Mini Lemon Blueberry Cakes
Brighten up your dessert table with these irresistibly moist and tender Mini Lemon Blueberry Cakes, a delightful treat that combines zesty lemon flavor with bursts of sweet, juicy blueberries. Perfectly sized for individual servings, these mini cakes are baked to golden perfection and topped with a tangy lemon glaze that adds just the right amount of sweetness. This easy-to-follow recipe uses simple, fresh ingredients like real lemon juice, lemon zest, and plump blueberries, creating a vibrant flavor profile that’s both refreshing and indulgent. Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself, these mini cakes are a crowd-pleasing dessert that’s easy to make in under 40 minutes. Garnish with a touch of lemon zest for a stunning finish, and watch these delectable treats disappear!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoons Lemon zest
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1 cups Fresh blueberries
- 0.75 cups Confectioners' sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
- 1 teaspoons Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the lemon juice, lemon zest, and vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake the cakes in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the glaze by whisking together the confectioners' sugar and fresh lemon juice in a small bowl until smooth.
Once the cakes are completely cool, drizzle the lemon glaze over the tops. If desired, sprinkle with additional lemon zest for garnish.
Allow the glaze to set for 15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.2 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
