Wild Blueberry Lemon Crumb Cakes
Wild Blueberry Lemon Crumb Cakes
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These wild blueberry lemon crumb cakes bring two great ingredients together. Lemon and blueberry are fine on their own, but together they are magical, especially with this golden brown crumb cake topping.

INGREDIENTS

Crumb Topping

  • 1/4 cup unsalted butter, softened
  • 1/8 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon brown sugar

Batter

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup white sugar
  • 2 tablespoons light brown sugar
  • 2 generous tablespoons grated lemon zest
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons plain yogurt or milk
  • 1/4 cup lemon juice
  • 1/2 cup wild blueberries, thawed and drained

DIRECTIONS

  1. Combine 1/4 cup butter, 1/8 teaspoon salt, 1/3 cup flour, 1/4 cup white sugar, and 1 tablespoon brown sugar in a small bowl. Mash together with the back of a spoon until uniformly combined. Chill in the refrigerator until firm, about 30 minutes. Once cold, crumble into pea-sized crumbs, and return to the refrigerator until needed.
  2. Whisk together 1 1/3 cup flour, 1 teaspoon salt, baking powder, and baking soda in a bowl; set aside.
  3. Add 1/2 cup white sugar, 2 tablespoons brown sugar, and lemon zest to a large bowl; stir and let sit for 20 to 30 minutes.
  4. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  5. Add butter to the bowl with lemon zest. Beat with an electric hand mixer or whisk until light and fluffy. Beat in eggs one at a time. Add vanilla extract, yogurt, and lemon juice, and mix briefly to just combine. If mixture separates, it will come back together when you add dry ingredients.
  6. Add flour mixture, and blend just until flour disappears.
  7. Divide batter equally between the prepared muffin cups. Top each cake with a heaping teaspoon of blueberries, and lightly press berries down in the center. Divide crumb mixture evenly over cakes.
  8. Bake in the preheated oven until golden brown and a skewer inserted near the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes before removing to a wire rack. Cool crumb cakes completely before serving.

TIP:  Change up the berries.  Just dice it up so they are blueberry sized.  Whether it be raspberry or strawberry or whatever you wish.

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