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AYOSENI HUB CLOSETTE
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Thursday 02 July 2026 07:03:28 GMT
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Blueberry and Lemon Strusel Cake  Full recipe below :) #lemon #cake #blueberries Ingredients  Blueberries (on top) 150g fresh blueberries ½ fresh lemon juice  Streusel 65g granulated sugar 80g plain flour 45g unsalted butter melted Cake 180g self raising flour  ½ tsp baking powder  ½ tsp salt 50g softened unsalted butter 50ml vegetable oil 150g golden caster sugar 2 eggs 1 tsp vanilla extract 1 tsp lemon extract 120ml whole milk  50g blueberries + 1 tbsp flour Method For the Streusel Topping: In a medium bowl, mix together the sugar, flour and melted butter Using a fork, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily).  Set aside. For the Blueberries: In a small bowl add  your blueberries, lemon juice Set aside. For the Cake: Preheat the oven to 160°C.  Butter and flour in a  9-inch square or circle baking pan. In a medium mixing bowl, whisk together the butter, oil, lemon zest and sugar until a smooth paste. Add your eggs, lemon extract, vanilla essence and milk and mix together, your mixture will be very liquidy but don’t worry this will ensure a fluffy cake! Sift in your flour, salt and baking powder then whisk with the wet mixture until combined. In your prepared baking pan add your cake mixture and top with your streusel and blueberries. Bake your cake your 60-65 minutes or until a skewer come out clean, make sure not to open your oven for the first 40 minutes or your cake might deflate! Enjoy :)
Blueberry and Lemon Strusel Cake Full recipe below :) #lemon #cake #blueberries Ingredients Blueberries (on top) 150g fresh blueberries ½ fresh lemon juice Streusel 65g granulated sugar 80g plain flour 45g unsalted butter melted Cake 180g self raising flour ½ tsp baking powder ½ tsp salt 50g softened unsalted butter 50ml vegetable oil 150g golden caster sugar 2 eggs 1 tsp vanilla extract 1 tsp lemon extract 120ml whole milk 50g blueberries + 1 tbsp flour Method For the Streusel Topping: In a medium bowl, mix together the sugar, flour and melted butter Using a fork, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Set aside. For the Blueberries: In a small bowl add your blueberries, lemon juice Set aside. For the Cake: Preheat the oven to 160°C. Butter and flour in a 9-inch square or circle baking pan. In a medium mixing bowl, whisk together the butter, oil, lemon zest and sugar until a smooth paste. Add your eggs, lemon extract, vanilla essence and milk and mix together, your mixture will be very liquidy but don’t worry this will ensure a fluffy cake! Sift in your flour, salt and baking powder then whisk with the wet mixture until combined. In your prepared baking pan add your cake mixture and top with your streusel and blueberries. Bake your cake your 60-65 minutes or until a skewer come out clean, make sure not to open your oven for the first 40 minutes or your cake might deflate! Enjoy :)

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