Friends, you know my love for all things mini. Over the past year I’ve shared recipes for my mini quiche, mini pumpkin spiced bundt cakes, even mini pineapple upside down cakes. There’s something just extra special about a personal sized dessert. It’s basically exactly how Kevin McAllister felt in Home Alone when he got a whole cheese pizza just for himself. Mini desserts are the adult version of that.
And since Spring is starting to sprung (overlook the usage of that word grammar nerds!) in Oklahoma, despite what Mr. Groundhog tells us, I figure it’s time to transition to lighter, sweet spring treats.
This cake is exactly that. Originally adapted from another talented Sally, this cake really is easy and sweet. I’m toying around with hosting another Galentine’s Day, and If I do I will probably make this cake.
They are adorable! AND delicious. This is an easy recipe and it whips up quick for a party. You could do this all in one bundt pan, but really the mini cakes are just cuter. I topped this with cream cheese frosting — is there any other way to have lemon blueberry cake? Ignore the calories, those are just a suggested amount. Stick to one mini bundt and you should be fine : )
- For the Cake
- 1 cup butter, room temperature
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 3 cups sifted all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- juice of 3 medium lemons
- 1 and 1/2 cups blueberries, fresh or frozen
- For the Frosting
- 8 ounces cream cheese
- 1/2 cup butter
- 4 cups confectioners sugar
- 2 tsp vanilla extract
- 1. Preheat the oven to 350°F. Lightly grease and flour the mini bundt pan. A very important step if you want to be able to get your cakes out later. Set aside.
- 2. Use a handheld or stand mixer with a paddle attachment to beat the butter on high until creamy. Add white and brown sugars and beat on medium-high speed until thoroughly creamed, about 2-3 minutes. Reduce speed then add eggs and vanilla and continue mixing for about 2 minutes until everything is very combined. Occasionally, scrape down the sides and bottom of the bowl to make sure there are no loose sugars hanging out in the bottom.
- 3. In a separate large bowl, whisk together the flour, baking powder, and salt. Now you’ll add the dry ingredients to the mixing bowl one cup at a time then mix slowly. Keep the speed very low so that the flour doesn’t go everywhere.
- 4. Add buttermilk and lemon juice. Mix briefly until everything is just combined. Lastly, fold in the blueberries to the very thick batter.
- 5. Spoon the batter into the prepared baking pan. Fill each well about 1/2 full. Bake for 15-20 minutes or until the tops are a golden brown.
- 6. Allow cakes to cool completely before frosting.
- For the Frosting
- 1. With a mixer, cream the butter and cheese together until thoroughly combined.
- 2. Add the sugar and vanilla and mix until light and fluffy.
- 3. Add frosting to a piping bag, then decorate your cakes!
- Instead of buying buttermilk, you can make your own with regular whole milk! Simply add 2 tbsp distilled white vinegar to one cup of whole milk then let sit for 2-3 minutes. The milk will curdle, and can be used the same way as buttermilk.