With all the Meyer Lemons available this time of year I like to incorporate them into my baking as much as possible. Meyer Lemons have a milder tartness compared to a standard lemon so you get a less intense tart lemon flavor that works well when combined with other flavors.
I paired the Meyer Lemon with fresh blueberries to create this easy to make and delicious Meyer Lemon Blueberry Streusel Cake. The cake is a delicious cross between a coffee cake and a fruit crisp. The lemon and blueberries are a natural pair and lend a lightness and sweetness to the cake that makes it a perfect Sunday morning brunch favorite!
The topping is a simple streusel that gives a little crunch and texture. I used fresh berries but if you use frozen berries make sure that you thaw them and drain any excess liquid before incorporating into the batter.
Here is how you can make your own.
Meyer Lemon Blueberry Streusel Cake (adapted from several recipes)
1/4 cup + 2 TBL. flour
1/4 cup + 2 TBL. sugar
1/4 tsp. salt
4 TBL. cold butter cut into cubes
1 3/4 cups flour
1 tsp. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter room temp.
1 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
Zest of 1 Meyer Lemon
2-3 TBL. Meyer Lemon Juice
3/4 cup non-fat greek yogurt (I used FAGE)
8 ounce fresh blueberries mixed with 1 TBL. flour
Preheat oven to 350 degrees. Spray a 9″ round cake pan with Pam for Baking. Set aside.
Streusel: In a medium bowl whisk together the flour, sugar and salt. Add the chilled, cubed butter and work into the flour mixture with a pastry cutter or your hands until it looks crumbly. Keep streusel in the fridge until ready to use.
Cake: In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs one at a time until incorporated.
Mix in the vanilla extract, lemon extract, lemon juice, lemon zest and yogurt. Add the flour mixture and beat until just combined.
Remove bowl from mixer and slowly fold the blueberries into the batter. Pour batter into prepared pan and smooth top.
Cover batter with cold streusel mixture and bake for 55-65 minutes or until the top no long looks jiggly and is a golden brown.
Let the cake cool for 15 minutes then run an offset spatula around the edges to loosen. Invert cake out of pan and then turn upright onto a plate to cool completely before serving.