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Blueberry Lemon Mini Cakes

50-60minutes

6

Blueberry Lemon Mini Cakes

These cakes are perfect for a summer brunch. Filled with juicy, plump blueberries and fresh lemon zest, these cakes are a perfect mixture of sweet and tangy. And let’s not forget how impressive these looks! This is going to be your new favorite summer dessert!

Blueberry Lemon Mini Cakes

Directions

Preheat oven to 350°F. Grease, butter and flour 9-inch glass pie dish, or 6 mini Bundt cake pans.
In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on medium until light and fluffy about 3-4 minutes.
Add eggs one at a time while mixing.
Add in vanilla extract and beat on medium speed until everything is completely combined.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, don’t’ over mix.
Now add in the milk, lemon zest, and lemon juice until just combined. Again, don’t over mix or you will be left with a dry cake.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter. At this point batter is extremely thick. Do not over-mix.
Divide the batter evenly into the Bundt pans filling 3/4 of each pan or in a pie dish.
*(Sprinkle the top with 1 tablespoon granulated sugar if desired)
Bake for 22-28 min until toothpick inserted in the middle comes out clean.
Let sit for 10 minutes and then take them out of the pans on a wire rack. Let them cool completely at room temperature.
Mix the lemon glaze ingredients in a bowl and whisk until no longer lumpy. Drizzle evenly on top of each cake with a spoon. Let the glaze set for 10 minutes. Enjoy!

*Notes
I find that store bought buttermilk works best in this recipe, but if you can’t find it make your own buttermilk by adding 1 tablespoon of fresh lemon juice in 1 cup of milk and letting it sit for 10 minutes.
I made these in mini Bundt pans but if you don’t have those you can use a regular 9-inch glass pie dish.
I topped these mini cakes with a lemon glaze because I love lemon flavor but if you are not a big fan of lemon, I have also sprinkled some granulated sugar on top of these before baking. The heat from the oven just caramelizes the sugar and creates a nice crunch on top.
The only thing is you must use fresh lemon zest and freshly squeezed lemon juice to get the perfect results.

Ingredients

  • 1/2 cup, 1 stick unsalted butter, at room temperature

  • 3/4 cups + 2 tablespoons granulated sugar *(1 tablespoon granulated sugar for top, if desired. See Notes) *

  • 2 large eggs, at room temperature

  • 1 and 1/2 teaspoon vanilla extract

  • 1 1/2 cups sifted unbleached all-purpose flour

  • 2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup buttermilk, at room temperature

  • 1 tablespoon lemon zest*

  • 1/4 cup freshly squeezed lemon juice*

  • 1 cup fresh blueberries

  • 1/2 tablespoon all-purpose flour

Lemon Glaze

  • 3 tablespoons freshly squeezed lemon juice

  • 1 teaspoon lemon zest

  • 1 1/2 cups confectioner sugar, sifted

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