The mini cakes with blueberry jam are delicious, super soft pastries with a soft heart of blueberry jam. They are really excellent, so soft and tasty that they disappear in one bite.
They are perfect for breakfast, snacks, or accompanied by tea, coffee, but also for a birthday buffet or a special occasion!
Very simple to prepare in colorful cupcake liners, they are appreciated by both adults and children and can be customized and filled according to your tastes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mini cakes with blueberry jam
- 1 1/4 cups All-purpose flour
- 3/4 cup Sugar
- 2/3 cup Soft butter
- 2 Eggs at room temperature
- 1 packet Baking powder
- to taste Grated lemon zest
- to taste Blueberry jam
- 1 jar Blueberries
Tools
- 1 Bowl
- 1 Electric whisk
- 10 Cupcake liners
- 1 Oven
Preparation for mini cakes with blueberry jam
In a deep bowl, work the eggs at room temperature with the sugar using whisks or vigorously by hand, add the softened butter, grated lemon peel, and then sifted flour with the baking powder. Work for a few minutes until you get a soft and silky dough.
Take paper liners or other silicone or aluminum molds, but butter and flour the latter, with the help of a spoon fill them halfway with the dough, fill with a generous teaspoon of blueberry jam, some fresh blueberries, and then cover with another spoon of dough, leaving room for the rising.
Place the molds on a baking sheet or muffin pan and bake in a preheated oven at 356°F (ventilated) for about 20 minutes, lower the temperature to 338°F after 15 minutes.
Remove the mini cakes, let them cool, then dust with powdered sugar and serve accompanied by fresh blueberries.
Anna suggests…
The mini cakes keep fresh for a few days.
You can fill and decorate them to your liking with other jam and fruit according to your tastes.
This article contains multiple affiliate links.
