When Laura from Tutti Dolci posted her blueberry crumb muffins the other day and I had a huge stash of blueberries just waiting to be used, the stars were aligned. Instead of muffins I made this tart/cake and added peaches. Kinda like one huge muffin! Buttery, fluffy, bursting with juicy blueberries and topped with an irresistible brown sugar-cinnamon crumb topping, this cake is perfect for breakfast, morning coffee or even as a dessert.

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Blueberry Crumb Cake/Muffins

Course Breakfast, Dessert

Ingredients

Crumb Topping:

• ¼ cup sugar
• ¼ cup light brown sugar
• ⅔ cup flour
• ½ tsp cinnamon
• pinch of salt
• 3 tbsp unsalted butter melted
• 1 tsp vanilla extract

Cake/Muffins:

• 1 ½ cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup low-fat buttermilk or kefir at room temperature
• ½ cup plain fat-free Greek yogurt at room temperature
• ¼ cup unsalted butter melted and slightly cooled
• 1 large egg lightly beaten
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 peach thinly sliced

Instructions

• Preheat oven to 400°F and line a 12-cup standard muffin pan with baking cups. If you are making a cake/tart, spray an 11” round pan with removable bottom
• For the crumb topping, combine sugars, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside one tablespoon mixture to toss with berries and peach slices, then make a well in the center of the mixture.
• Combine buttermilk, yogurt, melted butter, egg, lemon zest, and vanilla in a medium bowl; add to flour mixture and fold in just until almost incorporated. Toss blueberries with reserved flour mixture, and gently fold into the batter.
• Fill the pan or each baking cup ¾ full of batter and gently place peach slices on top of the batter. Sprinkle evenly with crumb topping.
• Place cake pan or muffin pan in the oven and immediately reduce oven temperature to 375°F. Bake for 17 to 18 minutes (for muffins) or 30-35 minutes for cake, until golden and a toothpick inserted in the center comes out clean or with a few crumbs attached.
• Let cool in pan on a wire rack for at least 15 minutes before removing from pan to cool.