Lemon & blueberry cakes
Lemon & blueberry cakes are light, fluffy muffins that blend the zesty flavor of lemon with sweet blueberries. Ideal for a snack or dessert, these cakes are easy to prepare in a few simple steps.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup self-raising flour2 tbsp sugar
1/2 cup milk (1% fat)
2 tbsp lemon zest
1 egg
2 tsp butter
1 cup blueberries
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.
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.
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!
Lemon & blueberry cakes FAQ:
Bake the lemon & blueberry cakes in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can use frozen blueberries. However, do not thaw them before adding; fold them into the batter gently to prevent the color from bleeding.
Store any leftover cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months.
If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.
This recipe is intended for a standard muffin tin. It should yield about 6-8 individual cakes, depending on the size of the cups.
Cooking 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.
Nutrition Facts
2 ServingsCalories 470kcal
Protein 15g
Carbohydrates 81g
Fiber 4.05g
Sugar 27g
Fat 9g
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