Blueberry Mini Cakes

Instructions

Step 1: Preheat the oven to 350°F and lightly grease the shaped baking molds.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Step 3: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.

Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 5: In a small saucepan, combine the blueberries, lemon juice, and cornstarch over medium heat until the blueberries begin to soften and release their juices.

Step 6: Spoon a small amount of batter into each mold, add a spoonful of blueberry filling, then cover with more batter.

Step 7: Bake for 15 to 20 minutes or until the mini cakes are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Allow the cakes to cool for a few minutes before removing them from the molds.

Step 9: Serve warm or at room temperature with extra blueberries if desired.

Storage and Reheating Tips

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 10 to 15 seconds or warm in the oven at 300°F for a few minutes before serving.