Mini Blueberry Lemon Cakes with Vanilla Cream

    45 min

    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.

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    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

    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.

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