Name: Wild Blueberry & Lemon Crumbcakes
Yield: 12 Serving(s)
Cuisine: Latin
Ingredients: 1/4, cups ,butter, unsalted, and softened; 1/8, tsp ,Kosher salt; 1/3, cup ,Frankie's gluten-free all-purpose flour blend; 1/4, cup ,white sugar; 1, tbsp ,brown sugar; 1 1/3, cups ,Frankie's gluten-free all-purpose flour blend; 1, tsp ,Kosher salt; 1, tsp ,baking powder; 1/4, tsp ,baking soda; 1/2, cups ,white sugar; 2, tbsp ,brown sugar; 2, lemons ,zested and juiced; 1/2, cup ,butter, unsalted, softened; 2, lg ,eggs; 1/4, tsp ,vanilla extract; 2, TBSP ,yoghurt; 1/2, cups ,wild blueberries, fresh or frozen, but drained and thawed for sure.

By GlutenFreeGuy

(0 Reviews)

Super easy

These are delightfully delicious. The crumb topping is so good and the main part of the cake is so moist. These didn't last beyond the day because everyone wanted one, or two, or three of them.

Category:

Sweets Cakes & Pies

Ingredients

For 12 Serving(s)

Crumb topping

1/4 cups butter, unsalted, and softened
1/8 tsp Kosher salt
1/3 cup Frankie's gluten-free all-purpose flour blend
1/4 cup white sugar
1 tbsp brown sugar

Batter

1 1/3 cups Frankie's gluten-free all-purpose flour blend
1 tsp Kosher salt
1 tsp baking powder
1/4 tsp baking soda
1/2 cups white sugar
2 tbsp brown sugar
2 lemons zested and juiced
1/2 cup butter, unsalted, softened
2 lg eggs
1/4 tsp vanilla extract
2 TBSP yoghurt
1/2 cups wild blueberries, fresh or frozen, but drained and thawed for sure.

Wild Blueberry & Lemon Crumbcakes Directions

Begin by preheating your oven to 375°F or 190°C

In a medium bowl mix the crumb topping ingredients and mix with your fingers to create a coarse oatmeal-like consistency.

In another bowl, combine flour, salt, baking powder, and soda and whisk together. Set aside.

In a stand mixer, or another bowl, combine remaining ingredients, except for the blueberries and combine until well blended. Scrape down the bowl and mix once more. Add the flour mixture and mix well. Now add the blueberries and lightly mix it up.

Spoon evenly into a muffin paper lined muffin pan. Top evenly with the crumb topping and bake in your oven for about 25 minutes. Let cool in the pan before removing from the tin. Let the muffins cool completely before attempting to peel the muffin papers.

Serve and enjoy.

I made this with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with every recipe that I throw at it. If you'd like to make this the same way you can order some Frankie's flour at: glutenfreefrankies.com and through Amazon, just search for Frankie's Flour.