Mini Blueberry Lemon Cakes with Vanilla Cream

    I love baking! This is a fab recipe for mini cakes flavoured with lemon zest and studded with blueberries. The cakes are very moist and especially delicious thanks to a combination of flour and ground almonds. If you want, you could swap the blueberries for raspberries or blackberries, and the lemon for vanilla.


    Be the first to make this!

    Ingredients
    Serves: 12 

    • 60g plain flour
    • 180g icing sugar
    • 1 tablespoon lemon zest
    • 150g ground almonds
    • 5 egg whites, lightly beaten
    • 200g melted and cooled butter
    • 150g blueberries
    • To serve
    • 100ml whipping cream
    • 4 tablespoons icing sugar
    • 1 teaspoon vanilla extract

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 190 C / Gas 5. Lightly grease a 12 hole non-stick muffin tin.
    2. Sift the flour and icing sugar into a large bowl, then add the lemon zest and almonds. Stir to combine evenly then make a well in the centre.
    3. Add the egg whites and butter to the dry ingredients. Stir until just combined - don't overbeat. Fold through the blueberries.
    4. Spoon mixture into prepared tin. Bake for 25 minutes. Leave to cool for five minutes then place on a wire rack.
    5. To serve: Whip the cream with the 4 tablespoons of icing sugar. Add the vanilla. Place little cakes on a plate with a dollop of cream.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 11 collections