BACK TO RECIPES

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.

  • 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.

VIEW MORE RECIPES

Cajun Gumbo

VIEW RECIPE

Vegetarian Biscuits & Gravy

VIEW RECIPE

Lemon Cream Sauce

VIEW RECIPE