Lemon Blueberry Cakes - I baked mine in blue checkerboard cupcake liners to enhance the cute. It worked! These little beauties are dense, moist and packed with flavor. I'd say they are picnic ready. It is blueberry season - enjoy!
Individual Lemon Blueberry Cakes
2 sticks of unsalted butter, softened
2 cups of white sugar
Zest of one large lemon (2 1/2 Tablespoons)
1/4 cup fresh lemon juice
1/2 cup nonfat plain Greek yogurt
2 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
2 cups fresh blueberries, washed and dried
Preheat oven to 350 degrees. In a mixing bowl, beat butter and sugar together until light and fluffy. Blend in zest, juice, yogurt and eggs. Mixture may look separated or curdled, but don't worry.
Blend flour, baking powder and salt together. Slowly add mixture to wet ingredients until just blended. Stir in blueberries. I use a 4 T cookie scoop to put batter into individual cupcake liners. Makes about 18 individual cupcake size cakes. Sprinkle with large grain sanding sugar, if possible. The additional sugar gives the cakes a gourmet bakery look and crunch. Bake at 350 degrees for 30 minutes.