Blueberries and Cream Crumb Cakes
This time of year the Farmer’s Markets are flowing with fresh berries. I love walking down the streets and seeing the long crates bursting at the seams, full of gorgeous berries.To keep their juicy beauty, make sure you wash and store berries correctly to make them last!
Combining bouncy blueberries with cream, cinnamon and a crumb topping is the ideal way to pull together a sweet treat for a summer brunch or a Sunday tea party.
Blueberries and Cream Crumb Cakes
Ingredients:
1/2 cup (1 stick) unsalted butter
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup heavy cream
2 cups cake flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
crumb topping ingredients:
6 Tablespoons unsalted butter, diced
3/4 cup brown sugar
1/3 cup flour
2 cups fresh blueberries, washed and dried
Instructions:
Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners.
In a bowl whisk together the cake flour, all-purpose flour, baking powder, cinnamon and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar. Add the eggs and the vanilla.
Alternate between the whisked dry ingredients and the heavy cream.
Spoon the batter into the lined pan. (This will fill 48 mini sized cupcake liners.)
Cut together the crumb topping: the butter, brown sugar and flour until crumbly. Add it evenly to the tops of the batter.
Sprinkle the blueberries evenly over the tops of the crumb.
Bake for 14-16 minutes depending on your oven. Let cool on a wire rack.
