Blueberry Crumb Cakes These Blueberry Crumb Cakes couldn't be easier to make. The crumb cake is light and airy dotted with fresh blueberries and sprinkled with the most incredible lemon crumb topping

These Blueberry Crumb Cakes couldnt be easier to make. The crumb cake is light and airy dotted with fresh blueberries and sprinkled with the most incredible lemon crumb topping. Make them for breakfast dessert a snack they can be just about anything you want them to be!
These Blueberry Crumb Cakes are the perfect sweet treat. The Blueberry Crumb Cake batter is a super simple cake batter thats dotted with blueberries and the lemon crumb topping is next level. Youll want to eat nothing but the tops of these cakes at least thats how I feel sometimes. No shame in my game. Whip these up ahead of time and bring them to your next brunch or make them the next time you need something sweet after dinner.

Ingredients
Unsalted Butter I always like to use unsalted butter when baking so I can control how much salt I add to the recipeWhite Sugar this Blueberry Crumb Cake recipe calls for two types of sugar white sugar for the cake batterBrown Sugar and brown sugar for the crumb toppingLemon Zest fresh lemon zest brightens these Blueberry Crumb Cakes and makes them scream springEggs Ive found using 1 egg and 1 egg yolk yields a more tender crumb cakeVanilla Extract adds another depth of flavor that complements the lemon zest and blueberriesButtermilk the tangy buttermilk balances the sweetnessAll Purpose Flour youll see I call for it three times in this recipe for the cake batter crumb topping and two tablespoons to coat the blueberries before incorporating them in the batter to prevent them for sinkingBaking Powder Baking Soda Salt it helps the Blueberry Crumb Cakes rise and stay light and airyFresh Blueberries when blueberries are in season I like to use fresh ones but you could also use any other berry instead this recipe raspberries are my favorite sub
How to Make Blueberry Crumb Cake
Start by preheating your oven to 350F. Next toss the blueberries with 2 tablespoons of flour and set aside.
In a small bowl combine the dry ingredients and set aside. Then in a large mixer cream together the butter and sugar for 23 minutes. Add the lemon zest eggs and vanilla extract and beat for 23 more minutes making sure to scrape down the sides.
Next alternate adding the dry ingredients and the buttermilk making sure to scrape down the sides during the process. Once it has all been combined then incorporate the floured blueberries