Loaded with blueberries and bright flavor, these blueberry lemon mini cakes make a delicious treat!
These mini cakes are moist with lots of bright flavor thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.
I love fresh blueberries with this recipe but you can use frozen ones. Just make sure to thaw them before using, then dry off and toss with the flour.
For the cake:
- 2 cups blueberries
- 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- ¼ cup canola or vegetable oil
- 1 cup full fat sour cream, room temperature
For the lemon glaze:
- 1 3/4 cups confectioners’ sugar
- 1/4 cup lemon juice
- 1 zest of one lemon
- 1 teaspoon salted butter
To make the cake:
Preheat the oven to 350°F.
Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed.
Mix in each addition until just combined, making sure not to over mix the batter.Then add the blueberries and gently fold them into the batter until just combined.
Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan or cupcake pan and evenly spread it around.
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
While the cake cools, make the glaze.
In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.
Add in the butter then microwave on high for 45 seconds.
Take out the measuring cup and whisk until smooth, making sure there are no lumps.
Let it sit for a few minutes.
Top with the lemon glaze.