This is my favorite Lemon Cake Tender, soft, airy, with a hint of lemon and a hint of blueberry sourness.
Lemon Cake with Blueberries and Streusel
- 300 g All-Purpose Flour
- 10 g Baking powder
- 260 g Sugar
- 3 Lemons
- 170 g Unsalted Butter 82% Fat
- 3 Eggs
- 90 g Milk
- 70 g Cream cheese
- 100 g Blueberries
For the streusel:
- 60 g Flour
- 60 g Almond flour
- 60 g Sugar
- 60 g Butter
- Pinch of salt
Prepare the streusel:
- Combine the dry ingredients in a bowl.You can take any kind of nut flour. I grinded almonds. Everything should be in equal proportions. Mix with a whisk until smooth.
- Cut butter into cubes. The butter has to be ice-cold. Add it to the dry ingredients.
- Next we rub the butter into the dry ingredients with our hands. We kind of run it between our fingers. We do this until the oil is incorporated. We have to do it quickly, so the butter doesn't melt in our hands.
- Form a ball, cover with the plastic wrap and leave in the refrigerator for at least an hour.
Prepare the muffin:
- Take out all the ingredients first so they have a common temperature. Combine all dry ingredients in a bowl with a whisk.
- In a mug, combine the cottage cheese and milk. I heated it in the microwave so the cheese would mix better.
- Grate the lemon zest.
- Using a mixer, whisk together the sugar, butter and zest.
- Then add all the eggs, one at a time.
- In two steps, pour the dry ingredients, combining them with the milk and cheese mixture. You should get a smooth dough.
- If the blueberries are fresh, roll them in flour, this will prevent the berries from settling on the bottom of the muffin. If they are frozen, don't defrost them.
- Add berries into the dough and mix them with a spatula.
- Transfer the dough into the form, before the form should be coated with butter and sprinkled with flour (we do this so the muffin won't stick).
- Sprinkle Streusel on top.
- Bake at 356 F (180 C degrees) for 40-60 minutes until completely cooked. After 30 minutes, covered it with the foil and cook until done.
- Bon Appétit!