A classic cake that's so easy to make

Sometimes you want something not so sweet when you make a sweet end to your meal. While I usually prefer something sweet and chocolatey for dessert sometimes I like something a little more tart and fruity to wrap up a meal.
This is one of those cakes that you can eat as a dessert or to serve with some coffee if guests happen to pop in for a visit.
It has a great old fashioned  flavor that reminds me of the sort of things my grandmother used to make, but it is a classic cake that fits in with any situation. It's easy to make and even easier to eat.
You could make it more diet-friendly by replacing the eggs with just egg whites and using skim milk instead of the real thing. Those little changes wouldn't make a difference in the flavor, but they will cut back on the calories a bit.
This recipe is simple enough for a novice cook, but people will be impressed with it so don't tell them how easy it is to make.
Super Easy Lemon Blueberry Cake
Streusel Topping
3 tablespoons of  flour
3 tablespoons of sugar
1 tablespoon of butter
Cake
Spray oil
2 cups of baking mix
1/3 cup of sugar
2 teaspoons of grated lemon peel
3/4 teaspoon of cinnamon
3/4 cup of  milk
3 eggs
1 teaspoon of vanilla extract
1 cup of blueberries, rinsed, drained
  • For the streusel: Preheat oven to 400 and mix the flour and 3 tablespoons of the sugar in a small bowl. Cut in the margarine until the mixture resembles coarse crumbs and set aside.
  • For the cake: Spray a baking dish with oil. Combine the baking mix, 1/3 cup of sugar, the lemon peel and the cinnamon in large bowl.
  • Add the milk, the eggs and the vanilla; stir just until it's blended.
  • Gently stir in the blueberries. Pour the batter into the prepared dish and sprinkle with the streusel.
  • Bake for 30 minutes. Cool slightly. Cut into squares.



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