Blueberry Crumb Cakes
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.75 out of 5 stars
(4)
Ingredients
24 servings
- 8 tablespoons unsalted butter (at room temp)
- 1 ¼ cup white sugar
- 2 tablespoons fresh lemon zest
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup buttermilk**
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 2 tablespoons all purpose flour
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon fresh lemon zest
- 4 tablespoons unsalted butter (melted)
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Preparation
Step 1
Preheat your oven to 350°F. And toss the blueberries with the 2 tablespoons of flour and set aside.
Step 2
In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside.
Step 3
In a large mixer cream together the butter and sugar for 2-3 minutes. Add the zest, eggs, and vanilla and beat well for an additional 2-3 minutes making sure to scrape down the sides.
Step 4
Alternate adding the flour, and the buttermilk until all is combined, making sure to scrape down the sides during the process. Stir in the floured blueberries.
Step 5
Butter and flour 2 cupcake tins. Divide the batter evenly into each cupcake mold.
Step 6
Make the lemon crumb topping by combining all those ingredients. Using your fingers, mix it around until it's crumbly and sprinkle the top with some of the crumb mixture.
Step 7
Bake for approximately 25 – 30 minutes, or until the cake is light and fluffy. Remove from the oven and let cool before serving.
Step 8
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