ClosePhoto:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyActive Time:20 minsTotal Time:1 hr 35 minsServings:12Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCook Mode(Keep screen awake)IngredientsStreusel1/2cup packedlight brown sugar3tablespoonsall-purpose flour3tablespoonswhole-wheat pastry flour2tablespoonsunsalted butter, softened2teaspoonsground cinnamon1/4teaspoonsaltCakeBaking spray with flour1/2cupgranulated sugar6tablespoonsunsalted butter, softened1largeegg1cupall-purpose flour1cupwhole-wheat pastry flour1 1/2teaspoonsbaking powder1/2teaspoonbaking soda1/4teaspoonsalt1/2cupreduced-fat sour cream1/4cupwater2cupsfreshorfrozen blueberries2teaspoonsgratedlemon zest1teaspoonvanilla extractDirectionsPreheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.Prepare streusel:Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyPrepare cake:Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined.Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBeat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve.To make aheadStore cake in an airtight container at room temperature for up to 3 days.Nutrition InformationServing Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mgEatingWell.com, January 2024Rate ItPrint
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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:20 minsTotal Time:1 hr 35 minsServings:12Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCook Mode(Keep screen awake)IngredientsStreusel1/2cup packedlight brown sugar3tablespoonsall-purpose flour3tablespoonswhole-wheat pastry flour2tablespoonsunsalted butter, softened2teaspoonsground cinnamon1/4teaspoonsaltCakeBaking spray with flour1/2cupgranulated sugar6tablespoonsunsalted butter, softened1largeegg1cupall-purpose flour1cupwhole-wheat pastry flour1 1/2teaspoonsbaking powder1/2teaspoonbaking soda1/4teaspoonsalt1/2cupreduced-fat sour cream1/4cupwater2cupsfreshorfrozen blueberries2teaspoonsgratedlemon zest1teaspoonvanilla extractDirectionsPreheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.Prepare streusel:Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyPrepare cake:Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined.Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBeat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve.To make aheadStore cake in an airtight container at room temperature for up to 3 days.Nutrition InformationServing Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mgEatingWell.com, January 2024Rate ItPrint
Active Time:20 minsTotal Time:1 hr 35 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Cook Mode(Keep screen awake)IngredientsStreusel1/2cup packedlight brown sugar3tablespoonsall-purpose flour3tablespoonswhole-wheat pastry flour2tablespoonsunsalted butter, softened2teaspoonsground cinnamon1/4teaspoonsaltCakeBaking spray with flour1/2cupgranulated sugar6tablespoonsunsalted butter, softened1largeegg1cupall-purpose flour1cupwhole-wheat pastry flour1 1/2teaspoonsbaking powder1/2teaspoonbaking soda1/4teaspoonsalt1/2cupreduced-fat sour cream1/4cupwater2cupsfreshorfrozen blueberries2teaspoonsgratedlemon zest1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Streusel
1/2cup packedlight brown sugar
3tablespoonsall-purpose flour
3tablespoonswhole-wheat pastry flour
2tablespoonsunsalted butter, softened
2teaspoonsground cinnamon
1/4teaspoonsalt
Cake
Baking spray with flour
1/2cupgranulated sugar
6tablespoonsunsalted butter, softened
1largeegg
1cupall-purpose flour
1cupwhole-wheat pastry flour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2cupreduced-fat sour cream
1/4cupwater
2cupsfreshorfrozen blueberries
2teaspoonsgratedlemon zest
1teaspoonvanilla extract
DirectionsPreheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.Prepare streusel:Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyPrepare cake:Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined.Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBeat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve.To make aheadStore cake in an airtight container at room temperature for up to 3 days.Nutrition InformationServing Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mgEatingWell.com, January 2024
Directions
Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.Prepare streusel:Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyPrepare cake:Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined.Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBeat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyBake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve.To make aheadStore cake in an airtight container at room temperature for up to 3 days.Nutrition InformationServing Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mg
Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.
Prepare streusel:Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use.
Prepare cake:Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined.
Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined.
Beat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere.
Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve.
To make aheadStore cake in an airtight container at room temperature for up to 3 days.
To make ahead
Store cake in an airtight container at room temperature for up to 3 days.
Nutrition InformationServing Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mg
Nutrition Information
Serving Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mg
Serving Size: 1 piece
Calories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mg
EatingWell.com, January 2024
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