How to Make Mini Lemon Blueberry Cake!

FULL RECIPE: https://bembumkitchen.home.blog/2019/04/04/lemon-blueberry-cake/
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LEMON BLUEBERRY CAKE
Yield: 10 pieces
Active times: 45 minutes
Total time: 1 1/2 hours

INGREDIENTS
Cakes:
- 113 grams Unsalted butter (softened to room temperature)
- 175 grams Granulated sugar
- 1/2 tablespoon Fresh lemon zest
- 2 large Eggs (100 grams), room temperature
- 1 teaspoons Vanilla extract (optional)
- 175 grams All-purpose flour
- 1 teaspoon Baking powder
- 1/8 teaspoon Baking soda
- 1/4 teaspoon Salt
- 120 grams Buttermilk (storebought or homemade)
- 60 grams Fresh lemon juice (from about 1 1/2 lemons)
- 1 cups (6 ounces) Fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoons All-purpose flour

Lemon Cream Cheese Frosting:
- 90 grams Cream cheese
- 30 grams Unsalted butter
- 128 grams Icing Sugar
- 1/2 teaspoon Lemon zest
- 1/4 tablespoon Lemon juice

INSTRUCTIONS
Cakes:
1. Preheat the oven to 350 degrees. Coat pan with nonstick cooking spray. Set aside.
2. In a separate bowl, whisk together the flour, baking powder, soda and salt. Set aside.
3. In another bowl, toss the blueberries with the 1 tablespoons flour. Set aside.
4. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step). Then add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
5. Stir the dry mixture (flour mixture) into the wet ingredients (butter mixture) and mix on low speed until just combined and a few dry streaks remain. Then add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. Finally add the blueberries to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Scoop the batter evenly in the prepared cupcake pan and bake for 15-20 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.

Lemon Cream Cheese Frosting:
1. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Then add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes.
2. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Garnish with blueberries and lemon slices, if desired.

NOTES
This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

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