Mini Blueberry Crumb Cakes

• FOR THE CRUMB TOPPING:
• 1/4 cups Granulated White Sugar
• 1/4 cups Brown Sugar
• 1 teaspoon Cinnamon
• 1/8 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Ginger(optional)
• 2 Tablespoons Unsalted Butter, Softened
• 2 Tablespoons Vegetable Oil
• 1 cup All Purpose White Flour
• _____
• FOR THE CAKE:
• 6 Tablespoons Unsalted Butter, Softened
• 3/4 cups Granulated White Sugar
• 1-1/4 cup All-purpose Flour, Divided
• 1 cup Fresh Blueberries
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 whole Eggs At Room Temperature
• 6 ounces, fluid Plain Or Vanilla Yogurt
• 1 teaspoon Vanilla Extract

1. Preheat your oven to 350 degrees and generously spray your muffin tin with cooking spray (cupcake liners would work too).
2. In a small bowl, combine the topping ingredients. Mix with a fork or pastry cutter. Set aside.
3. For the cake, in the bowl of your stand mixer, place the butter and sugar. Beat on medium speed for 5 minutes.
4. Meanwhile, take 1/4 cup flour and blueberries and toss together. Put aside.
5. Place remaining 1 cup flour, baking powder, baking soda and salt into another bowl. Whisk together and set aside.
6. Once the butter and sugar are creamed, add the eggs, one at a time. Add in the yogurt and vanilla. Then, gradually add the dry ingredients until it is all incorporated.
7. Turn off the mixer and fold in the floured blueberries.
8. Place the cake mixture into the muffin tins. Top each cake with the crumb topping, patting the topping onto the top of the cakes.
9. Bake for 20 minutes or until an inserted butter knife comes out clean. Let cool for 10 to 15 minutes, then carefully pull out the cakes. Allow to cool on a cooling rack, if you dare.

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Taken from tastykitchen.com/recipes/breads/mini-blueberry-crumb-cakes/ (may not work)