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!

Basic cake

  • 1 bag less 1/2 cup Ancient Grain Muffin Mix
    Or mill your own
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 1/4 cups (300g) plain yogurt
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon rind
  • 2 cups fresh or frozen blueberries


  • 1/2 cup reserved red fife muffin base
  • 1/2 cup brown sugar or sucanat
  • 1/2 tsp cinnamon
  • 1/4 cup butter


  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 grain mix, mix with cinnamon and sugar, then cut in butter until crumbly; set aside
  3. in a large mixing bowl, whisk the eggs to incorporate some air, whisk in melted butter and add yogurt, vanilla and lemon rind; whisk smooth
  4. add grain mix to batter and stir gently until JUST mixed (do not overmix)
  5. pour half the batter into the pan, then sprinkle with half the streusel and half the blueberries; add remaining batter, then remaining blueberries and top with remaining streusel
  6. bake about 55-60 min, until tester comes out clean
  7. let cool in pan for 10 min, then remove side of pan and serve

Makes one square pan

Cathy Lo Re

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