Wild Blueberry Lemon Crumb Cakes
Deliciously Tangy Wild Blueberry Lemon Crumb Cakes
Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup wild blueberries (fresh or frozen)
Directions:
Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners and set aside.
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Set aside 1/2 cup of the crumb mixture for topping later.
To the remaining crumb mixture, add the baking powder, baking soda, sour cream, egg, vanilla extract, and lemon zest. Mix until well combined.
Gently fold in the wild blueberries until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle the reserved crumb mixture evenly over the tops of the batter in each muffin cup.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the crumb cakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes | Kcal: 180 kcal | Servings: 12 crumb cakes
