: 
about 1 hour
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

This is a blueberry-loaded orgasm in your mouth. It is beautiful. My mom absolutely adored it, too. Sooooo glad I found this!

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What a great combination of flavors...blueberries, vanilla, lemon, cinnamon..sooooo good.  The aroma had actually drifted upstairs while it was in the oven so I had teenagers waiting with their plates as I pulled it out of the oven.  It's best to let it cool a bit before cutting but no one wanted to wait.  :)  Everyone came back for seconds.  This is one of my favorite recipes now....it was easy, turned out perfectly moist and tasted fantastic.  Thank you for sharing this great recipe.

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This cake was Wonderful! It had everyone at my daughters birthday party ranting! Everyone was so disappointed when it was gone.
Love this recipe!

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I can't believe I forgot to review this. This cake was delish! It was the perfect snack for our trip. Thanks for the great recipe  ;)b

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Thank you!! So glad you enjoyed it.
:)

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You wrote this recipe?  I love yoouuu!! ;D  I am really thinking of buying your book now... I can't remember having anything so amazing.
Things I liked about this:

-Simple, common ingredients, and simple and easy preparation.  I actually used one big bowl, one big spoon, one measuring spoon (tsp) and one measuring cup (1/2 cup) to do all three parts.  I mixed the dry first and made a well in the middle, rinsed the bowl and mixed the strussel topping, and wiped it out to make the glaze.  Comes together very easily.

-Seemingly very healthy... only 1/2 c of fat altogether, and you definitely cannot tell!  Generous amount of blueberries.  Whole grain.  The only thing that might be a tad on the unhealthy side is the amount of sugar.  The glaze is delicious, but the cake is actually sweet enough (and PLENTY delicious) without it.

I couldn't wait to make this, knowing how great the combo of lemon, blueberries, and cinnamon is, but I wasn't as prepared as I thought I was, so I changed a few things:

--Only had about half the amount of lemon zest, so I squeezed half a lemon into the batter as well (although zest has more lemon flavor, so I wouldn't substitute lemon juice unless I had to)
--Planned on using soy milk, but only had 1 cup, so I used 1 cup of vanilla chai drink (Bolthouse Farms brand) for the liquid.
--Used walnut oil, as I only had that and extra virgin olive oil.
--Used fresh berries, and added 1 tsp of cinnamon to the batter, couldn't resist.

--Substituted 1/4 cup steel cut oats for 1/4 c of the flour in the topping, for texture
--Used 2 full tsp of cinnamon in the topping

--Ran out of vanilla in the cake, so I substituted orange extract in the glaze- and I highly recommend this!
--Used the juice of 1 small lemon (2.5-3.25 tbsp) in the glaze.

My only complaint-- this didn't make enough... I used a square casserole dish, which I'm pretty sure is 8x8.  I think it would be very thin in a 9x13 pan.  Mine was perfectly done in 50 minutes in an electric oven; if I used frozen berries, I might have needed the extra 10 minutes.
This seems like such an elegant dessert.. I'm gonna make it for special occasions also!  Very very impressive!!!

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This recipe is wonderful! I loved it. A great vegan recipe. IM GOING TO MAKE IT ALL THE TIME.  :D :)>>>

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This looks absolutely amazing, I'm going to make it for work..Thank you. ;)b

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this is one of the most tasty cakes i've ever had. moist flavorful PERFECT

YUM

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