Recipe

Blueberry Lemon Streusel Cake πŸ’›

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Blueberry lemon streusel cake πŸ’›
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Don’t let the word β€œcake” confuse you. This yummy baked good works at any time of the day. I love it with coffee in the morning πŸŽ‰
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This simple and delicious recipe ⬇️ is courtesy of @thefullhelping.
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π‘°π’π’ˆπ’“π’†π’…π’Šπ’†π’π’•π’”:
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For the crumble topping –
β€’ 1/2c all purpose flour
β€’ 1/3c light brown sugar
β€’ 1/8 tsp fine salt
β€’ 1/2 tsp cinnamon
β€’ 4 tbsps cold vegan butter cut into cubes
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For the cake –
β€’ 1.5 c flour
β€’ 3/4c granulated sugar
β€’ 1 tsp baking powder
β€’ 1/2 tsp baking soda
β€’ 1/2 tsp fine salt
β€’ 1 tbsp lemon zest
β€’ 3/4 c non-dairy milk
β€’ 1 tsp apple cider vinegar
β€’ 1/3 neutral tasting veg oil
β€’ 2 tsps vanilla
β€’ 2 cups of blueberries
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𝑴𝒆𝒕𝒉𝒐𝒅:
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β€’ Preheat the oven to 375F
β€’ Grease and flour an 8×8 baking pan.
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β€’ To make the crumble topping, mix together the flour, sugar, salt and cinnamon in a mixing bowl. Add the butter. Ise a pastry cutter or your hands to mix well. Place the topping in the fridge while you make the cake.
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β€’ In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest.
β€’ In another bowl, whisk the milk, and vinegar, then stir in the oil and vinegar.
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β€’ Add the wet ingredients to the dry ingredients and whisk to combine fully.
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β€’ Pour the batter into the prepared baking pan. Spread the blueberries on top of the batter, then sprinkle the crumble topping over the top.
β€’ Bake for 40-45 mins, until the crumble topping begins to brown. Allow to cool for at least 30-45 mins before cutting and serving.
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