Description
Bursting with fresh blueberries and the zesty brightness of Meyer lemons, these cakes are soft, moist, and perfect for spring or summer desserts.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp flour (for tossing blueberries)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin or mini cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in sour cream, Meyer lemon juice, zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Toss the blueberries with 1 tbsp of flour and gently fold them into the batter.
- Spoon the batter into prepared pans, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or glaze if desired.
Notes
For best results, use fresh Meyer lemons and do not overmix the batter to keep cakes tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 14g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon blueberry cake, Meyer lemon, mini cakes, spring dessert