Blueberry & Lemon Mini Cakes

Loaded with blueberries and bright flavor, these blueberry lemon mini cakes make a delicious treat!

These mini cakes are moist with lots of bright flavor thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.

I love fresh blueberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

• 2 cups blueberries 
• 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup full fat sour cream, room temperature

For the lemon glaze:

• 1 3/4 cups confectioners’ sugar
•  1/4 cup lemon juice
•  1 zest of one lemon
•  1 teaspoon salted butter

INSTRUCTIONS

To make the cake:

Preheat the oven to 350°F. 

Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter.Then add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan or cupcake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

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Strawberry & Lemon Bundt Cake

Filled with fresh strawberries!

Who doesn’t love a cold glass of strawberry lemonade on a hot day. Now think about that as a delicious slice of cake. All of the same refreshing flavors, but in cake form. Count me in!

This cake is perfect for brunch, a picnic or patio party! It is made with fresh strawberries and fresh lemon zest and a sour cream cake batter, this moist and tender strawberry cake will make your day. Guaranteed! 

I love fresh strawberries with this recipe but you can use frozen ones.  Just make sure to thaw them before using, then dry off and toss with the flour.

INGREDIENTS

For the cake:

• 2 cups strawberries, chopped
• 2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup canola or vegetable oil
• 1 cup full fat sour cream, room temperature

For the lemon glaze:

• 1 3/4 cups confectioners’ sugar
•  1/4 cup lemon juice
•  1 zest of one lemon
•  1 teaspoon salted butter

INSTRUCTIONS

Preheat the oven to 350°F. 

Add the strawberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the strawberries are coated with the flour. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.

Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. 

Mix in each addition until just combined, making sure not to over mix the batter. 

Then add the strawberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared Bundt pan or cake pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. 

Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.

The Lemon Glaze

While the cake cools, make the glaze.

In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.

Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes. 

Top with the lemon glaze. 

Strawberry Lemon Blondies

These Strawberry Lemon Blondies are the perfect mix of sweet richness, real fruit & bursting with real strawberry flavor throughout.

This strawberry lemon blondie recipe is so easy to make from scratch! With  fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect spring or summer dessert! Blondies are essentially vanilla brownies. They’re dense, sweet, chewy bars.

HOW TO MAKE STRAWBERRY LEMON BLONDIES

Cream together the butter and sugar until light and fluffy, then beat in the egg. Now you will beat in the lemon juice and vanilla. 

In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture and stir well. Gently fold in the fresh strawberries and lemon zest.

Scoop the blondie batter into a 9×9-inch baking dish that has been prepared with parchment paper. Be sure to leave just enough parchment paper sticking up from two of the edges so you can easily lift the blondies out of the pan after baking.

Press the batter down evenly. 

Bake the Strawberry Lemon Blondies at 350ºF for 25-30 minutes. Be sure you don’t over-bake them or they will be dry and crumbly. 

While the blondies are baking, chop one cup of strawberries and place in a bowl. Add the lemon juice and 3 tablespoons of sugar for the topping and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving. 

Ingredients 

• 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
• 3/4 cup (164 grams) granulated sugar plus 3 tablespoons for topping
• 1 large egg
• 1/4 cup (55 grams) fresh squeezed lemon juice plus ¼ of a lemon for the topping
• 1 teaspoon vanilla extract 
• 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
• 1/2 tsp baking powder
• 1/2 tsp salt
• ½ zest of lemon 
• 2 cups (127 grams) diced fresh strawberries

Instructions

Preheat the oven to 350F

Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice and vanilla. 

Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

Gently fold in 1 cup of the diced strawberries and lemon zest. 

Spread the mixture into your pan and spread out as evenly as possible. 

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set.

Dice  the remaining cup of strawberries and place in a bowl. Add the ¼  of one lemon juice and 3 tablespoons of sugar and stir together.

Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.

Spoon the strawberry topping mixture over each square before serving.

Homemade Strawberry & Citrus Shrubs

Have you made shrubs before? 

They are a beautiful sweet and tangy combination of fruit and vinegar. 

Shrubs add sweetness and tang to cocktails and mocktails. Splash some in ice-cold seltzer to make a mocktail or make a boozy beverage with vodka. 

Well having brunch at the C House in Seminole Heights, I learned about shrubs. I tried one of their signature cocktails that uses their homemade Strawberry shrub. It was delicious! I was inspired to try my hand at making my own shrub. 

Ingredients

Strawberry Shrub

• 1 cup strawberries, halved  
• 1 cup sugar
• 1 cup Apple cider vinegar
• 1 (1 inch) strip lemon zest

Citrus Shrub

• I cup lemon, peeled and chopped
• 1 cup orange, peel and chopped 
• 1 cup sugar
• 1 cup apple cider vinegar

Directions

Strawberry Shrub

1. Combine strawberries, sugar, vinegar and lemon zest in a medium saucepan. 
2. Bring to a boil over medium-high heat. 
3. Remove from heat and let stand for 20 minutes. 
4. Pour into a mason jar.
5. Refrigerate until cold, about 4 hours or up to 1 week.

Citrus Shrub

1. Place all the fruit flesh into a blender and pulse until smooth. 
2. Pour puree mixture, sugar and vinegar into a saucepan. 
3. Bring to a boil over medium-high heat. 
4. Remove from heat and let stand for 20 minutes. 
5. Pour into a mason jar.
6. Refrigerate until cold, about 4 hours or up to 1 week.

For the cocktails

In a cocktail shaker, add 1 ounce of vodka, ¾ ounce of Shrub, and ice. Cover and shake until cold, about 30 seconds. Strain into a glass of ice and top with Prosecco. Garnish with mint.

For a mocktail, serve Shrubs over Seltzer water and ice.