Blueberry Crumb Cakes
User Reviews
4.8
10 reviews
Excellent
Blueberry Crumb Cakes
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These quick and easy Blueberry Crumb Cakes are the perfect dessert, breakfast, or snack! The crumb cake is light and airy and the lemon crumb topping is extra delicious, I could literally eat it by itself.
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Ingredients
For the Crumb Cake
- 8 tablespoons butter at room temp, unsalted
- 1 ¼ cup white sugar
- 2 tablespoons lemon zest fresh
- 1 egg large
- 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 blueberries fresh
- 2 tablespoons all-purpose flour
For the Lemon Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon lemon zest fresh
- 4 tablespoons butter melted, unsalted
Instructions
- Preheat your oven to 350°F. And toss the blueberries with the 2 tablespoons of flour and set aside.
- In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside.
- 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.
- 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.
- Butter and flour 2 cupcake tins. Divide the batter evenly into each cupcake mold.
- 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.
- Bake for approximately 25 – 30 minutes, or until the cake is light and fluffy. Remove from the oven and let cool before serving.
Notes
- Buttermilk ** If you don't have buttermilk on hand just use regular milk with a squeeze of lemon juice added into it**
- If you dont want to use blueberries I love to sub with raspberries
- I like to bake the blueberry crumb cakes in muffin tins for easy individual servings, but you could also bake it in a 9x9" baking pan for 50-60 minutes or until a toothpick can be inserted in the center and comes out clean.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
32mg
(11%)
Sodium
188mg
(8%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
221IU
(4%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 188mg | 8% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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