why make this recipe
Wild Blueberry Lemon Crumb Cakes are a delightful treat that combines the sweet burst of fresh blueberries with the zesty brightness of lemon. These mini cakes are perfect for breakfast, a snack, or even a dessert. The crumb topping adds a satisfying crunch that contrasts nicely with the moist, flavorful cake. Plus, they’re easy to make and sure to impress your family and friends!
how to make Wild Blueberry Lemon Crumb Cakes
Ingredients :
- 1 cup fresh wild blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 teaspoon cinnamon
Directions :
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk together the melted butter, eggs, lemon juice, lemon zest, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, then fold in the blueberries.
- In a separate bowl, mix the brown sugar, oats, and cinnamon for the crumb topping.
- Spoon the batter into the muffin tin, filling each cup about halfway, then sprinkle with the crumb topping.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.
how to serve Wild Blueberry Lemon Crumb Cakes
Serve the Wild Blueberry Lemon Crumb Cakes warm or at room temperature. They are great on their own or with a dollop of whipped cream. You can also pair them with a cup of tea or coffee for a delightful afternoon snack.
how to store Wild Blueberry Lemon Crumb Cakes
Store any leftover crumb cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. To enjoy them later, simply reheat in the microwave for a few seconds.
tips to make Wild Blueberry Lemon Crumb Cakes
- Use fresh wild blueberries for the best flavor. If you can’t find them, regular fresh blueberries will work too.
- Don’t overmix the batter; this ensures the crumb cakes stay light and fluffy.
- For a little extra lemon flavor, you can add more lemon zest to the batter.
variation
You can customize this recipe by adding other fruits like raspberries or chopped strawberries. For a nutty crunch, consider adding chopped walnuts or pecans to the crumb topping.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure not to thaw them before adding to the batter.
What if I don’t have lemon juice?
If you don’t have lemon juice, you can substitute it with equal parts of apple cider vinegar or even milk for a different flavor.
Can I make this recipe gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend. Make sure that the other ingredients are also gluten-free.
Wild Blueberry Lemon Crumb Cakes
Ingredients
For the cake
- 1 cup fresh wild blueberries Use fresh for best flavor.
- 1 tablespoon lemon zest Grated zest from 1 lemon.
- 1/4 cup lemon juice Freshly squeezed is preferred.
- 1 cup all-purpose flour Can use gluten-free flour blend as a substitute.
- 1/2 cup granulated sugar Regular sugar.
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the crumb topping
- 1/2 cup brown sugar
- 1/2 cup oats
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk together the melted butter, eggs, lemon juice, lemon zest, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, then fold in the blueberries.
- In a separate bowl, mix the brown sugar, oats, and cinnamon for the crumb topping.
- Spoon the batter into the muffin tin, filling each cup about halfway, then sprinkle with the crumb topping.
Baking
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.