Blueberry Little Cakes Recipe π«π
Overview:
These delightful Blueberry Little Cakes combine the tart sweetness of blueberries with the bright zest of lemon, creating a rich and cakey treat that’s perfect for any occasion. Imagine a muffin-sized cake with a flat top, perfect for snacking or as a sweet addition to your brunch table!
Cooking Times:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Nutrition Facts (per serving):
- Calories: 240.1
- Fat: 15.5g
- Saturated Fat: 2.3g
- Cholesterol: 0mg
- Sodium: 160.8mg
- Carbohydrates: 22.5g
- Fiber: 1.4g
- Sugar: 16.4g
- Protein: 4.2g
Ingredients:
| Ingredients | Quantities |
|---|---|
| Margarine | 3/4 cup |
| Butter | 1 cup |
| Icing Sugar | 6 cups |
| All-Purpose Flour | 1 1/2 cups |
| Fresh Blueberries | 1/2 cup |
| Lemons, zest of | 1 lemon |
| Additional Icing Sugar | 2 cups |
Instructions:
-
Preparation:
- Preheat your oven to 375Β°F (190Β°C).
- Grease a muffin tin with cooking spray.
-
-
Mixing the Batter:
- In a large saucepan, melt the margarine over low heat.
- Add the butter, icing sugar, all-purpose flour, fresh blueberries, and the zest of one lemon.
- Stir the ingredients together until just combined. Be careful not to overmix.
-
Baking:
- Fill each muffin cup about 2/3 full with the batter.
- Place the muffin tin in the preheated oven.
- Bake for approximately 25 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.
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Cooling and Serving:
- Once baked, remove the muffin tin from the oven.
- Allow the Blueberry Little Cakes to cool in the tin for about 10 minutes.
- Carefully transfer the cakes to a wire rack to cool completely.
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Finishing Touches:
- If desired, dust the cooled cakes with additional icing sugar for a sweet, finishing touch.
Serving Suggestions:
These Blueberry Little Cakes are delightful on their own, but they can also be served with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon glaze for extra indulgence. Enjoy them as a snack, dessert, or as a charming addition to your brunch spread!
Tips for Success:
- Use fresh, plump blueberries for the best flavor and texture.
- Zesting the lemon directly into the batter ensures a vibrant lemon flavor throughout.
- Don’t overmix the batter; a few lumps are perfectly fine and will result in a tender crumb.
- Allow the cakes to cool slightly in the muffin tin before transferring them to a wire rack to prevent them from breaking.
Storage:
Store any leftover Blueberry Little Cakes in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage; simply wrap each cake individually in plastic wrap and place them in a freezer-safe bag. To enjoy again, thaw at room temperature or gently reheat in the microwave for a warm, comforting treat.
Conclusion:
With their burst of blueberries and hint of lemon zest, these Blueberry Little Cakes are sure to become a favorite in your household. Whether you’re enjoying them with a cup of tea, serving them at a brunch gathering, or simply indulging in a sweet snack, these mini cakes are a delightful treat for any occasion. Enjoy the sweet, tangy flavors of summer all year round with this easy and delicious recipe! π«π
