Fresh Blueberry Cakes (Printable Version)

Soft, bite-sized cakes packed with blueberries, topped with lemon icing, extra berries, and a sprinkle of powdered sugar.

# What You'll Need:

01 - 2/3 cup sugar.

02 - 1/2 cup milk.

03 - 3/4 cup fresh blueberries.

04 - 1/4 teaspoon salt.

05 - 1/3 cup butter, softened.

06 - 1 1/2 teaspoons baking powder.

07 - 1/2 teaspoon vanilla.

08 - 1 cup flour.

09 - 1 egg.

10 - Optional: powdered sugar, fresh blueberries, lemon zest, whipped cream, lemon glaze.

01 - Start by setting your oven at 350°F. Spray a cake pan with baking spray, then sprinkle with some flour to coat.

02 - In a big bowl, toss together flour, sugar, salt, and baking powder.

03 - Pour in the vanilla, add the softened butter, milk, and crack the egg in. Use an electric mixer and beat for roughly two minutes.

04 - Fold in the fresh blueberries carefully so they stay whole.

05 - Scoop the batter into the pan, making sure to fill only about three-quarters of the way up.

06 - Pop the pan into the oven for 18 to 20 minutes.

07 - Let cakes sit in the pan until they cool down fully—don’t rush this step.

08 - If you’d like, finish with a sprinkle of powdered sugar, a dollop of whipped cream, some fresh berries, or a drizzle of lemon glaze.

01 - Muffin tins work fine if you don’t have a specialty pan.

02 - To make a lemon glaze: Mix together 1 cup powdered sugar, 1 tablespoon lemon juice, and 2-3 tablespoons of milk.