Wild Blueberry Lemon Crumb Cakes Recipe

There are some flavor combinations that just make sense, and blueberries with lemon is one of those magical pairings. Add a sweet, buttery crumb topping, and you've got a dessert that's irresistible. While Im sure some might give us scientific explanations for why these ingredients go so well together, I dont need all that. One bite is enough to convince me. As for the crumb topping, it's a little trickier, but the cold, hard mixture crumbled into sweet, perfect nuggets? Absolutely worth it. Once I figured out the right amount of wild blueberries, the flavor was exactly what I wanted. Trust me, its worth a try.

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

Step 1: Start by making the crumb topping. In a small bowl, combine the 1/4 cup softened butter, 1/8 teaspoon salt, 1/3 cup flour, 1/4 cup white sugar, and 1 tablespoon brown sugar. Mash everything together with the back of a spoon until fully combined. Refrigerate the mixture for about 30 minutes to firm it up. Once its cold, crumble it into pea-sized pieces and return it to the fridge until youre ready to use it.

Step 2: In a separate bowl, whisk together the 1 1/3 cups flour, 1 teaspoon salt, baking powder, and baking soda. Set this aside for later.

Step 3: In a large bowl, combine the 1/2 cup white sugar, 2 tablespoons brown sugar, and grated lemon zest. Stir everything together and let it sit for 20-30 minutes. The lemon zest will infuse the sugars with a wonderful citrus aroma.

Step 4: Preheat your oven to 375F (190C). Grease a 12-cup muffin tin or line the cups with paper liners. This will prevent the cakes from sticking and make cleanup easier.

Step 5: Add the softened butter to the bowl with the lemon-sugar mixture. Using an electric hand mixer or a whisk, beat until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, yogurt (or milk), and lemon juice, mixing briefly to combine. If the mixture looks a bit separated, dont worry - it will come back together once you add the dry ingredients.

Step 6: Gradually add the flour mixture to the wet ingredients, mixing just until the flour disappears and everything is well incorporated.

Step 7: Divide the batter evenly between the muffin cups, filling each about two-thirds full. Then, add a heaping teaspoon of blueberries to the center of each muffin, lightly pressing them down to nestle them into the batter.

Step 8: Sprinkle the chilled crumb topping evenly over each muffin, covering them generously.

Step 9: Bake the crumb cakes in the preheated oven for about 25 minutes, or until they turn golden brown and a skewer inserted into the center comes out clean.

Step 10: Allow the cakes to cool in the tin for 10-15 minutes before transferring them to a wire rack to cool completely. The crumb topping will crisp up as it cools, creating a perfect sweet crunch to contrast with the soft, lemony cake.

Once cooled, your crumb cakes are ready to serve. Enjoy!

Nutrition Facts (per serving)