Blueberry Lemon Streusel Cake

A luscious layered coffee cake that combines our delicious ancient grain flour blend with decadent streusel crumbs, fresh fruit and a little zing of lemon. Serve it warm from the oven...superb!

Cake      

1 pkg less 1/2 cup GRAINSTORM Ancient Grain Muffin Mix

2 large eggs

1/2 cup butter, melted

1 1/4 cups plain (or vanilla) yogurt

1 tbsp. lemon zest 

1 tsp. freshly squeezed lemon juice

2 cups fresh or frozen blueberries

Streusel

1/2 cup reserved muffin mix

1/2 cup brown sugar or sucanat 

1/2 tsp. cinnamon

1/4 cup butter

Glaze, optional

3/4 cup icing sugar

1 tbsp. water 

2 tsp. freshly squeezed lemon juice

Directions

1. Preheat oven to 350°F; lightly grease an 8 or 9 inch springform pan.

2. Prepare the streusel: Measure out 1/2 cup of the dry muffin mix, mix with cinnamon and sugar, then cut in butter until mixture is crumbly. Set aside.

3. In a large mixing bowl, beat the eggs until light and fluffy looking. Add melted butter, yogurt, lemon zest, and lemon juice. Whisk until smooth.

4. Add package ingredients to wet mix, and fold together gently until just mixed. Do not over mix.

5. Pour half the batter into the pan, then sprinkle with half the blueberries and half the streusel. Pour remaining batter on top, and sprinkle with remaining blueberries and streusel.

6. Bake about 55 - 60 minutes, or until tester comes out clean.

7. Let cool in pan for 10 - 15 minutes, then remove side of pan.

Optional

8. Prepare glaze: Stir together icing sugar, water, and lemon juice until smooth. (May add more icing sugar or water until glaze reaches desired consistency.)

9. When the cake is only slightly warm anymore, drizzle with glaze.

Makes 8 - 10 servings