Recipes Desserts Cakes and Cupcakes Individual Blueberry-Lemon Cakes

Individual Blueberry-Lemon Cakes

Individual Blueberry-Lemon Cakes is rated 4.5 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 6

Baked in mini Weck jars, these picnic-perfect desserts offer the ultimate in portability. They can also be made in individual ramekins instead of jars. If you don’t have a convection oven, bake in a conventional oven at 375ºF; you may need to add a few minutes to the baking time. The recipe can easily be doubled to make 12 cakes.

Ingredients:

  • 2 cups blueberries
  • 1/4 cup plus 6 Tbs. sugar
  • 1/3 cup water
  • 1 tsp. cornstarch
  • 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/4 cup buttermilk
  • 5 Tbs. unsalted butter, melted and cooled slightly
  • 1/2 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice

Directions:

Preheat a Breville Smart convection oven to 375°F convection. Grease the insides of six 5.4-oz. Weck mini mold jars. Line the oven’s baking tray with parchment paper.

In a small saucepan over medium heat, combine the blueberries and the 1/4 cup sugar and cook, stirring until the sugar is mostly dissolved, 3 to 4 minutes. In a small bowl, whisk together the water and cornstarch and stir into the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Remove from the heat.

In a bowl, whisk together the flour, baking powder, salt and the 6 Tbs. sugar.

In a large bowl, whisk together the egg, buttermilk, butter, lemon zest and lemon juice. Add the flour mixture, whisking until the batter is just combined.

Spoon 1 Tbs. blueberry mixture into the bottom of each jar. Top each with 1/4 cup batter and then 1 Tbs. blueberry mixture. Place the jars on the prepared baking tray and transfer to the oven. Bake until the tops are lightly golden and a toothpick inserted into the center of the cakes comes out clean, about 20 minutes. Let the cakes cool completely in the jars before serving. Serves 6.

Williams-Sonoma Kitchen

Rated 4 out of 5 by from Great Presentation I also used ramekins for this recipe, which worked very well. It was a great presentation and my guests loved it. I also served it with some ice cream on top. The only drawback is that I found the cake just a little dry. I think it just needed a bit more butter.
Date published: 2016-06-01
Rated 5 out of 5 by from Wonderful Dessert Just made this recipe using glass and ceramic ramekins. Wow! Very easy to put together and bake. The cakes came out picture perfect. Ceramic ramekins took about five minutes longer to cook but were also perfect. These cakes are not overly sweet and the lemon flavor is somewhat subdued. However, you could vary the ingredients somewhat if you wanted them sweeter or more lemony. As they were, they tasted great and I won't change the recipe in the future. Overall, this is a great recipe for Spring/Summer cooking. Perfect for a BBQ or picnic dessert.
Date published: 2013-06-10
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