Lemon and blueberry are two flavors that belong together. I wanted to call these mini-cakes, because that is much more enjoyable than saying cupcakes.:). Lemon Blueberry Mini-Cakes are sure to delight your tastebuds. They are delicate in texture and have just the right amount of lemon glaze to give you a “fancy” look.
When making your own batter for any type of cake, it is important to remember that room temperature ingredients matters. If you are short on time, just put those eggs in some warm water for 15 minutes. And make sure when you are softening the butter in the microwave that you don’t melt it…that will give a different texture. The sour cream also needs to be room temperature. So, as you are prepping the baking pans, weighing your flours, etc, make sure the first thing you do is warm your cold dairy and egg ingredients.
You can use silicone liners or regular paper liners. I like to use the silicone liners if I am serving them at my home and I know I can make sure people don’t throw them away. But if you are taking these Lemon Blueberry Mini-Cakes to an event, then I would definitely ately use paper liners.
Lemon Blueberry Mini-Cakes
Equipment
- muffin tin, non stick
- paper cupcake liners or silicone muffin baking liners
- hand mixer
- large mixing bowl(s)
- spatula, measuring spoons and cups, large cookie scoop
Ingredients
- 2 C all purpose GF flour I use my all purpose blend
- 1/2 tsp psyllium husk powder
- 1/2 tsp xanthan gum
- 1 tsp chia seeds
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp sea salt
- 8 TBSP butter, softened, room temperature
- 1 C sugar
- 3 large eggs, room temperature
- 1 C sour cream, room temperature I like Daisy brand light
- 1 tsp vanilla
- 1/2 lemon juiced
- 2 C fresh blueberries, rinsed(make sure they dry well before adding to the batter)
Lemon Glaze
- 2 C powdered sugar
- pinch sea salt
- 1/4 C fresh lemon juice
- 1 tsp butter
Instructions
- Bring eggs, butter, and sour cream to room temperature.
- Preheat oven to 325 degrees for a dark non-stick muffin pan. Place cupcake muffin liners in the muffin pan.
- In a seperate bowl mix gf flour, psyllium husk powder, xanthan gum, chia seeds, baking powder, baking soda, and sea salt. Mix with a fork. Set aside
- In a large glass bowl, add softened butter and sugar. Mix well with using a hand mixer. Then add the eggs and mix well. Add the vanilla and lemon juice and stir with a large spatula.
- Gently fold in 1/2 of the flour mixture. Then add the sour cream and gently fold in. Then add the other 1/2 of the flour mixture. We are incorporating air and fluffiness into our batter, so fold gently.
- Last, add the blueberries and gently fold in.
- Using a large cookie scoop, place scoops of batter into the prepared liners/pan. Bake at 325 degrees for 22-24 minutes or until toothpick comes out clean.
- Remove muffins to a cooling rack. Let cool about 10 minutes before adding the glaze.
- Make the lemon glaze:
- In a microwave safe bowl, mix the powdered sugar, sea salt, and lemon juice. Place butter on top. Microwave 45 seconds. Stir. It's ready!
- Pour a little glaze on each mini-cake. Let cool completely. If you use silicone liners to serve these in, make sure your guests don't throw them away. These will stay fresh on the counter for 2 days. I don't seal by container completely when I store these at room temperature so that as they let off moisture they don't become soggy on the bottom of the cupcakes due to the fresh fruit.
I hope you enjoy making these for your next book club, Galentine’s Day party, family get-together, or just because you love to make something pretty.
Happy Baking!
Emma
