Right now, looking at these photos, I wish I hadn’t eaten all of these last week. I want more. They’re so easy to pop in your mouth, bite size or maybe 2 bites (for me) of delicious crumbly cake and gooey blueberry filling. And the part that I thought was great was how much tastier they got when they were cooled off completely. Seriously, you have to try your hardest to let them cool, you’ll be amazed!
I tried to cut out some of the butter from the recipe and replaced it with cream cheese. When I see 2 sticks of butter in a recipe my knee-jerk reaction is “Eeek!”. I’m no saint when it comes to cooking but I’m trying to get better. Plus I actually like the use of cream cheese in baked goods, I feel like it gives you a nice moist cake.
I have to say that when I was trying to crumble the butter & cream cheese into the flour I started thinking that making this recipe was a mistake. I had two cartons of delicious blueberries and I wanted to do something quick and easy. I’m so glad I stuck through the cramping arm for this one. I need to get more blueberries as soon as possible to make these again. I teased the guys at work, saying I left the container at home (which I had) but then when I got home, I just couldn’t stop eating them!
So I need to make it up to them, and of course, fulfill my blueberry crumb bite craving. 🙂
Blueberry Crumb Cups
adapted from Smitten Kitchen
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1 cup cake flour
2 cups AP flour
1/2 cup (1 stick) salted butter
4 ounces 1/3 less fat cream cheese
zest & juice of 1/2 a lemon
1/2 teaspoon salt
4 cups fresh blueberries
1/4 cup sugar
2 tablespoons pure maple syrup
4 teaspoons cornstarch
Preheat the oven to 375 degrees. Grease 2 mini muffin pans with nonstick cooking spray.
In a large bowl stir together 1/2 cup granulated sugar, 1/2 cup brown sugar, both flours and baking powder. Mix in salt & lemon zest. Using a fork blend together with the butter, cream cheese and egg. Dough will be very crumbly but will stick together if pressed. Fill the mini muffin tins 1/3 of the way up, pushing down slightly. You will have mix leftover for topping.
In a smaller bowl stir together the 1/4 cup sugar, maple syrup, lemon juice and cornstarch. Gently mix in the blueberries. Evenly distribute the blueberry mixture across the mini muffin tins.
Crumble the remaining dough over the blueberries, blueberries can peak through slightly.
Bake for 35-45 minutes or until tops are lightly browned. Cool completely before serving.
Yields about 60 cups.