Mini Lemon Blueberry Cakes |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is slightly modified from one I found on the internet about 8 yeas ago. The scent of these sweet, moist little cakes is just what you'd imagine wafting through the air as you awake on a lazy summer morning at a cozy little B&B on the beach. Yummm. It's one of 2 recipes I've used for years when I want to bake something predictably delicious. Ingredients:
3 cups flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter, room temperature |
2 teaspoons lemon extract |
2 1/4 cups sugar |
6 eggs |
1 cup sour cream |
1 1/2 cups blueberries |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.
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