Wild Blueberry Lemon Crumb Cakes – Tender Mini Cakes with Juicy
Wild Blueberry Lemon Crumb Cakes are soft, buttery mini cakes loaded with sweet wild blueberries and fresh lemon zest, then topped with a crisp, buttery streusel and a drizzle of tangy lemon glaze. These moist and flavorful cakes are ideal for breakfast, brunch, dessert, or tea time. Easy to prepare and bursting with fresh fruit flavor, they offer a wonderful balance of sweet, tart, and buttery textures in every bite.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup sour cream
For the Crumb Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup unsalted butter, melted
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla, lemon zest, lemon juice, and sour cream.
- Gradually add the dry ingredients and stir until just combined.
- Gently fold in the wild blueberries.
- For the crumb topping, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until coarse crumbs form.
- Fill each muffin cup about two-thirds full with batter and generously sprinkle the crumb topping over each cake.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Whisk together the glaze ingredients until smooth and drizzle over the cooled crumb cakes.
- Serve slightly warm or at room temperature.
Notes
- Wild blueberries provide the most intense flavor.
- Frozen wild blueberries can be used without thawing.
- Do not overmix the batter to maintain a tender texture.
- Fresh lemon zest gives the brightest citrus flavor.
- Make the crumb topping just before using for the best texture.
- Allow the cakes to cool before glazing.
- Store leftovers in an airtight container.
- Enjoy within 2–3 days for the freshest taste.