Lemon & blueberry cakes
Indulge in these delightful Lemon & Blueberry Cakes! Made with self-raising flour, fresh blueberries, zesty lemon, and a touch of sweetness, these moist and flavorful cakes are perfect for any occasion. Easy to bake and irresistibly delicious!
- 05 Jun 2024
- Cook time 25 min
- Prep time 10 min
- 2 Servings
- 7 Ingredients
Lemon & blueberry cakes are a delightful treat that combine the zesty flavor of lemon with the sweetness of fresh blueberries. These cakes are perfect for a sunny afternoon snack or a delightful dessert for any occasion. Follow this simple recipe to bake these delicious cakes in just a few steps.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large bowl, combine the self-raising flour and sugar. Stir well to ensure they are evenly mixed.
In a separate bowl, whisk together the milk, lemon zest, egg, and melted butter until well combined.
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if the batter is a little lumpy.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean and the cakes are lightly golden on top.
Allow the cakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Once cooled, serve these delightful lemon & blueberry cakes as a perfect breakfast treat, afternoon snack, or dessert.
Tips:
- Use fresh blueberries for the best flavor and texture. Frozen blueberries can also be used but make sure to thaw them and pat them dry to avoid excess moisture in the batter.
- If you prefer a stronger lemon flavor, feel free to add a teaspoon of lemon juice to the batter.
- Ensure all ingredients are at room temperature before you start mixing. This helps to create a smoother batter and better rise during baking.
- To ensure even baking, divide the batter evenly into the muffin tin cups and tap the tin gently on the counter to remove any air bubbles.
- Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
There you have it - a batch of homemade lemon & blueberry cakes that are sure to impress! These little cakes are not only bursting with flavor but also incredibly moist and tender. Share them with family and friends, or enjoy them all by yourself as a special treat. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 81g | 24% |
| Fiber 4.05g | 11% |
| Sugar 27g | 26% |
| Fat | |
| Fat 9g | 10% |
| Saturated 3.56g | 12% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 110mg | 20% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.57mg | 10% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.52mg | 14% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 300mg | 9% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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