Mini Blueberry Cake
This mini blueberry cake is perfect when you want something small, simple, and special. It’s soft, light, and packed with juicy blueberries, finished with a creamy frosting that adds just the right balance.
Yield: 8 servings
Ingredients
Homemade Blueberry Compote
- 150 g Blueberries fresh or frozen
- 30 g Cane or Castor Sugar
- 8 g Cornstarch
- 2 tbsp Water
- 2 tsp Lemon Juice
Blueberry Cake
- 180 ml Milk room temperature; see notes for option
- 12 ml Lemon Juice or white vinegar
- 60 g Unsweetened Yogurt room temperature; see notes for option
- 1 Zest of 1 lemon
- 180 g Cane Sugar or castor sugar
- 1 tsp Vanilla Extract
- 80 ml Sunflower Oil or any neutral oil
- 210 g All-Purpose Flour
- 8 g Cornstarch
- 1 + 1/2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/8 tsp Salt
- 80 g Fresh Blueberries (40 g per layer), tossed in 2–3 tsp flour
Cream Cheese Frosting
- 220 g Butter softened; see notes for option
- 1 tsp Vanilla Extract
- 200 g Powdered Sugar or icing sugar; sifted
- 220 g Cream Cheese room temperature; see notes for options
Instructions
How to Make Homemade Blueberry Compote
- In a small bowl, whisk the cornstarch and water together until completely smooth. Set this aside for later.
- Combine the blueberries, sugar and a splash of water in a saucepan over low-medium heat. Cook for 3-4 minutes, stirring occasionally, until the berries begin to soften and release their natural juices.
- Pour in the cornstarch slurry. Stir constantly as the compote bubbles and transforms into a thick, glossy sauce for approximately 2 minutes
- Remove the pan from the heat and stir in the lemon juice. Transfer into a heat proof container, cover with plastic wrap in direct contact with the compote then refrigerate for 2–3 hours until fully set.
How to Mini Make Blueberry Cake
- Preheat your oven to 350°F (175°C). Grease two 6-inch (15cm) cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, combine the milk, lemon juice, and yogurt. Let the mixture sit for about 5 minutes until it looks slightly curdled; this creates a homemade buttermilk that ensures a tender crumb.
- In a separate bowl, rub the fresh lemon zest into the sugar with your fingertips until fragrant. Pour in the milk mixture and whisk until the sugar is mostly dissolved.
- Add oil and vanilla extract, whisking until the wet ingredients are smooth and well combined.
- Sift flour, cornstarch, baking powder, baking soda, and salt into the liquid ingredients, mixing until just combined.
- Gently fold in the flour-tossed blueberries, being careful not to overwork the batter. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 30 minutes before transferring them to a wire rack to cool completely.
- Once cooled, level the tops with a serrated knife for even stacking. If you aren't assembling immediately, wrap the layers tightly in plastic wrap and chill in the fridge.
How to Make Cream Cheese Frosting
- Using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature butter for 2 minutes until it is pale, light, and creamy.
- Add the sifted powdered sugar in two or three additions, beating well after each one until the mixture is fluffy. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- Add the vanilla extract and mix briefly to combine.
- Add the room temperature cream cheese and mix on low speed for only 30–60 seconds, just until smooth and combined. It is important to avoid overmixing at this stage, as it can cause the frosting to lose its structure and become too soft.
- If the frosting feels too soft for spreading, refrigerate it for 30 minutes before assembling the cake. It should be smooth, creamy, and hold its shape while remaining perfectly spreadable.
How to Assemble the Mini Blueberry Cake
- Level the cake layers by carefully trimming the domed tops with a serrated knife to ensure a flat, even surface. Place a small dollop of frosting in the center of your cake board or plate to secure the first layer in place.
- Position the first cake layer on the board and spread an even layer of cream cheese frosting over the top. To keep the filling secure, you can pipe a small border of frosting around the edge to create a "dam," then gently spread a thick layer of chilled blueberry compote within the center.
- Place the second cake layer on top, cut-side down, and align it carefully to ensure the cake is straight.
- Apply a thin crumb coat of frosting over the top and sides of the entire cake to seal in any loose crumbs. Chill the cake in the refrigerator for 30 minutes to let this layer set.
- Once chilled, apply a final, generous layer of cream cheese frosting. Use an offset spatula or a bench scraper to smooth out the sides for a clean, professional finish.
- Decorate the top with fresh blueberries or a swirl of extra compote if desired.
- Chill the assembled cake for another 30 minutes to allow everything to set perfectly. For the best flavor and texture, let the cake sit at room temperature for 10–15 minutes before slicing and serving.
Notes
- Cup vs Scale: Cup measurements are approximate; for best results, use a digital scale and measure in grams.
- Prep First: Measure and prep all ingredients before starting for a smoother process.
- Spoons: Use proper measuring spoons for tsp and tbsp, not regular eating spoons.
- Milk: Use any low-fat dairy-free milk like almond, soy, or oat (Califia Farms, Oatly, Silk), or regular low-fat/whole milk.
- Butter: Use dairy-free salted butter sticks (Miyoko’s, Earth Balance, Country Crock Plant Butter) or regular salted butter.
- Sugar: Cane sugar can be replaced with granulated or castor sugar; choose vegan-friendly options like organic cane sugar or coconut sugar.
- Yogurt / Sour Cream: Use dairy-free unsweetened yogurt or sour cream (So Delicious, Kite Hill, Forager) or regular Greek yogurt/sour cream.
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