The Charmed Kitchen

These cakes are small but pack a lot of flavor. I wanted a summery dessert for a recent dinner with friends. These blueberry crumb cakes were just the thing. I adapted my blueberry crumb cake recipe by baking it in muffin tins instead of in one larger pan. I wasn’t quite sure how many it would make. The original recipe bakes in a 9×9 inch pan. I knew 24 would be too many, but 12 seemed too few. I ended up with 13, but they were still too full. Fifteen was much better. Bake time was shorter. I could see baking these in small square pans. I had standard muffin tins, so that is what I used.

They have a wonderful crunchy topping you expect in a good crumb cake. They can be served as is, or perhaps with whipped cream or ice cream. They also travel well, so you can take them to your next cookout or picnic. Maybe even on a road trip. Just don’t let your kids eat them in the car!!!

Here is the recipe. Hope you give these a try.

Mini Blueberry Crumb Cakes

For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk 1 T. vanilla
1 pint blueberries, fresh or frozen
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Preheat oven to 375. Live 15 muffin tins with paper liners and set aside. Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, milk and vanilla. Add flour mixture gradually until just mixed in. Fold in blueberries. Batter with be thick. Divide the batter among the 15 muffin tins. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pans and bake for 20-25 minutes. Use toothpick to test. Makes 15.