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Blueberry Streusel Cake with Lemon Icing

What you need: 

Cake (dry):
2 cups whole wheat pastry flour or unbleached white flour (or all-purpose gluten-free flour)
1 cup organic sugar or sucanat
2 teaspoons baking powder
1 1/2 tablespoons lemon zest, finely chopped
1/2 teaspoon sea salt Cake (wet):
1/4 cup oil (safflower, non-virgin olive, or sunflower)
2 teaspoons vanilla extract
1 cup nondairy milk
2 cups fresh or frozen blueberries Streusel topping:
1/4 cup non-hydrogenated margarine, at room temperature or melted
1/4 cup organic sugar
3/4 cup whole wheat pastry flour (or white or gluten-free all-purpose)
1 1/8 teaspoons cinnamon
1/2 teaspoon baking powder Lemon Icing:
1 1/4 cups organic powdered sugar
1 tablespoon + 2 teaspoons fresh lemon juice
1/2 + 1/8 teaspoon vanilla extract
1/8 teaspoon sea salt

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Combine all of the dry cake ingredients very well, making sure to remove any lumps in the sugar. Combine the wet cake ingredients (except blueberries) very well.
2. Stir into the dry ingredients, and combine well without over mixing. Stir in the blueberries. Lightly oil a 9 1/2" x 13 1/2” pan and evenly spread the batter into it.
3. Stir the streusel items together very well until thoroughly combined and crumbly. Evenly spread over the blueberry cake. Bake for 1 hour, or until a knife inserted in the center comes out clean. Allow to cool slightly before icing the cake.
4. To make the icing, begin by removing any lumps from the sugar, if necessary. You can do this with your fingers, a fork, or by running it through a strainer or sifter. Next, combine all of the icing ingredients together well, stirring with a spoon.
5. When the cake is slightly cooled, drizzle the icing over the top. You can really have some good, old fashioned fun at this point! Now, your creation is ready to eat. Enjoy!
This yummy cake is "Oh Boy Delicious" according to several 5 year olds! It is also easy to make, healthy, and always wins the hearts of carnivores and vegans alike!
Source of recipe: I wrote this recipe. It's from my new vegan cookbook, "Radiant Health, Inner Wealth."www.radianthealth-innerwealth.com

Preparation Time: 
under 30 minutes, Cooking time: about 1 hour
Cooking Time: 
about 1 hour
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I made this last night for a dinner party and everyone loved it!  I particularly loved the icing.  It reminded me of an Entemann's coffe cake that I used to eat at my Grandma's as a kid.  :)  Thanks for the recipe!

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I asked my mom if she wanted me to make her a cake for her birthday, and there was a long pause on the phone. ???  I used to make her cakes with butter, heavy cream, and eggs, but now she is afraid of my baking.  She thinks it will all taste like tofu. ::)  I convinced her to let me try because lemon and blueberries are favorites of hers.  She was very pleasantly surprised!  Even my grandmother liked it, and she is even tougher to please. ^-^  This cake will have be a mainstay in my collection!

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Words can't describe this cake. Totally awesome. Completely delicious. Easy to whip up. Love love love!!!!

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Words can't describe this cake. Totally awesome. Completely delicious. Easy to whip up. Love love love!!!!

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  Coconut oil  and almond extract  and  1  T  marg. w/water  and  reduce sugar in cake by  1/2  cup, and  sub  1/2  cup  oats for  ww  pastry flour  and  the cake was like  an entenman's. I will make  some for  work.

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ooooh wow, every bakery that i walk past here in germany has this on display, and i have always drooled over it and wished i could try it, but i went vegan long before i moved here so i have never had a chance. rest assured i shalll be trying this very soon, ooooh it looks so delish!

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This was really good! I didn't have any powdered sugar, so I used brown rice syrup and lemon juice for a glaze.

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Perhaps: Blueberry juice, powdered sugar, & vanilla? Mmmm...I feel a new recipe coming on...

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I already made this again this week, it's just that good. I had to give some to my great-grandparents to prove that vegan food can be good/not cardboard. It's really, intensely sweet, which is perfect for someone like me, but if you're a person that doesn't handle sweet stuff well, maybe use less sugar? I don't know how that works, I've yet to have the "too sweet" problem.

Does anyone know how you could make blueberry icing? I love the lemon, but I wish the blueberry taste was the dominant one.

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Ha, I love all of the great reviews for this dish. It's funny, someone told me once that this recipe shouldn't go in my cookbook since it wasn't as good as my other recipes. Glad I didn't listen!
Thanks, all! :)

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