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Lemon Blueberry Streusel Cake

This rich and creamy cake features fresh blueberries with a swirl of pecans, cinnamon, lemon zest, and brown sugar drizzled with a confectioner’s sugar glaze.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 240 2x2-inch squares


  • 1 bag Pioneer® Morning Bounty Buttermilk Pancake and Waffle Mix
  • 10¾ cups Pecans, chopped
  • 4 tbsp Cinnamon
  • 4 Lemons, zested
  • cups Brown sugar
  • 6⅔ cups Sugar
  • 4 cups Butter
  • 16 Eggs, large
  • 8 cups Sour cream
  • 60 oz. Blueberries, fresh


  • Preheat oven to 350°F (convection oven 300˚F). Oil lightly 5 half sheet pans (13 x 18 inch).
  • Stir together pecans, cinnamon, lemon zest and brown sugar until blended. Set aside.
  • Blend sugar and butter together in a 12-quart mixing bowl until creamy. Add eggs one at a time. Mix in sour cream until smooth.
  • Add pancake mix and blend until moistened.
  • Fold in blueberries
  • Pour batter evenly into prepared pans. Sprinkle streusel topping mix on top and swirl into batter.
  • Bake for 25 to 30 minutes (15 to 18 convection).
  • When cool, drizzle with confectioner's sugar glaze.