Mini Lemon Blueberry Pound Cakes
Delicious and tender mini pound cakes filled with fresh blueberries and topped with a zesty lemon glaze, perfect for small batches.
Servings: 2 loaves
Calories: 320kcal
Ingredients
For the Cake Batter
- 1 stick Unsalted butter, softened Bring to room temperature
- 1 cup Granulated sugar Zest mixed in
- 2 Large eggs Room temperature
- 1.5 cups All-purpose flour Plus extra for dusting blueberries
- 1 tsp Baking powder
- 0.5 cups Fresh blueberries Tossed in flour to prevent sinking
- 1 tbsp Lemon zest
- 2 tbsp Fresh lemon juice
For the Lemon Glaze
- 1 cup Powdered sugar
- 2 tbsp Fresh lemon juice Adjust for desired consistency
- 1 tbsp Milk Optional, for a creamier glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two mini loaf pans and dust with flour or use parchment paper.
Making the Batter
- In a mixing bowl, cream the softened butter and granulated sugar until fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing after each addition until combined.
- In a separate bowl, combine the flour and baking powder.
- Gradually fold the dry ingredients into the wet mixture just until combined.
- Gently fold in the blueberries until evenly distributed.
Baking
- Pour the batter evenly into the prepared mini loaf pans, filling them about two-thirds full.
- Bake for 22-28 minutes, checking for doneness around 20 minutes with a toothpick.
- Remove from the oven and let cool for 10 minutes in the pans before transferring to a wire rack.
Glazing
- Mix together the powdered sugar, lemon juice, and milk to create the glaze.
- Drizzle over the mini cakes while they are still warm, allowing it to set.
Notes
These mini pound cakes pair beautifully with whipped cream and additional blueberries for serving. Best enjoyed fresh, but can be stored at room temperature for up to 24 hours.