Lemon Blueberry Streusel Cake - cooking recipe

Ingredients

Streusel
3/4 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 cup butter, softened
Cake
1 (510 g) package yellow cake mix
1 (4 ounce) package instant lemon pudding mix
1 cup water or 1 cup milk
1/4 cup oil
4 eggs
2 tablespoons lemon juice
2 cups fresh blueberries or 2 cups frozen blueberries
2 tablespoons sugar (optional)
Glaze
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
2 tablespoons half-and-half

Preparation

Heat oven to 350.
Grease and flour a 13\"x9\" pan.
For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
Set aside.
In another bowl, mix berries and sugar.
Set aside.
For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
Beat at low speed until moistened, beat for 2 minutes more at medium speed.
Pour the batter into the prepared pan.
Spread the berries over the batter.
Sprinkle the streusel over the cake.
Bake for 50-55 minutes, or until cake tests done.
Cool for 1 or more hours, or until completely cool.
In small bowl, whisk all glaze ingredients together.
Drizzle over cake.