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Moist lemon cakes with tangy cream cheese icing and blueberry compote

Mini Lemon Cakes with Cream Cheese Icing and Blueberry Compote

Moist lemon cakes with tangy cream cheese icing and blueberry compote
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 8 mini cakes
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Ingredients
  

For the cake

  • 1 cup all-purpose flour (120 gms)
  • 1 tsp baking powder
  • Pinch of salt, if using unsalted butter
  • 1/2 cup butter, at room temp (115 gms)
  • 1/2 cup caster sugar (95 gms)
  • 1 tsp lemon zest, from 2 to 3 lemons
  • 2 eggs
  • 1 tbsp lemon juice
  • 1/2 cup whole milk (125 ml)

For the blueberry compote

  • 200 gms fresh/frozen
  • 1 tbsp caster sugar
  • 1 tsp cornflour

For the icing

  • 200 gms cream cheese, softened but still a little cold (about 3/4 cup)
  • 1/3 cup icing sugar (35 gms)
  • 2 tbsp unsalted butter, at room temp
  • 3 tbsps whipping cream

Instructions

  • First, make the cakes. Preheat the oven to 175 C. Line 8 muffin moulds with liners.
  • Sift the flour, baking powder and salt together in a bowl. Set aside.
  • Beat the butter, sugar and lemon zest till pale and fluffy, using a hand mixer for best results. Add the eggs and beat to combine till smooth.
  • Add the lemon juice with a tablespoon of the flour mixture, to stabilise the batter. Then add the remaining flour mixture fold or beat on low speed to combine.
  • Pour in the milk and beat again till the batter is smooth. The juice may cause the milk to split a bit, no harm done. It will smoothen out as soon as you stir it.
  • Divide the batter equally among the muffin moulds. Bake for 20 to 25 minutes or until a toothpick comes out clean. They don't dome very much, nor will the tops brown a lot, so the toothpick test is important to tell when the cakes are done. Let the cakes cool completely at room temperature.
  • In the meantime, make the blueberry compote.
  • In a small saucepan on low heat, combine the frozen blueberries and sugar. Stir often till the berries begin to release their juices and thaw. Continue to let them cook for 3 to 4 minutes. Once the liquid is very lightly simmering and the berries have softened, sprinkle the cornflour over it and stir it in thoroughly.
  • Cook for another 1 to 2 minutes until the mixture begins to thicken and coat the back of the spoon. Take it off the heat and let it cool for 20 minutes at room temperature. Then transfer to the fridge until you're ready to assemble. It will thicken further as it chills.
  • Next, make the icing. In a mixing bowl or using a stand mixer, beat the cream cheese until smooth, then add the sugar and butter. Beat to combine, then pour in the whipping cream. Beat again on medium speed until the icing is smooth. It will be a little runny at this stage, so chill for about an hour.
  • Drizzle the icing over the cooled cakes (I prefer to remove the liners), making sure you're doing this on a wire rack placed on a tray to catch the drips. Pour the icing over each cake multiple times, coating them well and scooping up the icing that's on the tray as well. Any leftover icing will keep for 2 to 3 days in the fridge.
  • Finally, spoon the blueberry compote onto each cake. I loved eating them fresh, but the icing sets and thickens to a whipped cream like consistency if you chill the cakes for a few hours. They will keep in an airtight tin in the fridge, for 3 to 4 days. Happy baking!

Notes

*I buy frozen blueberries by Delish on Big Basket.