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Blueberry Crumb Cakes
4.8 from 10 votes

Blueberry Crumb Cakes

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.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24 servings
Calories: 165 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 350°F. And toss the blueberries with the 2 tablespoons of flour and set aside.
  2. In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside.
  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.
  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.
  5. Butter and flour 2 cupcake tins. Divide the batter evenly into each cupcake mold.
  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.
  7. 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

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: 24 servings

Amount Per Serving

Calories 165

% 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.