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Categories:
Cake fresh blueberries all-purpose flour baking powder baking soda salt butter white sugar lemon zest egg egg vanilla bean buttermilk _____ all-purpose light brown sugar salt lemon zest butter
Viewed: 41 - Published at: 5 years agoIngredients
- FOR THE CAKE:
- 2 cups Fresh Blueberries
- 2 cups Plus 2 Tablespoons All-Purpose Flour, Divided Use
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 8 Tablespoons Butter
- 1-1/4 cup White Sugar
- 2 Tablespoons Lemon Zest
- 1 whole Egg
- 1 whole Egg Yolk
- 1 whole Vanilla Bean, Seeds Removed
- 1 cup Buttermilk
- _____
- FOR THE TOPPING:
- 1 cup All-purpose Flour
- 1 cup Light Brown Sugar
- 1 teaspoon Sea Salt
- 2 Tablespoons Lemon Zest
- 8 Tablespoons Butter, Melted
Method
- Preheat your oven to 350°F
- Make the lemon crumb topping by combining 1 cups flour, 1 cup light brown sugar, salt and lemon zest with the melted butter. Using your fingers, mix it around until it's crumbly and set aside.
- Butter and flour 2 cupcake tins.
- Toss the blueberries with the 2 Tablespoons of flour and set aside
- In small bowl, sift together the remaining flour, baking powder, baking soda, and salt and set aside.
- In a large mixer combine the butter and sugar until pale yellow, then add the zest, eggs, and vanilla bean seeds and beat well for an additional 2-3 minutes making sure to scrape down the sides.
- Alternate adding the flour and the buttermilk into the creamed mixture 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.
