Go Back
Print Recipe

Lemon Blueberry Mini Cakes

Prep Time30 minutes
Total Time1 hour 20 minutes
Keyword: lemon blueberry mini cakes
Servings: 12 mini cakes

Ingredients

Cake:

  • 2 3/4 cups AP flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups granulated sugar
  • 2 Tbsp lemon zest
  • 1/3 cup lemon juice
  • 3 eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 3/4 cup buttermilk (at room temp)

Frosting:

  • 1 cup softened butter (salted)
  • 1/3 cup blueberry preserves (OR 3 Tbsp freeze dried blueberry powder)
  • 1 Tbsp lemon juice
  • 4 cups powdered sugar
  • 1 6 oz container of blueberries

Instructions

Cake:

  • Preheat the oven to 350F. Spray a baking sheet with nonstick spray.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  •  In a large bowl, combine the granulated sugar and lemon zest and work the zest into the sugar with your fingers.
  • Add the eggs to the sugar mixture and whisk until foamy and lighter in color, 1 to 2 minutes. 
  • Whisk in the vegetable oil, vanilla extract, lemon extract, and lemon juice. 
  • Gradually stir in the flour mixture, alternating with the buttermilk, whisking well after each addition.
  • Transfer the batter to the prepared pan. Bake until the cake is lightly golden and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.
  • Let cool completely in the pan on a rack, at least 1 hour.
  • Using a circle cutter, cut out circles for your mini cake layers.

Frosting:

  • Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. 
  • Add the preserves (or freeze dried blueberry powder) and lemon juice and beat on low speed until just combined, 30 seconds.
  •  Increase the speed to medium and beat until the butter and preserves are well combined, 1 to 2 minutes. 
  • Gradually add the powdered sugar and beat on low speed until combined.
  • Scrape down the bottom and sides of the bowl, increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes. 

Assembling the mini cakes:

  • Add the finished blueberry frosting into a piping bag, with or without a decorating tip.
  • Grab one layer of the mini cake and add a layer of frosting to the top.
  • Place the second cake layer on top of the first and add more frosting to the top.
  • Place fresh blueberries on top as a garnish and place on a serving tray.

Notes

These can stay fresh in the refrigerator for up to 3 days.