Mini Blueberry Cake with Cream Cheese Frosting and Jam
Bite size mini blueberry cake made from a delicious lemon sponge. Filled with cream cheese frosting, blueberry jam and decorated with fresh fruit.
Ingredients
Lemon Cake
- 4 eggs (medium)
- 100 g granulated sugar ½ cup
- 30 g vegetable oil 2 tbsp
- 30 g double (heavy) cream 2 tbsp
- 150 g plain white flour 1 ¼ cups
- 5 g baking powder 1 tsp
- 2 g fine salt ½ tsp
- ½ zest of ½ lemon
- gel food colouring
White Chocolate Cream Cheese Frosting
- 100 g white chocolate ⅔ cups
- 100 g unsalted butter ½ cups
- 150 g cream cheese ⅔ cups
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 tablespoon blueberry jam
Instructions
Lemon Cake
- Preheat the oven to 160°C (320°F) with fan. Grease a 20x30 cm (8 x 12 inch) sheet pan and line it with baking paper.
- In a large bowl, beat the eggs and sugar on high until the mixture becomes pale in colour and triples in volume.
- Add the oil, double (heavy) cream and lemon zest into the eggs, mixing to incorporate. At this stage you can also add any food colouring. *
- Sift in the flour, baking powder and salt. Gently fold the dry ingredients into the wet using a spatula. Be gentle, so you don't deflate the air we whipped into the eggs.
- Pour the batter into the lined tray and level it using a spatula. Rap the tray on the work surface a few times to remove any bubbles. Bake for 12 minutes on until a skewer comes out clean.
- Once baked, let the cake cool for 5 minutes, then place it face down on baking paper. Peel off the bottom layer of baking paper (used to line your tray).
- When the cake is cooled, use a 2.5-inch(6.5 cm) cookie cutter to cut out 15 circles. These will be your cake layers.
White chocolate cream cheese frosting
- Melt the white chocolate in the microwave. Start with 30 seconds, then give the chocolate a quick mix. Return to the microwave for a smaller interval of 15 seconds, mixing after each time. Repeat until the chocolate is fully melted, then let the chocolate cool down to room temperature before using it.
- In a medium bowl, beat the butter and salt together using a hand mixer or stand mixer, until the butter becomes paler in colour.
- Add the cooled melted chocolate and cream cheese over the butter mixture . Mix everything for 2-3 minutes until smooth and airy.
- Divide the cream cheese frosting into two and add the blueberry jam to one half. Mix well to combine. If needed, add 1-2 drops of purple food colouring. Place the frosting in a piping bag fitted with a wide star (or round) nozzle.
Assembling the mini cake
- Place one 2.5-inch (6.5 cm)circle of sponge on your plate. Pipe small dollops of cream cheese frosting on the inner perimeter or the circle, forming a ring. Add roughly 1 teaspoon of blueberry jam inside the circle, ensuring it doesn't go over the cream cheese ring.
- Add a second layer of sponge ontop and repeat the process with the frosting and jam.
- Place the top layer of sponge, then decorate the entire top with dollops of cream cheese frosting. Decorate with fresh berries, mint leaves and edible roses or flowers. Enjoy!
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- I recommend you use either powder or gel food colouring for this recipe. Liquid colouring can be used as well, but the resulting colour will not be as vibrant.
- If you don't fancy the lemon sponge, leave out the lemon zest and replace with flavouring of your choosing (vanilla, chocolate etc).
- Having two colours cream cheese frosting is entirely optional. You can use either only plain frosting or add blueberry jam in the entire portion.
- Cream cheese can also be replaced with mascarpone.
- Blueberry jam can be substituted with other jams, preferably berries: strawberry, raspberry etc.
Nutrition
Calories: 719kcal
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