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Blueberry Crumb Cake
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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.