Blueberry Crumb Cakes These Blueberry Crumb Cakes couldn't be easier to make. The crumb cake is light and airy dotted with fresh blueberries and sprinkled with the most incredible lemon crumb topping

being careful not to overmix.
Butter and flour 2 cupcake tins and divide the batter evenly into each cupcake mold. Make the lemon crumb topping 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.
INGREDIENT
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 blueberries2 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 fresh lemon zest
4 tablespoons unsalted butter melted
INSTRUCTIONS
Preheat your oven to 350F. 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 23 minutes. Add the zest eggs and vanilla and beat well for an additional 23 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 its 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 dont have buttermilk on hand just use regular milk with a squeeze of lemon juice added into itIf you dont want to use blueberries I love to sub with raspberriesI 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 5060 minutes or until a toothpick can be inserted in the center and comes out clean.
Nutrition Information
Calories 165kcal Carbohydrates 25g Protein 2g Fat 7g Saturated Fat 4g Polyunsaturated Fat 0 4g Monounsaturated Fat 2g Trans Fat 0 2g Cholesterol 32mg Sodium 188mg Potassium 47mg Fiber 1g Sugar 14g Vitamin A 221IU Vitamin C 2mg Calcium 31mg Iron 1mg