I just love Lemon and Blueberry Cakes and if it’s so simple as in this recipe, I have to make it.
It’s a good thing there are so easy and fast to prepare since my family wants at least two portions at a time..
- 55 grams melted butter
- 200 grams all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 100 grams brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- juice and zest from one lemon
- 120 ml milk
- 1 large egg
- 150 grams blueberry or raspberry
Preheat the oven to 190°C/375°F.
In a large bowl stir together all dry ingredients: sifted flour, baking powder, baking soda, sugar, salt and lemon zest.
In another bowl, beat together milk, lemon juice, melted butter and eggs. Stir the wet ingredients mixture into the flour mixture, just until moistened.
Gently fold in fruits (if you use them frozen it’s easier to add them without crushing).
Spoon batter into prepared muffin cups.
Bake in preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let them rest 5 minutes in the pan and transfer to a rack to cool completely.
These simple to do muffin cakes are so flavourful and so moist; be carefull… they disappear fast from the table.