Wild Blueberry Lemon Crumb Cakes

Recipe View 5 mins Prepare the Crumb Topping: In a small bowl, combine the softened butter, salt, flour, granulated sugar, and brown sugar. Mash together with the back of a spoon or a pastry blender until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 30 mins Chill the crumb mixture in the refrigerator for at least 30 minutes to allow the butter to firm up. (30 minutes)

Recipe View 2 mins Prepare the Cake Batter: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. (2 minutes)

Recipe View 25 mins In a large bowl, combine the granulated sugar, brown sugar, and lemon zest. Rub the zest into the sugar with your fingertips until fragrant. Let sit for 20-30 minutes to allow the lemon oils to infuse the sugar. (25 minutes)

Recipe View 0 mins Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line the cups with paper liners.

Recipe View 5 mins Add the softened butter to the sugar mixture. Beat with an electric hand mixer or whisk until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract, yogurt or milk, and lemon juice. Mix briefly until just combined. The mixture may appear slightly separated, but it will come together when you add the dry ingredients. (5 minutes)

Recipe View 3 mins Gradually add the flour mixture to the wet ingredients, blending until just combined. Be careful not to overmix. (3 minutes)

Recipe View 3 mins Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. (3 minutes)

Recipe View 5 mins Top each cake with a heaping teaspoon of wild blueberries, gently pressing the berries into the center of the batter. Sprinkle the chilled crumb topping evenly over the cakes. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 22-25 minutes, or until the crumb topping is golden brown and a wooden skewer inserted into the center of a cake comes out clean. (25 minutes)

Recipe View 15 mins Let the crumb cakes cool in the muffin tin for 10-15 minutes before transferring them to a wire rack to cool completely. (15 minutes)