Mini Blueberry Crumbcakes
It's no secret that I have a sweet tooth. Just look at all of the cookies, cakes, muffins and desserts I've made over the last few years. With the warmer weather and just being busy doing other things I haven't been baking as much as I'd like (or as much as My Boys would like).
Recently, I bought a container of fresh blueberries and had been nibbling on them or adding to the fruit cups I put together for the boys camp lunches. Since I hadn't gotten through them quick enough, they were begging to be made into something yummy.
When I did a search I found a post by one of my favorite blogging friends, Grumpy's HoneyB, for Blueberry Crumbcake. As soon as I saw her photos, I knew I'd be making this recipe. I did decide to make it in muffin tins rather than as a 9-inch cake pan, because I like the portion control.
The recipe originated with Cooking Light, and I've always had good luck with their recipes I knew this one would be a perfect treat. By changing the recipe to mini-cakes, I did adjust the temperature to 375 degrees and cooking time to about 22-25 minutes and they baked up beautifully.
I also didn't have any buttermilk on hand - that's what happens when you haven't been baking, you don't have the usual staples hanging around in the kitchen. But no worries, there is a way to make a perfect substitute! Add 1 tablespoon of white vinegar to a 1 cup liquid measuring cup. Then add 1 cup of milk and let sit for 5 minutes. After it sits, you have your simple substitute for buttermilk and can use as much as you need to for your recipe.
They are perfect little cakes (or muffins if you prefer so tht you can indulge at breakfast!). My Oldest loved them, but I will recommend sharing them right away or lightly covering them for only a day or so. If you cover them too tightly, they get a bit soft (still delicious) but they are so moist you don't need them to be kept air-tight. Enjoy!
Blueberry Crumb Cake
Adapted from: Cooking Light Annual Recipes, 1999,Via Grumpy's HoneyBunch
12 paper muffin cups
2/3 cup sugar
1/4 cup stick butter, softened
1 teaspoon vanilla extract
1 large egg
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup lowfat buttermilk
1 cup blueberries
3 tablespoons sugar
3 tablespoons flour
1 tablespoon butter, melted
1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Place the 12 muffin cups into a muffin tin and set aside.
Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1-1/3 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.
Pour into prepared muffin tin. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 375 degrees for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
Recently, I bought a container of fresh blueberries and had been nibbling on them or adding to the fruit cups I put together for the boys camp lunches. Since I hadn't gotten through them quick enough, they were begging to be made into something yummy.
When I did a search I found a post by one of my favorite blogging friends, Grumpy's HoneyB, for Blueberry Crumbcake. As soon as I saw her photos, I knew I'd be making this recipe. I did decide to make it in muffin tins rather than as a 9-inch cake pan, because I like the portion control.
The recipe originated with Cooking Light, and I've always had good luck with their recipes I knew this one would be a perfect treat. By changing the recipe to mini-cakes, I did adjust the temperature to 375 degrees and cooking time to about 22-25 minutes and they baked up beautifully.
I also didn't have any buttermilk on hand - that's what happens when you haven't been baking, you don't have the usual staples hanging around in the kitchen. But no worries, there is a way to make a perfect substitute! Add 1 tablespoon of white vinegar to a 1 cup liquid measuring cup. Then add 1 cup of milk and let sit for 5 minutes. After it sits, you have your simple substitute for buttermilk and can use as much as you need to for your recipe.
They are perfect little cakes (or muffins if you prefer so tht you can indulge at breakfast!). My Oldest loved them, but I will recommend sharing them right away or lightly covering them for only a day or so. If you cover them too tightly, they get a bit soft (still delicious) but they are so moist you don't need them to be kept air-tight. Enjoy!
Blueberry Crumb Cake
Adapted from: Cooking Light Annual Recipes, 1999,Via Grumpy's HoneyBunch
12 paper muffin cups
2/3 cup sugar
1/4 cup stick butter, softened
1 teaspoon vanilla extract
1 large egg
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup lowfat buttermilk
1 cup blueberries
3 tablespoons sugar
3 tablespoons flour
1 tablespoon butter, melted
1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Place the 12 muffin cups into a muffin tin and set aside.
Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1-1/3 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.
Pour into prepared muffin tin. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 375 degrees for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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