Ingredients

• 0.25 cups unsalted butter
• 0.13 teaspoons salt
• 0.33 cups all-purpose flour
• 0.25 cups white sugar
• 1 tablespoon brown sugar

Instructions

1. 1 Combine 1/4 cup butter, 1/8 teaspoon salt, 1/3 cup flour, 1/4 cup white sugar, and 1 tablespoon brown sugar in a small bowl. Mash together with the back of a spoon until uniformly combined. Chill in the refrigerator until firm, about 30 minutes. Once cold, crumble into pea-sized crumbs, and return to the refrigerator until needed.
2. 2 Whisk together 1 1/3 cup flour, 1 teaspoon salt, baking powder, and baking soda in a bowl; set aside.
3. 3 Add 1/2 cup white sugar, 2 tablespoons brown sugar, and lemon zest to a large bowl; stir and let sit for 20 to 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
5. 5 Add butter to the bowl with lemon zest. Beat with an electric hand mixer or whisk until light and fluffy. Beat in eggs one at a time. Add vanilla extract, yogurt, and lemon juice, and mix briefly to just combine. If mixture separates, it will come back together when you add dry ingredients.
6. 6 Add flour mixture, and blend just until flour disappears.
7. 7 Divide batter equally between the prepared muffin cups. Top each cake with a heaping teaspoon of blueberries, and lightly press berries down in the center. Divide crumb mixture evenly over cakes.
8. 8 Bake in the preheated oven until golden brown and a skewer inserted near the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes before removing to a wire rack. Cool crumb cakes completely before serving.

Nutrition per serving