Get ready to transform your ordinary breakfast into an extraordinary culinary experience with these mouthwatering Bays Blueberry Crumb Cakes! Imagine biting into a perfectly moist cake bursting with juicy blueberries, topped with a crunchy, golden-brown crumb topping that will make your taste buds dance with delight. These individual-sized cakes are not just a treat; they're a morning miracle that combines the comfort of homemade baking with the excitement of a gourmet dessert. Whether you're looking to impress your family or treat yourself to something special, these blueberry crumb cakes are about to become your new breakfast obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough cakes.
- Gently fold in 1 1/2 cups of fresh blueberries, reserving the remaining 1/2 cup for topping.
- For the crumb topping, mix brown sugar, rolled oats, and the remaining 1/2 cup flour in a small bowl. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Divide the cake batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the remaining blueberries and prepared crumb topping over each cake, ensuring even distribution.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean and the tops are golden brown.
- Remove from the oven and let the cakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Tips
- Blueberry Selection: Use fresh, firm blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- Mixing Technique: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cakes.
- Crumb Topping Secrets: For extra crispy crumbs, ensure your butter is cold when making the topping. Use your fingers to create varied-sized crumb pieces for a more interesting texture.
- Even Baking: Use an ice cream scoop or measuring cup to distribute batter evenly among muffin cups for consistent baking.
- Prevent Sticking: Generously grease your muffin tin or use high-quality non-stick cooking spray to ensure easy cake removal.
- Cooling is Crucial: Allow cakes to cool in the tin for 10 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: These cakes can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
- Make-Ahead Option: You can prepare the batter and crumb topping separately the night before, refrigerating them and assembling just before baking for fresh morning treats!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 60mg
