Blueberry & Lemon Mini Cakes

bakingwithnessa

Made without butter, this Meyer Lemon Olive Oil cake brings the best out of the citrus and the Sweetness from the blueberries.

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Prep Time 10

Bake / Cook Time 10

Total Time 20

Course Dessert

Cuisine French

Servings 24

Equipment

Pastry Bag and 4 Tips

Pastry Stand

Meyer Lemon Oil

Ingredients

▢ 2 eggs
▢ 1/2 cup (60 g) powdered sugar
▢ 3 Tbsp (45 g) Lemon (Juice only)
▢ 1/4 cup (60 g) heavy whipping cream
▢ 2 Tbsp (30 g) Meyer Lemon Oil
▢ 1/2 cup (65 g) all-purpose flour
▢ 3/4 tsp (3 g) baking powder
▢ 48 Blueberries

Instructions

Place your Mini Spiral Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Preheat oven to 350F/180C.

BLUEBERRY LEMON CAKE PREPARATION

In a mixing bowl, whisk together eggs and sugar. Add the lemon juice, the heavy whipping cream and Meyer Lemon Oil. Then, combine the all-purpose flour and baking powder. Whisk until smooth.
Add 2 blueberries per well and gently pipe in your preparation into the Flexipat®. Cover with your bonMAT™ in order for the mini cakes to rise flat.

BAKE!

Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your mini cakes from 8min). It is ready when the toothpick inserted comes out clean.
Once your Mini Cakes are out of the oven, let them cool down for about 10min. Then, unmold, serve and enjoy! Bon appétit!

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Keyword best blueberry cake, best blueberry cake recipe, Blueberries, bon cook, Cake, Citrus cake, Dessert, guy demarle, Lemon Cake, Lemon Fondant, Lemon Zest, Meyer Lemon Oil, Olive Oil Cake, silicone bakeware, silicone molds

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https://bakingwithnessa.com/blueberries-lemon-mini-cakes/