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Lemon-Blueberry Cakes

Lemon-Blueberry Cakes

These scrumptious Lemon-Blueberry Cakes are topped with a delectable Lemon Frosting to create the perfect dessert for a summertime tea. Lemon-Blueberry Cakes pictured with Black Cherry Mousse and Raspberry Shortbread Cookies

Lemon-Blueberry Cakes
Serves: 12
 
Ingredients
  • 6 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1½ teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup whole milk
  • ¾ cups fresh blueberries
  • Lemon Frosting (recipe follows)
  • Garnish: lemon zest
Instructions
  1. Preheat oven to 350°. Sprays wells of a 12-well cupcake mould pan* with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, lemon zest, and lemon juice, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold blueberries into batter.
  4. Divide batter among wells of prepared pan. Using an offset spatula, smooth tops to level surface.
  5. Bake until a wooden pick inserted in centers comes out clean, approximately 15 minutes. Let cakes cool in pan for 5 minutes before removing to a wire rack to let cool completely.
  6. Place Lemon Frosting in a piping bag fitted with an open-star tip (Ateco #822). Pipe a rosette on each cake.
  7. Garnish with lemon zest, if desired. Serve immediately.

Lemon Frosting
Serves: 1 cup
 
Ingredients
  • 2 ounces cream cheese, softened
  • ½ teaspoon lemon zest
  • ¾ cup confectioners’ sugar
  • ½ teaspoon lemon juice
Instructions
  1. In a medium bowl, beat together cream cheese and lemon zest until creamy. Add confectioners’ sugar, ¼ cup at a time, scraping sides of bowl after each addition. Add lemon juice, beating until fully combined and smooth.

 

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