1 pkg (16-oz) pound cake mix
5 tbsp butter, room temperature
1/2 cup milk
2 large eggs
1 tsp grated lemon zest
1 1/4 cups blueberries
Preheat oven to 375-degrees.
Line 12 muffin cups with cupcake liners
In a small mixing bowl, combine 2/3 cup of the cake mix with 2 tablespoons of the butter. Using your hands, knead until crumbs form. Set aside.
In another bowl, combine remaining cake mix and the remaining 3 tablespoons butter, milk, eggs and lemon zest. Stir in 3/4 cups of the blueberries. Divide evenly among the 12 muffin cups. Top with the remaining1/2 cup of blueberries, then the crumb mixture.
Bake at 375-degrees around 20 minutes or until lightly browned and tests done in the center.
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