Lemon and Blueberry, Sour Cream mini Cakes

There’s something magical about the combination of tangy lemon and sweet, juicy blueberries. These delightful mini cakes are perfect for afternoon tea or when you want to impress guests without spending hours in the kitchen. The addition of (so much) sour cream creates an incredibly moist, tender crumb that will have everyone asking for seconds.

Why you’ll love these Mini Cakes

These little beauties are more than just pretty faces – they’re packed with bright, zesty flavour and bursting with juicy blueberries. The sour cream adds a wonderful richness and keeps the cakes incredibly moist, while the lemon provides that perfect tang that cuts through the sweetness

Do you need non stick cupcake pans?

Have you ever thought, “I wish I could make some cupcakes without papers and still have them look gorgeous”? You need to do a Google search on USA pans near you. These are brilliant nonstick pans.

I have a whole collection and have recently added this  USA mini fluted cupcake pan. USA pans are sometimes hard to find in Australia, but they’re worth the search online. It makes the cutest little mini bunt-type cakes, but you don’t have to use paper; for most recipes, you don’t even have to grease or line them. The pan’s design is brilliant; you can use it for everyday use, and if you’re planning a dinner party, you can use it to make any quick, easy cupcake recipe “oh so special”.

Tips for Perfect Mini Cakes

• Room Temperature Ingredients: Ensure your eggs, milk, and sour cream are at room temperature for the best results for the conventional method.
• Don’t Overmix: Fold the blueberries in gently to keep the cake tender and not deflate the air bubbles.
• Avoid Sticking: Apply a generous layer of grease and flour to your pan, ensuring you cover all the nooks and crannies, unless you’re using a high-quality non-stick pan.

Storage and Serving

These mini cakes will keep fresh in an airtight container for up to 3 days. They’re perfect served slightly warm or at room temperature, with a dusting of powdered sugar or drizzled with the lemon glaze.

What do you think?  They look rather good, don’t they?  Buying a good cupcake tray turns any cupcake recipe into an upmarket little cake.

Lemon and Blueberry, Sour Cream mini Cakes

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becs-table.com.au

Indulge in zesty lemon and juicy blueberry mini cakes with a rich sour cream twist. These bite-sized delights are perfect for afternoon tea or impressing guests. Learn how to make these moist, tangy treats that burst with flavour in every bite.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Difficulty Easy

Course Afternoon Tea, Dessert, Morning Tea

Cuisine Australian

Servings 12

Method Thermomix and Conventional

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Equipment

• 1 Thermomix or Stand Mixer

Ingredients

  

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• 80 grams butter
• 140 grams caster sugar
• 2 eggs lightly beaten
• 1 teaspoon vanilla essence
• 20 grams Lemon juice and the zest of one lemon about 1/2 a juicy lemon
• 200 grams sour cream
• 170 grams self-raising flour
• 100 grams fresh or frozen blueberries

Serving ideas

• Icing sugar dusted
• Simple lemon icing
• Clotted cream to serve
• Blueberries to dot around if you like

Instructions

 

Thermomix Method:

• Gather and weigh all ingredients and set your oven to 150°c fan-forced or 160°c – 170 °c for no fan.
• Add the weighed cold butter cubes into your TM bowl along with the sugar and with the MC in place mix for 40 sec/speed 4 or until soft enough to add the butterfly.
• Scrape down the sides and lift the butter from the base of the TM then add the butterfly. Mix for 10 seconds/speed 3
• Get your eggs ready to add to the TM bowl by cracking them and breaking them up with a fork and placing them in a bowl or small jug. Set the TM to speed 3.5 and add the eggs slowly through the hole in the lid until they’re combined. If need be, you can scrape down and mix again for 3 seconds/speed 3.5.
• Once the eggs are blended, combine the sour cream, vanilla, lemon juice and zest together in a small bowl or jug, then open the TM lid and add around half of the flour and 1/2 of the sour cream along with the lemon juice and zest. Mix for 5 seconds/speed 3.5 and repeat with the remaining ingredients.
• Add in the frozen blueberries and gently stir for 3 seconds/ reverse speed + 3.5
• Spoon into a USA mini fluted cupcake pan and bake until golden brown. In my oven, it takes about 25 minutes, but start checking at 15, and you’ll know.
• Place a wire rack on top of the tin and flip. The cakes will come out very easily with the brilliant USA pan coating. Providing you leave them to cool.
• Serve with cream, clotted cream, double cream or any sort of cream. Just do it. YUUMMM

Conventional Method:

• Gather and weigh all ingredients and set your oven to 150°c fan-forced or 160°c – 170 °c for no fan.
• Cream butter and sugar until light and fluffy and the sugar has dissolved.
• Weigh out your sour cream and add the lemon juice and zest to the sour cream and set aside.
• Gradually beat in eggs and vanilla.
• Fold in flour alternately with sour cream.
• Gently stir through blueberries. Mix only until blended – do not over mix.
• Spoon into a USA mini fluted cupcake pan and bake until golden brown. In my oven, it takes about 20 minutes, but start checking at 15, and you’ll know.
• Place a wire rack on top of the tin and flip. The cakes will come out very easily with the brilliant USA pan coating providing you’re patient and allow them to cool.
• Serve with cream, clotted cream, double cream or any sort of cream. Just do it. YUUMMM