Blueberry Crumb Cakes with Walnut Streusel
User Reviews
5.0
3 reviews
Excellent
Blueberry Crumb Cakes with Walnut Streusel
Report
These little mini cakes can be dessert, breakfast, a snack – they can be just about anything you want them to be! They are addictive and easy!
Share:
Ingredients
For the Cake
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter at room temp
- 1 ¼ cup white sugar
- 2 tablespoons fresh lemon zest about 1 large lemon
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 ½ cup fresh blueberries
For the California Walnut Crumb Streusel
- 1 cup all purpose flour
- 1 cup light brown sugar
- ⅔ cup finely chopped California walnuts plus ⅓ cup medium chopped for garnish
- 8 tablespoons unsalted butter melted
- 2 tablespoon fresh lemon zest about 1 large lemon
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 350°F
- Line 2 cupcake tins with wrappers and spray with non-stick baking spray.
- In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
- In a large mixer combine the butter and sugar until pale yellow, add the zest, egg, egg yolk, and vanilla and beat well for an additional 2-3 minutes making sure to scrape down the sides. Alternate adding the flour mixture, and the buttermilk until all is combined, making sure to scrape down the sides during the process. Remove the bowl from the mixer, and fold in the blueberries. Set the batter aside.
- Make the California Walnut Streusel by combining all ingredient in small bowl. Using your fingers, mix it around until it’s crumbly and set aside.
- Fold half of the streusel mixture into the batter and stir to combine. Spoon ¼ cup of the batter into each cupcake mold. Sprinkle the top with a few teaspoons of the streusel. Bake for about 30-35 minutes, or until the cake is light and fluffy and a toothpick can be inserted into the center and is clean when removed. Remove from oven and let cool before serving.
- Garnish with additional chopped California walnuts.
Notes
- 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
238kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
275mg
(11%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
278IU
(6%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 275mg | 11% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
