Lemon Blueberry Burst Mini Cakes 🍋🫐

Blueberry Little Cakes Recipe 🫐🍋

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:

Instructions:

1. Preparation:

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   • Preheat your oven to 375°F (190°C).
   • Grease a muffin tin with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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! 🫐🍋