YOU GUYS! Big things are happening today! I’m kicking off a crazy exciting new partnership with the California Walnut Commission (which represents the hardworking people who grow and process this tasty nut) and it’s going to be awesome because these Blueberry Crumb Cakes with Walnut Streusel are involved and they couldn't be more delicious!
Table of Contents
Why I Love This Recipe
Before we get to the recipe can we discuss the fact that I might be in your living room this month?! Yup! This California girl is going be making the rounds on morning television and radio stations to share my cooking tips to show you just how versatile walnuts are – check out these walnut sticky buns and this spicy walnut pasta. That way if you get the channel I’m on – we can hang out! I’ve come up with 4 recipes (one of which being these Blueberry Crumb Cakes with Walnut Streusel) that I’ll be sharing and I know you’ll love them all.
Okay, onto the Blueberry Crumb Cakes with Walnut Streusel. 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! The batter is a super simple cake batter that’s laced with blueberries and the walnut streusel on top is like candy. You’ll want to eat nothing but the tops of these cakes – at least that’s how I feel sometimes. No shame in my game. Whip these up next time you need a sweet tooth fix after dinner. Or make them ahead of time and bring them to your next at home brunch. I promise you’ll be obsessed. AND make sure to tune into this week’s Snapisode (username whatsgabycookin) as I’ll be making these so I can continue my obsession. Then I’ll take them with me on a flight the very next day. They travel well and I’m pretty sure I’ll make friends with everyone sitting around me on the flight!
Ingredients & Substitutions
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- White Sugar
- Fresh Lemon Zest
- Egg
- Egg Yolk
- Pura Vanilla Extract
- Buttermilk
- Fresh Blueberries
For the California Walnut Crumb Streusel
- All Purpose Flour
- Light Brown Sugar
- California Walnuts
- Unsalted Butter
- Fresh Lemon Zest
- Sea Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make Blueberry Crumb Cakes with Walnut Streusel
Step 1: Preheat your oven to 350°F. Line 2 cupcake tins with wrappers and spray with non-stick baking spray.
Step 2: In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
Step 3: In a large mixer combine the butter and sugar until pale yellow.
Step 4: Add the zest, egg, egg yolk, and vanilla and beat well for an additional 2-3 minutes making sure to scrape down the sides.
Step 5: Alternate adding the flour mixture, and the buttermilk until all is combined, making sure to scrape down the sides during the process.
Step 6: Remove the bowl from the mixer, and fold in the blueberries. Set the batter aside.
Step 7: 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.
Step 8: Fold half of the streusel mixture into the batter and stir to combine.
Step 9: Spoon ¼ cup of the batter into each cupcake mold. Sprinkle the top with a few teaspoons of the streusel.
Step 10: 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.
How to Store Blueberry Crumb Cakes with Walnut Streusel
You can store these in an airtight container at room temperature for 4-5 days.
How to Freeze Blueberry Crumb Cakes with Walnut Streusel
You can freeze these crumb cakes for about 2 months. Just keep them in a freezer bag, removing extra air from the bag. Thaw it outside or warm it in the oven when its time to eat.
Tips & Tricks
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.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries if that is all you have. Make sure you use them frozen so that they are easier to work with and do not get crushed when folding them into the batter.
Can I make these with other berries?
Certainly. I have a version with strawberries - Strawberry Muffins with Walnut Streusel, but you can try other berries as well!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Create a walnut recipe paired with other whole foods, submit online through www.walnuts.org/IHWcontest, or post it on Instagram with the hashtag #iheartwalnutscontest and tag @CAWalnuts. The winning recipe will win $5,000!
Blueberry Crumb Cakes with Walnut Streusel
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
- â…” cup finely chopped California walnuts plus â…“ 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
OMG!! these look Sooooo delicious!!!
Wish I had this muffin for breakfast this morning!
BEAUTIFUL muffins! Congrats on your partnership!
Yum! What a great way to start the day!
Yum! I love a good streusel on muffins.
Kari
http://www.sweetteasweetie.com
I just love a blueberry lemon combination! I already have blueberries ripened on my bushes, so this would be perfect for breakfast this weekend!