Ingredients for Mini Lemon Blueberry Cakes
- 3 cups all-purpose flour
- Baking Soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons lemon extract
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
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How to Make Mini Lemon Blueberry Cakes
- Preheat oven to 350°F (175°C).
- Grease and flour 4-6 mini loaf pans or small baking dishes (approximately 6 oz capacity each).
- In a small bowl, toss 1 cup fresh blueberries with 1/4 cup all-purpose flour.
- In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 ¾ cups granulated sugar, and 1 teaspoon salt.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 2 teaspoons lemon extract and gradually add the creamed butter to the sugar, beating until combined.
- Beat for 2 minutes until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low. Gradually add half of the dry ingredients, mixing until just combined.
- Add 1 cup sour cream, then the remaining dry ingredients. Mix until smooth.
- Gently fold in the flour-coated blueberries.
- Divide batter evenly among the prepared mini loaf pans.
- Bake for 40-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 20 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
481g
Fat
191g
Carbs
64g
