Blueberry Crumb Cakes

4.75 from 4 votes

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 Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Author: Gaby Dalkin

Ingredients

For the Crumb Cake

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 blueberries
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 fresh lemon zest
4 tablespoons unsalted butter melted

Instructions

Preheat your oven to 350°F. 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 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.
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 it's 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 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.

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