Blackberry Crumb Cup Cake

I had been asked to bake cup cake for (kids) weekend gathering and  decided to bake Blackberry Crumb Cup Cake (BC³). 

I adopted this recipe is from here.  First we prepare the topping and then the cake batter. Since, these cakes for party (Not for me!!), I go with All purpose flour.

Here the Ingredients for Topping  :   5 tbsp of all purpose flour      ;     1/2 cup of sugar      ;    55 gms of butter     ;     pinch of salt

Procedure : To prepare the topping,  mix the flour, sugar, and salt and add the small cubes of butter and mix with your fingertips until the mixture resembles coarse crumbs. Set aside.

Ingredients for Cake :    1 ¾ + 3 tbsp of all purpose flour   ;      2 tsp of baking powder     ;        1/2 tsp salt      ;        55gms of softened butter       ;      3/4 cup of granulated sugar ;         Lemon Zest     ;         1 tsp of vanilla essence      ;      2 cups of blackberry cleaned and dried.  ;          1/2 cup of whole milk           ;          1/2 cup of chopped almond        ;               1 egg

Procedure : In a bowl, whisk flour, baking powder, and salt until combined.

In another large bowl, beat butter, sugar and zest together until light and fluffy. Add egg, vanilla and beat again until combined. 

Now add the 1/3 of Flour mixture and mix well. Add ¼ of milk and mix again till it combine.

Add the remaining flour mix, milk and blend well until the batter will be very stiff. Add the blueberries into cake batter and fold until evenly distributed.

Scoop the batter into prepared muffin pan and scatter almond on the top.

Sprinkle with prepared topping on the (cup cake) batter and transfer the tray in to a 180°C pre-heated oven for 20-25 minutes, or until it done.

Allow it to cool. The above measurement will give you around 6 no’s and I baked around 30 cup cakes. All went in a blink of an eye. Kids loved the BC³, I am pleased.