Mini Lemon Blueberry Cakes

This recipe is slightly modified from one I found on the internet about 8 yeas ago. It was credited to a bed and breakfast in the gorgeous little town of Cape May, New Jersey. The scent of these sweet, moist little cakes is just what you'd imagine wafting through the air as you awake on a lazy summer morning at a cozy little B&B on the beach. Yummm... It's one of 2 recipes I've used for years when I want to bake something predictably delicious. www.3zestylemons.com

• Ready In: 1 hr
• Yields: 4-6 small cakes

Ingredients

• 3  cups flour
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter, room temperature
• 2  teaspoons  lemon extract
• 2 1⁄4 cups sugar
• 6  eggs
• 1  cup sour cream
• 1 1⁄2 cups blueberries

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.