Vanilla And Blueberry Buttermilk Crumb Cake
This delightful blueberry lemon crumb cake is a perfect balance of sweetness and zesty flavors. With a light and fluffy texture, this cake is bursting with fresh blueberries and topped with a lemony crumb mixture, adding a delightful crunch to every bite. Enjoy this cake as a delightful treat for breakfast or dessert, paired with your favorite beverage.
— Constant Cookbook
Ingredients
- 2 cups AP flour, plus 2 tbsp
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter, at room temp
- 1 ¼ cup white sugar
- 2 tbsp fresh lemon zest
- 1 large egg
- 1 egg yolk
- 1 Vanilla Bean, seeds removed
- 1 cup buttermilk ** If you don’t have buttermilk on hand, just use regular milk with a squeeze of lemon juice added into it**
- 2 cups fresh blueberries
- 1 cup AP flour
- 1 cup light brown sugar
- 1 tsp sea salt
- 2 tbsp fresh lemon zest
- 8 tbsp unsalted butter, melted
- Cake
- 2 cups AP flour, plus 2 tbsp
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter, at room temp
- 1 ¼ cup white sugar
- 2 tbsp fresh lemon zest
- 1 large egg
- 1 egg yolk
- 1 Vanilla Bean, seeds removed
- 1 cup buttermilk ** If you don’t have buttermilk on hand, just use regular milk with a squeeze of lemon juice added into it**
- 2 cups fresh blueberries
- Topping
- 1 cup AP flour
- 1 cup light brown sugar
- 1 tsp sea salt
- 2 tbsp fresh lemon zest
- 8 tbsp 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.
Nutrition
- Calories: 165 kcal
- Carbohydrate Content: 25 g
- Protein Content: 2 g
- Fat Content: 7 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 32 mg
- Sodium Content: 188 mg
- Fiber Content: 1 g
- Sugar Content: 14 g
- Unsaturated Fat Content: 2.4 g
- Serving Size: 1 serving
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