Discover the bliss of these “Blueberry Lemon Crumb Cakes with Buttery Streusel Topping,” a delightful dessert that combines the tartness of lemon with the sweetness of blueberries. These cakes feature a moist, tender crumb infused with fresh lemon zest and juicy blueberries, all crowned with a crunchy, buttery streusel topping. Each bite offers a symphony of flavors and textures, making it an irresistible treat for any occasion.
Why You’ll Love This: You’ll adore these crumb cakes for their perfect balance of flavors and textures. The zesty lemon and sweet blueberries create a refreshing taste that’s complemented by the rich, buttery streusel topping. These cakes are easy to make yet offer a sophisticated flavor profile that will impress your family and friends. The combination of simple, high-quality ingredients ensures a delicious result every time.
Perfect Occasion: Ideal for breakfast, brunch, or a delightful dessert, these crumb cakes are versatile and suitable for any gathering. Serve them at tea parties, holiday celebrations, or casual get-togethers. They also make a wonderful addition to a picnic or a special treat to enjoy with your morning coffee or afternoon tea.
Decoration Tips: For a beautiful presentation, dust the crumb cakes with powdered sugar just before serving. Garnish with fresh blueberries and a small lemon twist for added visual appeal. If you’re serving these at a special event, arrange them on a tiered cake stand to create an elegant display. A light drizzle of lemon glaze can also add a touch of sophistication and extra flavor.
Crumb Topping:
- 3/4 cup (96g) all-purpose flour
- 1/3 cup (66g) sugar
- 2 tablespoons (25g) packed brown sugar
- 1/8 teaspoon salt
- 4 1/2 tablespoons (64g) cold, unsalted butter, cubed
Instructions for Crumb Topping:
- In a medium bowl, whisk together the flour, sugar, brown sugar, and salt.
- Work in the cold, cubed butter with your fingertips until the mixture resembles wet sand. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cakes:
- 1 1/4 cups (159g) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 3/8 teaspoon salt
- 6 tablespoons (85g) unsalted butter, softened
- 3/4 cup (150g) sugar
- Zest of 2 medium lemons
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1/3 cup (78ml) whole milk
- 1/4 cup (57g) sour cream
- 1 cup (170g) blueberries
- 1 teaspoon flour for tossing with blueberries
Instructions for Cakes:
- Preheat the oven to 350°F (180°C). Line a 6-serving shallow jumbo muffin pan or bun pan with jumbo muffin liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy.
- Beat the egg and egg yolk into the butter mixture in two additions, ensuring each one is fully incorporated before adding the next. Beat in the vanilla and lemon extracts.
- In a small bowl, whisk together the milk and sour cream.
- On low speed, mix the flour mixture into the batter in two additions, alternating with half of the milk mixture after each addition. Beat just until combined.
- Transfer the batter to the baking pan, filling the cups about halfway.
- In a medium bowl, toss the blueberries with 1 teaspoon of flour. Distribute them evenly over the batter in the cups. Top each with the prepared crumb topping.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack.
Enjoy these delightful Blueberry Lemon Crumb Cakes, a perfect treat for any occasion!
