Blueberry Mini Cakes


Moist and fluffy mini vanilla cakes with burst blueberries and simple powdered sugar glaze.

I’m a sucker for all blueberry flavored pastries. Blueberry muffins, blueberry donuts, blueberry scones… Yes please! I’ll be honest, fresh blueberries on their own are one of the only foods I steer clear of, but as soon as they are paired with lovely batter or dough and cooked to the point where they burst and transform the dough around them into that lovely purple hue… I’m all for blueberries at that point.

These little cakes were made with a cute little flower shaped silicone mold I purchased on Amazon, but the batter can be used in a bundt pan or regular loaf as well! To check out the silicone mold I used click Here! If you spend some time looking around, you’ll see they have loads of different shapes for fairly reasonable prices. I got this mold for only $6.99!

To see how I made these adorable and delicious little blueberry cakes… Keep reading!


One of these days I’m going to invest in a fancy light to help with these “in the kitchen” photos, but for now the terrible bulbs on my ceiling will have to do… Sigh.

Anyway… to start out I combined 2 cups of flour in a large mixing bowl with 1 cup of sugar, 2 tsps of baking powder, and a pinch of salt. Then I gave it a good whisk to remove any clumps that may have formed in the flour. After that, I tossed in a heaping cup of blueberries. I mean really heaping… Probably more like a cup and a half but… Never mind that. Put as many blueberries as you like but try to stick to around 1 cup.

At this point, I just tossed the blueberries lightly in the flour mixture. This step is just to insure that the blueberries don’t sink to the bottom of the batter when it cooks in the oven. By rolling them lightly in flour, the batter sticks to them easier and they stay suspended in the batter. Similar to the way you dredge chicken in flour before you fry it.

After the blueberries had been rolled, I moved onto the wet ingredients.

I combined 1/2 cup of Greek yogurt and 1/2 cup of sour cream with 2 eggs, 1 tsp of vanilla, and 1/2 cup of vegetable oil. Cooled, melted butter would work in place of the oil here, as well as coconut oil. I mixed these ingredients together for a few minutes and then I decided I didn’t like how thick it was.

I whisked in about 1/3 cup of milk, until it was slightly thinned out and then added the mixture to the dry ingredients, slowly folding everything in so as not to break up the blueberries too much. The batter should be slightly thick.

Once the batter was finished, I sprayed the flower molds with a little non-stick cooking spray and filled them about 3/4 of the way.

I baked these pretty little things for about 30-35 minutes at 350F and I love the way they turned out. Please note that this batter will make 12+ cakes so you may need to do more than one batch.

Once the little cakes were baked and cooked slightly I mixed together about 1 cup of powdered sugar and whisked it together with 2 tbsps of milk to make the glaze and drizzled it over the top of each cake. My favorite part! Yum!

I hope you enjoy these mini blueberry cakes as much as my family and I did. I also hope that if you have children, they don’t decide that it’s also very fun to crumble a piece into the carpet. Wish me luck on getting that out… Haha!



Blueberry Mini Cakes

Prep time: 10 mins    Cook time: 30-35mins

Yield: 12 cakes


1 cup blueberries

2 cups flour

1 cup sugar

2 eggs

1/2 cup sour cream

1/2 cup greek yogurt

1/3 cup milk

1/2 cup vegetable oil

1 tsp vanilla

2 tsps baking powder

Pinch of salt

*optional glaze-

1 cup powdered sugar

2 tbsps milk

Preheat oven to 350F.

1.) In a large mixing bowl, combine flour, sugar, baking powder, salt. Whisk lightly to remove clumps.

2.) Lighty toss in the blueberries in the flour mixture to coat, set aside.

3.) In another mixing bowl, combine yogurt, sour cream, eggs, vanilla, oil, and milk. Beat together until ingredients combine and become smooth.

4.) Gently fold together the dry ingredients with the wet ingredients, careful not to burst any of the berries with the edge of your spatula.

5.) Spray molds or baking dish lightly with cooking spray and fill 3/4 of the way. Bake for 30-35 minutes or until a toothpick is interred and comes out clean. Remove from oven and allow to cool slightly before removing from molds or dish.

6.) *optional – In a small mixing bowl, whisk together the powdered sugar and 2 tbsps of milk. Drizzle over cakes.


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