Recipe request of the week- Blueberry Streusel Cake

This recipe is dedicated to all my girls in Dr. Sha's 481 class at SDSU. Enjoy! 

Brittany's Blueberry Streusel Cake 

• Batter: 
• 1/2 cup butter, softened 
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons almond extract
• 2 cups buttermilk
• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 tsp nutmeg
• 1/2 teaspoon ground ginger 
• 1 15 oz can blueberries, drained
•  
• Streusel topping: 
• 2/3 cup all-purpose flour
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 cup quick oats 
• 6 tablespoons butter, softened

Icing:

1 1/2 cups powdered sugar

Juice from one lemon

1/2 teaspoon salt

Preheat oven to 350 degrees. Grease a 13x9" metal baking pan. 

To make batter: In a large bowl, cream butter on low speed until smooth. Slowly incorporate sugar and beat mixture until smooth and fluffy. Add extract and eggs until blended. Set aside.

In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.) Alternate adding flour mixture and buttermilk to  butter mixture. Beat on medium just until blended. Set aside. 

To make streusel: Mix all ingredients with your hands until mixture resembles a course meal. Set aside.

Begin layering the ingredients in the pan. First, pour in half of the batter. Then half of the streusel, then half of the blueberries. Repeat. 

Bake in preheated oven for 35-55 minutes, depending on your oven. Cake is done when toothpick in center comes out clean. Do NOT overcook- no one likes a dry coffee cake! 

While cake is cooling, prepare the icing. Mix the powdered sugar and salt and slowly add lemon juice until icing is no longer a "goopy" consistency but still thick enough to coat the back of a spoon. 

When cake has cooled for 10 minutes, drizzle over icing. Wait until cake is fully cooled before cutting. Store in cool, dry place.