This Mini Lemon Blueberry Layer Cake combines the tangy zest of lemon with the sweet burst of blueberries in a delightfully moist, egg-free, and dairy-optional cake. Layered with a rich blueberry cream cheese frosting and adorned with fresh blueberries, this cake is not only visually appealing but also a treat for the taste buds. Its small size makes it perfect for intimate gatherings or as a personal indulgence.
Why You'll Love This: The bright and zesty flavors of lemon paired with the sweetness of blueberries create a refreshing and satisfying dessert. The option to use vegan ingredients for both the cake and frosting makes it a versatile choice for those with dietary preferences. The blueberry cream cheese frosting is luxuriously creamy and perfectly complements the light, fluffy texture of the lemon cake. Each bite is a harmonious blend of flavors that are sure to delight any dessert lover.
Perfect Occasion: This mini cake is ideal for small celebrations, afternoon tea parties, or as a special treat to brighten any day. It's also great for birthdays, anniversaries, or any occasion where a delightful, eye-catching dessert is desired. Its elegant presentation and fresh, vibrant flavors make it a hit at both casual and formal gatherings.
Decoration Tips: For a beautiful finish, generously top the cake with fresh blueberries and a light dusting of powdered sugar. Edible flowers or a drizzle of lemon glaze can also enhance its appearance, adding an extra touch of elegance. Serve each slice with a dollop of whipped cream or a side of lemon curd for an even richer dessert experience.
Ingredients:
- Lemon Cake:
- 180ml (3/4 cup) milk (unsweetened almond milk or any milk)
- 12ml (1 tablespoon) fresh lemon juice
- 60g (1/4 cup) plain yogurt (unsweetened vegan or dairy-based)
- 180g (3/4 cup + 2 tablespoons) sugar (cane or castor)
- 80ml (1/3 cup) oil (sunflower or any neutral oil)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 220g (1 cup + 3/4 cup) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- Blueberry Cream Cheese Frosting:
- 226g (1 cup) butter (vegan or any butter)
- 226g (8 oz) cream cheese (vegan or any plain cream cheese)
- 2 tsp vanilla extract
- 100g blueberry jam or preserve
- 200g (1 cup + 1/4 cup) powdered sugar
Instructions:
- Cake Preparation:
- Preheat the oven to 350°F (177°C). Grease and line two 6-inch cake tins with baking paper.
- In a bowl, mix milk, lemon juice, and yogurt. Let sit for 5 minutes, then stir in the oil, sugar, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until smooth.
- Divide the batter evenly between the prepared tins. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 20-30 minutes, then transfer to a cooling rack. Wrap and freeze the cakes for a couple of hours before slicing each cake horizontally into two layers.
- Frosting Preparation:
- Whip the butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla, mixing until creamy. Stir in the blueberry jam until smooth.
- Cake Assembly:
- Place one layer of lemon cake on a plate. Spread with cream cheese frosting, then add the next layer and repeat. Cover the entire cake with a thin layer of frosting.
- Decorate with fresh blueberries and store in an airtight container to keep it moist.
Enjoy this mini lemon blueberry layer cake, a refreshing and visually stunning dessert that’s perfect for any occasion!