Can I make these mini cakes ahead of time for a party?

Absolutely! These mini cakes actually taste even better the day after baking as the flavors have time to meld. Make them up to two days ahead and store in airtight containers. You can also freeze them for up to a month and thaw them the morning of your event.

What's the best way to prevent blueberries from sinking to the bottom?

The key is coating fresh blueberries lightly with flour before folding them into the batter. This creates a barrier that helps suspend them throughout the cake during baking. Also, don't overmix once you add the berries – gentle folding preserves their shape and placement.

Can I use a regular muffin tin instead of special mini cake pans?

Yes, a standard muffin tin works perfectly for making these mini cakes! The baking time might need slight adjustment – start checking for doneness around 16-18 minutes. The texture will be slightly more muffin-like, but the flavor will be just as delicious and the individual serving size remains the same.

Mini Cakes Made Easy: 7 Blueberry Favorites

Description

Tender, golden mini cakes bursting with juicy blueberries-perfect for brunch, dinner parties, or just a sweet treat for yourself. Individual-sized and irresistibly moist, these mini cakes are as charming as they are delicious.

Ingredients

Scale

For the cake batter:

2 cups all-purpose flour

1½ cups granulated sugar

½ cup unsalted butter, softened

2 large eggs, room temperature

1 cup whole milk

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

1½ cups fresh blueberries (or 1¼ cups if using frozen)

1 tablespoon flour for coating berries

For optional glaze:

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

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Instructions

1. Prep Pans & Ingredients

Preheat oven to 375°F (190°C).
Grease mini cake pans or muffin tin with butter and dust lightly with flour.

2. Make the Batter

Cream ½ cup softened butter and 1½ cups sugar until light and fluffy (3–4 mins).
Beat in 2 eggs, one at a time, then stir in 1 tsp vanilla.
Whisk together 2 cups flour, 2 tsp baking powder, ½ tsp salt.
Add dry ingredients alternately with 1 cup milk, starting and ending with flour. Mix just until combined.

3. Add Blueberries

Toss 1½ cups blueberries with 1 tbsp flour. Gently fold into batter.

4. Bake

Divide batter into prepared pans (¾ full).
Bake 18–22 mins until golden and toothpick inserted comes out clean or with a few moist crumbs.
Cool 10 mins in pan, then 20 mins fully.

5. Optional Glaze

Whisk 1 cup powdered sugar, 2–3 tbsp milk, ½ tsp vanilla. Drizzle over cooled cakes.

Notes

Room-temp ingredients = better texture.

Flour-coated berries prevent sinking.

Test oven temperature; 25° variance affects baking.

Avoid overmixing, stop once no dry flour remains.

Properly grease pans for easy release.