Two of our good friends just moved away.
Yield: 12 servings.
Little Blueberry Cakes
I adapted this recipe from a Bon Appétit recipe for Little Apricot Cakes. Since blueberries are easier to find here, I substituted blueberries for the apricots. I also upped the sugar and lemon zest.
Ingredients:
Nonstick vegetable oil spray
1 cup (125 grams) all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick; 90 grams) unsalted butter, room temperature
2/3 cup (134 grams) granulated sugar
1 large egg
Zest of one lemon
1 teaspoon vanilla extract
1/3 cup whole milk
1/3 cup fresh blueberries, rinsed and dried
2 tablespoons raw sugar
Directions:
Preheat oven to 350 degrees and spray a 12-cup muffin pan with nonstick spray.
Whisk flour, baking powder, and salt in a medium bowl.
Beat butter and sugar in another bowl, using an electric mixer, for about 2 minutes, until pale and fluffy. Add egg, lemon zest, and vanilla; beat until combined. With mixer on low, add 1/3 of dry ingredients followed by 1/2 the milk, and repeat until the last of the flour is mixed in.
Divide batter among the muffin cups evenly, filling each cup only about 1/3 full. Top each with 2 or 3 blueberries, then sprinkle the tops with raw sugar.
Bake for 20-25 minutes, until a toothpick or cake tester comes out clean. Let pan cool for 5 minutes then turn out cakes onto a rack to cool completely.
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