Gluten-Free Blueberry Lemon Mini Cakes
Transport yourself to the sunny shores of the Amalfi coast with our Blueberry Lemon Mini Cakes ! Inspired by our recent trip where lemon trees dot the landscape and culinary delights abound, these mini loaves are a taste of paradise. With just the right balance of sweetness and tanginess, they’re perfect for gifting, sharing with the kiddos, or enjoying as a single serve treat.
Ingredients
- 2-1/3 cups all purpose flour – Note: I used King Arthur Gluten Free Measure for Measure but can confirm all purpose flour works as well!
- 2 tsp. baking powder
- 1/4 tsp. salt
- 4 tbsp. (1/2 stick) butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 1 tsp. Pure Vanilla Extract
- 1 cup almond milk
- Juice of half a lemon
- ¼ cup of blueberries
Tips for Success
- You can still make this in a regular bread pan but I recommend the Wilton Mini Loaf Pan for cute single serve treats
- For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the cooled mini loaves.
- Use fresh blueberries for the best results, but you can also use frozen blueberries if that’s what you have on hand. Just be sure to thaw and drain them before adding them to the batter.
- These mini loaves are perfect for gifting! Wrap them up individually in parchment paper or plastic wrap and tie with a ribbon for a thoughtful homemade gift.
Serving Suggestions
- Enjoy these Blueberry Lemon Mini Cakes for breakfast alongside a cup of tea or espresso.
- Pack them in lunchboxes for a sweet and satisfying treat.
- Serve them as dessert at your next brunch or dinner party, paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Savor the flavors of the Amalfi coast with our Blueberry Lemon Mini Cakes – a delightful combination of tangy lemon and juicy blueberries in every bite. Whether you’re gifting them to loved ones, sharing them with the kiddos, or enjoying them as a single serve treat, these mini loaves are sure to brighten your day and transport you to sunnier shores.
How will you make yours? See how I did it below!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 4 minutes
- Cook time: 26 minutes
- Total time: 30 minutes
- Serves: 8
Blueberry Lemon Mini Cakes! Bursting with the flavors of the Amalfi coast, these mini cakes are the perfect balance of sweetness.
Ingredients
- 2 1/3 cups Flour , I used King Arthur Measure for Measure Gluten Free Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 4 tbsp Butter
- 2/3 cups Granulated Sugar
- 2 Eggs
- 1 cup Almond Milk
- Vanilla Extract
- 1/2 juice of a Lemon
- 1/4 cup Blueberries
Method
- 1)
Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line mini loaf pans with parchment paper.
- 2)
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3)
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4)
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the pure vanilla extract, mixing well after each addition.
- 5)
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
- 6)
Add Lemon Juice: Squeeze the juice of half a lemon into the batter and gently fold it in until evenly distributed. Then fold in Blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
- 7)
Fill Mini Loaf Pans: Divide the batter evenly among the prepared mini loaf pans, filling each about 2/3 full.
- 8)
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool and Serve: Allow the mini loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!