Lemon Blueberry Streusel Bread


When Spring dessert cravings are calling but there’s little time to bake a non-dairy cake this Vegan Strawberry Shortcake Mug Cake is the solution! The cake is mixed in a cup and microwaved or baked then piled with delicious macerated strawberries and dolloped with a vegan whipped coconut cream. So yummy and easy and the perfect way to satisfy your sweet tooth when you need dessert in a hurry and don’t want to have a lot of extra cake lying around. For an extra delicious Spring Green twist in this mug cake, check out the recipe variation for my Green Tea Strawberry Shortcake Mug Cake included below! These cakes are such an easy and delicious way to indulge your Spring sweet tooth and feel good about it!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt or buttermilk
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 tsp pure lemon extract
  • 1/2 cup vegetable oil (you can use 1/4 cup veg oil and 1/4 cup butter if you prefer more butter flavor in the cake)
  • 1 cup fresh or frozen blueberries (tossed with a couple tbs flour to help prevent from sinking to the bottom when baking)
  • Streusel first topping (see below)

For Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 reserved sugar

For Streusel:

  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1 teaspoon candied lemon peel or fresh lemon zest
  • 2/3 stick unsalted butter, melted or softened
  • 2/3 cup all-purpose flour

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 tsp lemon zest
  • 1/2 tsp lemon extract
  • 2 tablespoons freshly squeezed lemon juice
  • 1 dollop of mascarpone (room temp)
  • Candied lemon slices for decorating, (optional)

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour an 8 inch loaf pan. 
  2. Sift together the flour, baking powder, 1 cup sugar, and salt into a mixture and mix on medium low speed to combine. Add the oil gradually to the mixture. Add the eggs one at a time, then add the yogurt, lemon zest, lemon extract and vanilla and mix just until combined, stopping to scrape edges of the bowl. With a rubber spatula, fold the blueberries carefully into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and sprinkle streusel over the top. Bake for about 40-45 minutes, or until a toothpick placed in the center of the loaf comes out clean. Depending on the heat of your oven this could take up to 55 minutes. Just start checking for done-ness at 45 minutes and add on 5 minutes at a time until done, checking in between.
  3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside to cool slightly.
  4. When the cake is done, allow it to cool in the pan for a few minutes. Poke holes all over cake using a skewer. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine all glaze ingredients and drizzle over cake. Add more milk or lemon juice if mixture is still too thick to drizzle.
  6. Decorate with candied lemon slices or peels if desired and sprinkle with powdered sugar.

Like this recipe or have a question? Feel free to leave a comment below!

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