Mini Lemon Blueberry Cakes
I love to go on Pinterest or Instagram and look through recipes posted by bloggers that I follow, love and appreciate. And, I like to pin the recipes that I really like to try someday. So, when I’ve found last week this Mini Lemon Blueberry Cakes recipe I was so happy because I have this cute forms for a while now, found them last year in IKEA, and never tried making something in them; that is until now. 🙂
Lemon is the perfect flavor for spring in my opinion. It’s so fresh and zesty! When you bite into this mini lemon blueberry cakes your mouth and mind will be filled with summertime memories. This recipe is so moist and full of flavor. No dry cake mouth will be found after eating one of these babies! It is almost impossible not to smile while you’re eating one of these!
I actually decided to turn the batter for this cake into mini lemon blueberry cakes since I was bringing them to a family get together and they seemed like more fun! But I have also included baking instructions if you decide to go big with a full-sized bundt cake.
To make the glaze for this mini lemon blueberry cakes, combine powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get a more runny consistency.
All that is left is to drizzle the glaze over the cake. Enjoy!
Ingredients for the Mini Lemon Blueberry Cakes:
- 150 gr butter (room temperature)
- 400 gr sugar
- 4 eggs (room temperature)
- 1 tsp vanilla
- 315 gr flour
- 2 ¼ tsp baking powder
- ½ tsp salt
- 281 ml milk
- 112 ml Greek yoghurt
- 2 tbs lemon juice
- 2 tbs lemon zest
- 75 gr blueberries
- 280 gr powdered sugar
- 2-3 tbsp lemon juice
- Preheat oven to 190 degrees
- With an electric mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time and the vanilla. Mix until completely combined.
- In a separate bowl whisk together flour, baking powder and salt.
- In another small bowl combine milk, yoghurt, lemon juice, and lemon zest.
- Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Mix until completely combined.
- Add ½ of dry ingredients to the standing mixer. Mix until completely combined.
- Add half of the remaining milk mixture. Mix completely.
- Toss the strawberries with the 2 spoons of flour. Gently mix them into the batter, not too much as you don’t want your batter to become pink. Only a few folds will be enough
- Prepare your baking pans with nonstick spray and dust with flour.
- Pour batter into prepared pans.
- For mini bundt cakes bake about 18-20 minutes. For full-size bundt cake bake about 45-50 minutes.
- Test with the toothpick trick. If small moist morsels stick to the knife then it is done.
- Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.