Name: Blueberry Streusel Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup brown sugar; 3 tablespoons granulated sugar; 1/2 teaspoon ground ginger; 1/2 teaspoon kosher salt; Zest of 1 lemon; 8 tablespoons (1 stick) unsalted butter, chilled and cut into small cubes; 1 box yellow cake mix; One 8-ounce block cream cheese, softened; 8 tablespoons (1 stick) unsalted butter, softened; 1 cup confectioners' sugar, plus more for dusting; 1 teaspoon vanilla extract; 1/2 cup blueberry pie filling; 1 pint blueberries

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the streusel topping: In a medium bowl, stir together the flour, brown sugar, granulated sugar, ginger, salt and lemon zest. Using a pastry cutter or two knives, cut in the butter until the mixture is moistened and clumpy.
Spread the streusel into an even layer on the prepared baking sheet, squeezing it a bit to form large clumps. Bake for 15 minutes, until the clumps are slightly dry and lightly toasted on the outside. Remove from oven and cool completely on the baking sheet. (See Cook's Note)
For the cake: Bake the cake in two 9-inch cake pans according to package instructions. Cool the layers completely.
For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a bowl and beat with an electric mixer until light, fluffy and well combined.
Assemble the cake: Place one cake layer on a cake stand or plate. Top with half of the frosting, then dollop the pie filling around the center and sprinkle blueberries around the edge. Place the second cake layer on top, cover with the remaining frosting and sprinkle with more blueberries. Top with a generous sprinkling of the streusel. Dust with powdered sugar and serve.

Cook’s Note

The streusel can be baked ahead of time and stored in an airtight container for up to 2 days, or stored uncooked in the freezer for up to 2 months. Just increase the baking time by a couple of minutes if baking it off from frozen.

Ree's Favorite Turkey Brine

Parmesan-Crusted Potatoes

Collard Greens

Small-Batch Dinner Rolls

Spiced Pumpkin Icebox Cake

On Tonight

Buddy vs. Christmas

Candy Land

Holiday Baking Championship

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Collard Greens

Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage

Thanksgiving Meatballs with Cranberry Glaze

Air Fryer Brussels Sprouts

Encore: Small-Batch Green Bean Casserole

2 Easy Last-Minute Thanksgiving Side Dishes

Try Premium

Pumpkin Caramel Bread Pudding

Brussels Sprouts with Apple Cider Dressing

Bruleed Banana and Pumpkin Rice Pudding

Collard Greens

Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage

Thanksgiving Meatballs with Cranberry Glaze

Air Fryer Brussels Sprouts

Encore: Small-Batch Green Bean Casserole

2 Easy Last-Minute Thanksgiving Side Dishes

Quick and Fluffy Mashed Potatoes with Brown Gravy

Blueberry Streusel Cake

Streusel Topping:

Cake:

Frosting:

Assembly:

Categories: