LEMON BLUEBERRY BUCKLE CAKE Let me tell you - this lemon blueberry cake is a dreaaaaamy 👏 A soft and fluffy middle with a perfect crumbly exterior AND bursting with all of the blueberry lemon goodness in each bite 🤤 This needs almost no explanation Orr introduction, so let’s get right to it 🤍 #Recipe Details: Ingredients: - 2 cups fresh blueberries + 1 tbsp lemon zest - 1 1/2 cups cake flour - 1/2 tsp baking soda - 1/2 tsp salt - 1/4 cup butter, at room temp - 1/4 cup avocado oil (I used @chosenfoods) - 3/4 cup sugar - 2 eggs - 1 tsp vanilla extract - Optional: 1 tsp lemon extract - Optional: 1/2 tsp almond extract - 1/2 cup milk Streusel: - 1/3 coconut sugar - 2/3 cup flour - 1/4 cup butter, melted Instructions: Preheat oven to 350F. Line an 8” round baking pan with parchment paper; set aside. For the blueberries; toss together the blueberries and lemon zest in a small bowl and set aside. To make the streusel; whisk together the coconut sugar and all purpose flour in another small bowl. Pour in the melted butter and mix until crumbles form; set aside. To make the cake; whisk together the cake flour, baking soda, and salt in a medium bowl; set aside. In another medium bowl, beat the butter and avocado oil together until fully combined. Pour in the sugar and continue to beat until combined and fluffy. Add the eggs, one at a time, mixing in between each. Add the extracts and mix on a low speed until fully combined. Add half of the dry ingredients into the wet and mix. Once incorporated, add half of the milk and mix until almost combined. Repeat until the rest of the dry ingredients and milk. Pour the bater into the prepared pan. Sprinkle the blueberries evenly on top and gently pat them into the batter with your hands. Sprinkle the streusel on top of the blueberries and lightly pat into the batter. Bake for 40-45 minutes or until golden and a toothpick inserted into the middle comes out clean. Let cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely. Enjoy!