Blueberry Lemon Cakes

Blueberries are usually not my go to when I think of cakes, but I wanted something refreshing and light so I decided to whip up this blueberry lemon cake.

2016-09-25_00001

When I added the lemon zest to the crust the aroma was simply divine. I kept smelling the crust and was sad to have to put it away in the freezer.

2016-09-25_00002

Share these cakes as a farewell to summer treat!

2016-09-25_00003

Check out the blender and/or food processor I use for my creations.

Blueberry Lemon Cakes
Print Recipe
Servings
3 mini cakes
Cook Time
2hr 30 minutes
Servings
3 mini cakes
Cook Time
2hr 30 minutes
Blueberry Lemon Cakes
Print Recipe
Servings
3 mini cakes
Cook Time
2hr 30 minutes
Servings
3 mini cakes
Cook Time
2hr 30 minutes
Ingredients
Servings: mini cakes
Instructions
  1. Take all of your crust ingredients and blend in a food processor or high speed blender until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
  2. Drain your soaked cashews. Add your cashews and blueberries to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
  3. Blend all of your lemon layer ingredients in your food processor until creamy. Add your lemon mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
  4. Topped with blueberries and lemon zest.
Recipe Notes

This recipe makes 3 mini 4.75 inch cakes. Share with friends and family or reduce ingredients for 1 serving.

The Mulberries I use:

The Cake tins that I use:

The Blender I use:

The Food Processor I use:

Hope you enjoy this refreshing cake!

Love,

Stephanie

Share this Recipe