Lemon Blueberry Streusel Cake
- SERVINGS 240
INGREDIENTS
1. 2 ¼ cups Conestoga® Sweet Cream Pancake and Waffle Mix
2. 10 ¾ cups Pecans, chopped
3. 4 tbsp Cinnamon
4. 4 Lemons, zested
5. 1 ¼ cups Brown sugar
6. 6 ⅔ cups Sugar
7. 4 cups Butter
8. 16 Eggs, large
9. 8 cups Sour cream
10. 60 oz. Blueberries, fresh
INSTRUCTIONS
1. Preheat oven to 350°F (convection oven 300°F). Oil lightly 5 half sheet pans (13 x 18 inch).
2. Stir together pecans, cinnamon, lemon zest and brown sugar until blended. Set aside.
3. 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.
4. Add pancake mix and blend until moistened.
5. Pour batter evenly into prepared pans. Sprinkle streusel topping mix on top and swirl into batter.
6. Bake for 25 to 30 minutes (15-18 convection).
7. Fold in blueberries
8. When cool, drizzle with confectioner’s sugar glaze.
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Lemon Blueberry Streusel Cake
INGREDIENTS1. 2 ¼ cups Conestoga® Sweet Cream Pancake and Waffle Mix INSTRUCTIONS1. Preheat oven to 350°F (convection oven 300°F). Oil lightly 5 half sheet pans (13 x 18 inch). |
