Vanilla and Blueberry Crumb Cake

Preheat your oven to 350°F

Make the lemon crumb topping by combining 1 cups flour, 1 cup light brown sugar, salt and lemon zest with the melted butter. Using your fingers, mix it around until it’s crumbly and set aside.

Butter and flour 2 cupcake tins.

Toss the blueberries with the 2 Tablespoons of flour and set aside

In small bowl, sift together the remaining flour, baking powder, baking soda, and salt and set aside.

In a large mixer combine the butter and sugar until pale yellow, then add the zest, eggs, and vanilla bean seeds and beat well for an additional 2-3 minutes making sure to scrape down the sides.

Alternate adding the flour and the buttermilk into the creamed mixture until all is combined, making sure to scrape down the sides during the process.

Spoon 1/4 cup of the batter into each cupcake mold. Top with some of the floured blueberries. Sprinkle the top with some of the crumb mixture.

Bake for approximately 30 – 35 minutes, or until the cake is light and fluffy.

Remove from oven and let cool before serving.