prep time: 20 min | bake time: 30 min | total time: 3 hrs
If you love a dessert that feels like a celebration but doesn’t require a huge occasion, this Mini Blueberry Cake is for you. It is the perfect size for a small gathering or a weekend treat. The texture is incredibly light and airy, while the fresh blueberries burst in every bite, adding a natural sweetness that pairs beautifully with the hint of lemon zest.
The best part is that it is completely eggless and includes easy dairy-free swaps so everyone can enjoy a slice. Whether you are serving it as a tea cake or a layered birthday treat, this small-batch recipe delivers professional results right from your home kitchen.
In a small bowl, mix the cornstarch and water until smooth. Set aside. In a saucepan, combine blueberries and sugar. Cook over medium heat for 3–4 minutes, stirring occasionally, until the berries start to release their juices.
Pour in the cornstarch slurry. Stir as the compote bubbles and transforms into a thick, glossy sauce. Remove from heat, stir in the lemon juice, and let it cool. Chill in the fridge for 2–3 hours until set.
Preheat oven to 350°F (175°C). Grease and line two 6-inch cake pans. In a bowl, combine milk, lemon juice and yogurt. Let sit for 5–10 minutes until slightly curdled.
In another bowl, rub lemon zest into sugar, then add to the milk mixture. Whisk until the sugar is mostly dissolved. Add oil and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Add dry ingredients to the wet and mix until just combined.
Fold in the blueberries gently. Divide the batter evenly between the pans.
Bake for 25–30 minutes, or until the cakes are set and a toothpick comes out clean. Cool in the pan for 20–30 minutes, then transfer to a rack to cool completely. Level the tops with a serrated knife. Wrap and chill if assembling later.
Using an electric hand mixer or stand mixer with a paddle attachment, beat the softened butter for 2–3 minutes until pale and creamy.
Add the powdered sugar in 2–3 additions, beating until light and fluffy, scraping the bowl as needed.
Add the cream cheese and mix on low speed for 30–60 seconds, just until smooth (do not overmix). Mix in the vanilla. If the frosting is too soft, chill for 20–30 minutes until spreadable.
Level the cake layers by trimming the top layer using a serrated knife. Place a small amount of frosting on your cake board to secure the first layer.
Place the first cake layer and spread a layer of cream cheese frosting evenly on top. Add a layer of the chilled blueberry compote over the frosting and spread gently.
Place the second cake layer on top and align properly. Apply a thin crumb coat over the entire cake and chill for 30 minutes.
Frost the cake with a final smooth layer of cream cheese frosting. Use a spatula or bench scraper for a clean finish. Decorate with fresh blueberries or extra compote if desired.
This is a common baking hiccup! To prevent your blueberries from diving to the bottom, make sure to toss them in 2–3 teaspoons of flour before folding them into the batter. This gives the fruit a bit of “grip” so they stay suspended in that fluffy sponge while baking.
Cream cheese frosting can be a bit temperamental. The secret is to use room temperature (not warm) ingredients and to avoid overbeating. Once you add the cream cheese, mix on low speed for only 30–60 seconds. If it still feels a bit soft, just pop it in the fridge for 20 minutes to firm up before you start frosting.
Since this cake has a fresh fruit filling and cream cheese frosting, it belongs in the fridge! Store it in an airtight container for up to 3 days. For the best experience, let your slice sit at room temperature for about 10–15 minutes before serving so the frosting gets that perfect, creamy texture.
If this mini blueberry treat has you in the mood for a full-on baking marathon, try these eggfree recipes:
For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It is designed to help you bake like a pro without ever needing an egg!
