Description
Gluten-Free Blueberry Lemon Mini Cakes! Bursting with the flavors of the Amalfi coast, these mini cakes are the perfect balance of sweetness.
Ingredients
Scale
- 2–1/3 cups Gluten-Free Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
- 4 tablespoons (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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line mini loaf pans with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the pure vanilla extract, mixing well after each addition.
- 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.
- 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.
- Fill Mini Loaf Pans: Divide the batter evenly among the prepared mini loaf pans, filling each about 2/3 full.
- 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!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake