Blueberry Lemon Crumble Cupcakes

This will be my last post for about a week. Me, Les and Susie will be going on a trip! We're going to Olympic National Park in Washington. We leave on Wednesday night. I don't have a laptop so I cannot blog on the road, but make sure you check out Leslie's pics for daily updates.

Les made these cupcakes for my birthday last month! So nice, yah!! I loved um. They were really moist. Thanks Les! And thanks for the recipe.




























CAKE
1 Box lemon cake mix
1 C sour cream
3 eggs
1/4 C oil
1/4 C water
1 box lemon instant pudding
1/4 C sugar
2C fresh blueberries

STREUSEL TOPPING
1/4 C white sugar
1/4 C brown sugar
1C all-purpose flour
1 1/2 t cinnamon
1/2 C unsalted butter, chilled

Directions:

For Cake:

Pre heat oven to 350 degrees. Blend all cake ingredients together (EXCEPT BLUEBERRIES) until smooth. When batter is combined, gently fold in blueberries.

For streusel:

Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resemble coarse crumbs. You can also use and electric mixer with a paddle attachment. note from Les*you will have some extra streusel--keep in freezer for another time!

Assemble and bake:

Spread half of the batter in the prepared cupcake cups. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 25-30 minutes. Cake will be done when golden brown (*mines actually didn't brown so I turned the broiler on and cheated...just don't leave it in too long, it will burn! fast!) and a toothpick inserted in center comes out clean. Cool and enjoy!


Here I am being surprised when my coworkers gathered to sing "Happy Birthday"!