blueberry mini cakes
Blueberry season is upon us here in Michigan and ooooo boy is it great. When I was in college on the west side of the state I would go blueberry picking every August. While we're in the fog of war over here with a new babe I'm dreaming of making these mini cakes. These have a denser consistency like that of coffee cake and are topped with a touch of cinnamon crumble. YUM.
Eating fistfuls of berries every spare moment is pretty satisfying too but if you find yourself with a bit of time these should definitely be on your to-do list.
Blueberry Mini Cakes
Makes approximately 48 mini cakes or 12 cupcake sized cakes
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 4 Tbsp butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 cups fresh (or frozen) blueberries
- 1/3 cup sugar
- 1/2 cup all purpose flour
- 1 tsp ground cinnamon
- 4 Tbsp butter
Preheat the oven to 375°F. Grease a mini (or regular) cupcake pan and set aside.
To make the crumble mix the sugar, flour, and cinnamon in a small bowl. Cut or rub in the butter with the side of a fork or your fingers until it gets crumbly and starts to stick together. Set aside.
To make the cake blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
In a separate bowl, beat together the sugar, butter, egg, and vanilla.
Alternately add the milk and the flour mixture to the sugar/butter mixture. Gently fold in blueberries.
Use a cookie scoop to evenly divide the batter between cupcake molds. I used a 1.5 tsp scoop for my mini cupcake pan. Generously sprinkle the topping over the batter.
Bake the cakes for 15-20 minutes or until a toothpick inserted into the center comes out clean and your crumble starts to brown.
Remove the cakes from the oven, and set to cool for about 10-15 minutes before gently popping them out by running a knife around the sides (they get sticky where the blueberries explode)
Store in an airtight container at room temp.