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3rd Generation Blueberry Streusel Cake

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“My interpretation of Lemon Blueberry Streusel Cake ( # 95261) which was a variation of Raspberry Rhapsody Chocolate Streusel Cake ( #94465). The resulting texture is dense; somewhere between a pound cake and a muffin; defintely not a light airy cake. The crunchy streusel topping really makes the cake. We ate it for dessert and breakfast. The combinations of cake mix, pudding mix, yogurt flavor & fruit can be altered per your taste.”
READY IN:
1hr 5mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350º.
  2. Coat a 13" X 9" baking pan with cooking spray & dust lightly with flour.
  3. Streusel:
  4. Combine all ingredients & mix until crumbly (I used a pastry cutter).
  5. Cake:
  6. Mix all ingredients (except blueberries) on medium speed for 2 minutes. Batter will be thick.
  7. Pour into pan & spread if necessary to even out.
  8. Top with blueberries.
  9. Sprinkle streusel over berries.
  10. Bake for 45-55 minutes or until cake tests done in the center. ( I baked it in a convection oven and it tested done at 45 minutes. Adjust time accordingly for conventional oven.).

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