Lemon Blueberry Mini-Cakes
Lemon Blueberry Mini-Cakes are gluten free, made with fresh blueberries and topped with a delicious lemon glaze.
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.