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Berries ‘N Lemon Streusel Cake recipe

A lemon-scented, ‘cake-mix-easy’ oat cakeladen with fresh raspberries and blueberries and topped witha crunchy oat streusel.

Recipe: Berries ‘N LemonStreusel Cake

Streusel Topping:
1 cup quick or old fashioned oats
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1 (18.25-ounce) package yellow cake mix
3/4 cup quick or old fashioned oats
1 cup water
1/3 cup sour cream
2 large eggs
1 tablespoon grated lemon peel
1/2 cup fresh raspberries
1/2 cup fresh or frozen blueberries

  • Heat oven to 350°F (175°C). Lightlygrease and flour sides and bottom of 13 x 9-inch baking pan.
  • For Streusel Topping: In a small bowl,combine all ingredients until crumbly; set aside.
  • In large mixer bowl, beat at low speedthe cake mix, oats, water, sour cream, eggs and lemon peel untilmoistened, then beat at medium speed for 2 minutes.
  • Gently fold berries into batter.
  • Pour batter into pan.
  • Sprinkle streusel evenly over top of batter.
  • Bake 35 to 38 minutes or until woodenpick inserted in center of cake comes out clean. Cool completelyon wire rack.

    Makes 16 servings.

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    Find deliciously easy, family-pleasing recipes for lemon cakes and other citrus-flavored cakes such as lime, orange and tangerine.

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