Vanilla and Blueberry Buttermilk Crumb Cake
Servings: 8 - 10 servings
Ingredients
- Cake
- 2 cups AP flour plus 2 tbsp
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter at room temp
- 1 ¼ cup white sugar
- 2 tbsp fresh lemon zest
- 1 large egg
- 1 egg yolk
- 1 Vanilla Bean seeds removed
- 1 cup buttermilk ** If you don't have buttermilk on hand just use regular milk with a squeeze of lemon juice added into it**
- 2 cups fresh blueberries
- Topping
- 1 cup AP flour
- 1 cup light brown sugar
- 1 tsp sea salt
- 2 tbsp fresh lemon zest
- 8 tbsp unsalted butter melted
Instructions
- Preheat your oven to 350°F
- Make the lemon crumb topping by combining 1 cup flour, sugar, salt and lemon zest with the melted butter. Using your fingers, mix it around until its crumbly and set aside.
- Butter and flour 2 cupcake tins.
- Toss the blueberries with the 2 tbsp of flour and set aside
- In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
- In a large mixer combine the butter and sugar until pale yellow, add the zest, eggs, and vanilla bean and beat well for an additional 2-3 minutes making sure to scrape down the sides.
- Alternate adding the flour, and the buttermilk until all is combined, making sure to scrape down the sides during the process.
- Spoon 1/4 cup of the batter into each cupcake mold. Top with some of the floured blueberries. Sprinkle the top with some of the crumb mixture.
- Bake for approximately 30 - 35 minutes, or until the cake is light and fluffy.
- Remove from oven and let cool before serving.