Blueberry Lemon Mini Cakes
Prep time: 4 minutes
Cook time: 26 minutes
Serves: 8
- 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!