Mini Lemon Blueberry Cakes

Submitted by 3 Zesty Lemons

"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: 1hr
• Ingredients: 9
• 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.

Reviews

[lazyme]

This recipe was awesome but I gave less stars because the directions are a mess. If you make some adjustments to the directions it's above a 5-star recipe. My whole family loved it.......with some adjustments. Once you get the directions figured out.....these are awesome. First off.......directions say to dust berries in flour. The flour didn't stick at all and made the batter lumpy. I'm not an experienced baker but I've found that you only cover the berries in flour if they are frozen - mine were fresh. There is also a note to 'look at the note above' about the berries. There is no note. Perhaps the note was that only frozen berries need to be floured? The ingredient list included baking soda but the directions didn't. I added it with the dry ingredients. The directions also state erroneously to add the sugar in 2 different steps. Initially I added it where first stated (to the dry ingredients)........but then later read and decided that I should have added it to the wet ingredients instead. So tried to scrape it out of the other bowl into the wet ingredient bowl. All in all........I made 2 batches of 3 mini bread pans that came out perfectly with my adjustments. Each batch took about 30-35 minutes. I tried some pans at 3/4 full and others full with batter. The ones that were 3/4 full came out the best and 'poofed' up the best.. But all were wonderful.

 

[Sydney Mike]

Very nice tasting little cakes, these, & although I pretty much followed the recipe, we do love the taste of lemon, so I added a generous teaspoon of minced lemon zest to the batter & was not disappointed! Many thanks for a delicious treat! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]