Mini Lemon Blueberry Cakes

Mini Lemon Blueberry Cakes

These mini lemon blueberry cakes are delicious! They can be made in either mini loaf pans or cupcake pans or even made into a layer cake. These cakes work great for a party, the upcoming Memorial Day, or really any day for that matter!

Summer is almost here!!!! Well for me anyways. I know summer does not technically start until mid June, BUT I am still in high school so I just have a little over 1 week until school’s out!!! <– The plethora of exclamation points proves I am stoked! So during the school year, my baking basically consists of anything lunchbox friendly. This means cookies, bars, bread, stuff like that. But when summer rolls around, each Sunday I bake what I call a “social” dessert. You know a dessert that everyone eats at the same time. This includes desserts like cake, pie, tarts, etcetera, etcetera… You get what I am saying right? Summer is when some seriously fun desserts come in!

So tonight I am so excited!!! My family and I are doing a cooking class on grilling fish! I have taken a few classes with my mom and dad, but we have never taken one with my sister as well. We are cooking salmon, shrimp kebabs, scallops, and ahi tuna steaks. Can you say yum?! Actually, my goal for this summer is to learn how to grill. Grilled food is like my favorite! Even though I live in Minnesota, we still grill when it is snowing and negative billion degrees because who doesn’t? So this cooking class that combines seafood (a fav food of mine) and grilling is so perfect it is uncanny!

OK back to these cakes. You can really bake them in whatever pan your heart desires. I made them in little 3×5 inch loaf cakes, but you can also bake these in cupcake pans, two 9 inch cake pans, or even in a 9×13 inch rectangular pan. Also FYI, the blueberries tend to sink to the bottom of the pan. This is not a big deal, but just something to watch out for so you are not panicking thinking you ruined the cakes. Enjoy!

Lemon Blueberry Mini Cakes

2 sticks butter, softened to room temperature
1 1/2 cup white sugar
1 tablespoon fresh lemon zest
4 large eggs, room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups (12 ounces) fresh blueberries
2 tablespoons all-purpose flour

Whipped Cream Cheese Frosting:
8 ounces cream cheese, softened to room temperature
1 stick butter, softened to room temperature
3 1/2 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream
1/8 teaspoon salt

1) Preheat the oven to 350 degrees. Spray mini load pans, or cupcakes pans with cooking spray. Set aside.
2) In a large bowl with an electric or handheld mixer, cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes.
3) Add the eggs and vanilla until well-combined, 1-2 minutes. Scrape down the sides of the bowl.
4) In a medium bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low-speed until just combined and a specks of flour still remain.
5) Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6) In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and remnants of flour and to the batter and fold in by hand with a spatula or wooden spoon until just combined. Do not over mix.
7) Spread the batter evenly in the prepared pans and bake for 20-23 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8) Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9) For the frosting, using an electric or handheld mixer, whip the cream cheese and butter together until light and fluffy, 2-3 minutes. Add the powdered sugar and mix on low-speed for about 30 seconds, then increase the speed to medium-high and mix until for about 1-2 minutes until creamy. Add the heavy cream and salt and whip the frosting until very light and fluffy, 1-2 minutes. Finally, add vanilla and whip frosting for 1 minute.
10) When the cakes have cooled completely, use the cream cheese frosting to frost as desired. Cakes stay good for up to 5 days in the refrigerator.

Cake recipe adapted from Mel’s Kitchen Cafe and frosting recipe adapted from Sally’s Baking Addiction


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