Remember a few weeks ago when I posted about a fantastic DOUBLE peach crumb coffee cake? I said that I assumed it would work with other fruit, and now that blueberry season has come (and sadly almost gone), I am here to tell you that the blueberry version is maybe even better than the peach (GASP)! Now, I have made a LOT of cakes in my time, and this may actually be my favorite to date. Just think about that.
Plus, I have tested this recipe in a couple of ways...
Works well as muffins (made in a regular cupcake tin -- yields 12). Actually, it would work well as a loaf, too! It does not work as mini muffins as there just isn't enough space for 2 layers.
Batter and crumb can be made in a few days in advance (wrapped well!) and refrigerated.
About the crumb...
The methodology for this crumb is BY FAR the easiest and most reliable I could ever imagine. Instead of mixing chilled butter with the other ingredients until you get to the crumb stage, this one has you add melted better to the dry ingredients and mix together. It's so easy and so great! I'm going to try it when I make my next other crumb baked treat recipe.
ALSO, this crumb keeps well in the freezer and is a life-changing topping on ice cream or whipped cream or in yogurt, or whatever. (You're welcome and I'm sorry...). If you make muffins, you may well have a decent amount left over.
This cake (in muffin or cake form) freezes (and defrosts) beautifully. I think I may keep some on-hand for those brunches/ breakfasts/ desserts emergencies! (I'll write up a list of other ready-to-eat/ defrost items I almost always have on hand in my freezer -- for food, entertaining, dining emergencies -- if you'd like.)
OK, so that's it. Again, here's a link to the original version made with peaches, but just substitute blueberries (or other fruit) and you'll be really happy you gave this recipe a try. (At least I am.)
Happy eating!