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Mini Blueberry Lemon Cakes with Vanilla Cream recipe

Mini Blueberry Lemon Cakes with Vanilla Cream recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Blueberry cake

I love baking! This is a fab recipe for mini cakes flavoured with lemon zest and studded with blueberries. If you want, you could swap the blueberries for raspberries or blackberries, and the lemon for vanilla.

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IngredientsServes: 12

  • 60g plain flour
  • 180g icing sugar
  • 1 tablespoon lemon zest
  • 150g ground almonds
  • 5 egg whites, lightly beaten
  • 200g melted and cooled butter
  • 150g blueberries
  • To serve
  • 100ml whipping cream
  • 4 tablespoons icing sugar
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat the oven to 190 C / Gas 5. Lightly grease a 12 hole non-stick muffin tin.
  2. Sift the flour and icing sugar into a large bowl, then add the lemon zest and almonds. Stir to combine evenly then make a well in the centre.
  3. Add the egg whites and butter to the dry ingredients. Stir until just combined - don't overbeat. Fold through the blueberries.
  4. Spoon mixture into prepared tin. Bake for 25 minutes. Leave to cool for five minutes then place on a wire rack.
  5. To serve: Whip the cream with the 4 tablespoons of icing sugar. Add the vanilla. Place little cakes on a plate with a dollop of cream.

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Watch the video: How to Make a Blackberry Cake (October 2020).