blueberry mini cakes

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

INGREDIENTS

cake

  • 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

crumble

  • 1/3 cup sugar
  • 1/2 cup all purpose flour
  • 1 tsp ground cinnamon
  • 4 Tbsp butter

METHOD 

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. 

Enjoy!

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