Mini Lemon Blueberry cake for dessert

#food #cake #baking #dessert
Ingredients
Cake
- 2 tsp lemon zest extract
- 1 egg
- 1/4 cup milk
- 1/4 cup oil
- 2 tbsp lemon juice
- 1/2 + 1/8 the cup white sugar
- 1/4 cup unsalted butter- 4 tbsp softened at room temperature
- 1/8th tsp salt
- 1 tsp baking soda
- 1/2 tbsp baking powder
- 1.5 cup all purpose flour
Lemon cream cheese frosting
- 1/2 tbsp lemon juice
- 1/2 cup powdered sugar
- 2oz cream cheese softened at room temperature
- 1/4 cup butter softened at room temperature - 4 tbsp
Blueberry filling
- 1 tbsp lemon juice
- 1/8 cup sugar
- 1/2 cup of frozen blueberries. Let them sit at room temperature.
Instructions
Blueberry filling
- Add 1/2 cup frozen blueberries to a small sauce pan. Leave the frozen blueberries out for 15-30min for them to normalize to room temperature.
- Add 1/8 cup white sugar
- Add 1 tbsp lemon juice
- Stir for 4-5min till blueberries start to look soft.
- Soft crush blueberries for a chunky consistency
- Remove from heat and set aside
Cake Batter
Dry Ingredients
- Add 1.5 cup all purpose flour to a bowl
- Add 1 tsp baking soda
- Add 1/2 baking powder
- Add 1/8 tsp salt
- Mix and set aside
Liquid ingredients
- Add 4 tbsp butter softened to room temperature to a bowl
- Add 1/4 cup oil
- Add 1/2 + 1/8 cup white sugar
- Mix at low-medium speed for couple of minutes
- Add 1 egg and continue beating for another 2-3 minutes.
- Add 2 tbsp lemon juice and 1/4 cup milk.
- Beat for another 3-4min on high.
- Add dry ingredients in portions.
- Continue beating till the consistency looks thick and creamy. If it is tough add more lemon juice.
- The batter is ready.
- Divide the batter in two pans and bake at 350 degrees for 20-25min. Always poke with toothpick to check. If required bake for longer.
- Let the cakes cool for 10-15min
Lemon Cream Cheese Frosting
Makes for one 4-inch cake
- Add 2oz softened cream cheese to a bowl.
- Add 4 tbsp softened butter.
- Add 1/2 cup powdered sugar
- Add 1/2 tbsp lemon juice
- Beat the ingredients together till soft peaks form.
Getting the cake ready
- Slice one 4-inch cake into half.
- Layer the bottom first with frosting and then with blueberries.
- Use the remaining frosting to completely cover the cake.
- As a happy accident, blueberries mixed with frosting and created a beautiful hue.
- Decorate with lemon zest and blueberries.
- Refrigerate atleast an hour so that frosting can set.
- Enjoy!
Note:
- You can store the remaining blueberry filling in fridge for another couple of days till you want to use it up for assembling the other 4-inch cake base.
- The other cake base can also sit in fridge for another 4-5 days. Make more frosting to create another cake and decorate it in a different way.

[@cookingdynamo]

Check out other small portion desserts at the below link:
Small portion desserts series
ruclips.net/p/PLPq33a8-XCOeE7FPVgigvk8X-EDtEKsnH

[@bajishaheenuk6030]

very nice beautiful sharing yummy stay with me god bless you

[@cookingdynamo]

Thanks

[@Jeyamskitchen-sv9hm]

Like 9 very nice🎉

[@cookingdynamo]

Thank you 😊