Serves 1
Directions
- 1Add butter, granulated sugar, and lemon zest to a bowl.
- 2Whisk until combined.
- 3Crack an egg into the mixture.
- 4Whisk again until incorporated.
- 5Add milk to the mixture.
- 6Whisk to combine.
- 7Add flour to the bowl.
- 8Mix until just combined.
- 9Add blueberries coated in flour to the mixture.
- 10Mix until just combined.
- 11Scoop the batter into a muffin tin.
- 12Add crumble topping to each cake.
- 13Add lemon zest on top of the crumble.
- 14Bake until golden brown.
- 15Dust with powdered sugar.
Ingredients
- 2 cups fresh blueberries
- 1 tbsp flour
- 1.25 cups all-purpose flour
- 1 cup dark brown sugar
- 0.5 cup almond meal
- 0.5 tsp ground cinnamon
- 1.25 tsp salt
- 0.5 cup cold unsalted butter, cubed
- 1.5 cups cake flour, spooned and leveled
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup butter (soft)
- 0.75 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk, room temperature
- powdered sugar
Equipment
bowlwhiskmuffin tinzestersieve
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