Mini Blueberry Crumb Cakes Recipe

Name: Mini Blueberry Crumb Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMB TOPPING:; 1/4 cups Granulated White Sugar; 1/4 cups Brown Sugar; 1 teaspoon Cinnamon; 1/8 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Ginger(optional); 2 Tablespoons Unsalted Butter, Softened; 2 Tablespoons Vegetable Oil; 1 cup All Purpose White Flour; _____; FOR THE CAKE:; 6 Tablespoons Unsalted Butter, Softened; 3/4 cups Granulated White Sugar; 1-1/4 cup All-purpose Flour, Divided; 1 cup Fresh Blueberries; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 whole Eggs At Room Temperature; 6 ounces, fluid Plain Or Vanilla Yogurt; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CRUMB TOPPING:
1/4 cups Granulated White Sugar
1/4 cups Brown Sugar
1 teaspoon Cinnamon
1/8 teaspoons Ground Nutmeg
1/8 teaspoons Ground Ginger(optional)
2 Tablespoons Unsalted Butter, Softened
2 Tablespoons Vegetable Oil
1 cup All Purpose White Flour
_____
FOR THE CAKE:
6 Tablespoons Unsalted Butter, Softened
3/4 cups Granulated White Sugar
1-1/4 cup All-purpose Flour, Divided
1 cup Fresh Blueberries
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
2 whole Eggs At Room Temperature
6 ounces, fluid Plain Or Vanilla Yogurt
1 teaspoon Vanilla Extract

1
Preheat your oven to 350 degrees and generously spray your muffin tin with cooking spray (cupcake liners would work too).
2
In a small bowl, combine the topping ingredients. Mix with a fork or pastry cutter. Set aside.
3
For the cake, in the bowl of your stand mixer, place the butter and sugar. Beat on medium speed for 5 minutes.
4
Meanwhile, take 1/4 cup flour and blueberries and toss together. Put aside.
5
Place remaining 1 cup flour, baking powder, baking soda and salt into another bowl. Whisk together and set aside.
6
Once the butter and sugar are creamed, add the eggs, one at a time. Add in the yogurt and vanilla. Then, gradually add the dry ingredients until it is all incorporated.
7
Turn off the mixer and fold in the floured blueberries.
8
Place the cake mixture into the muffin tins. Top each cake with the crumb topping, patting the topping onto the top of the cakes.
9
Bake for 20 minutes or until an inserted butter knife comes out clean. Let cool for 10 to 15 minutes, then carefully pull out the cakes. Allow to cool on a cooling rack, if you dare.

936

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CRUMB TOPPING:, 1/4 cups Granulated White Sugar, 1/4 cups Brown Sugar, 1 teaspoon Cinnamon, and more.

Yes, Mini Blueberry Crumb Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Blueberry Crumb Cakes

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