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Mini Lemon Blueberry Cakes

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Ingredients

Adjust Servings:
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

Nutritional information

1438.4
Calories
590 g
Calories From Fat
65.6 g
Total Fat
38.3 g
Saturated Fat
430.9 mg
Cholesterol
930.7 mg
Sodium
194.3 g
Carbs
3.9 g
Dietary Fiber
120.4 g
Sugars
21.2 g
Protein
1816g
Serving Size

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Mini Lemon Blueberry Cakes

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    Cuisine:

    Very nice tasting little cakes, these, & although I pretty much followed the recipe, we do love the taste of lemon, so I added a generous teaspoon of minced lemon zest to the batter & was not disappointed! Many thanks for a delicious treat! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Mini Lemon Blueberry Cakes, This recipe is slightly modified from one I found on the internet about 8 yeas ago It was credited to a bed and breakfast in the gorgeous little town of Cape May, New Jersey 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 www 3zestylemons com, Very nice tasting little cakes, these, & although I pretty much followed the recipe, we do love the taste of lemon, so I added a generous teaspoon of minced lemon zest to the batter & was not disappointed! Many thanks for a delicious treat! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    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.

    Avatar Of Cali Hopkins

    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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