Individual Blueberry-Lemon Cakes

Baked in mini Weck jars, these picnic-perfect desserts offer the ultimate in portability. They can also be made in individual ramekins instead of jars. If you don't have a convection oven, bake in a conventional oven at 375deg.F; you may need to add a few minutes to the baking time. The recipe can easily be doubled to make 12 cakes.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Individual Blueberry-Lemon Cakes
Review 1 for Individual Blueberry-Lemon Cakes
5 out of 5
5 out of 5
Chocoholic65
,Fort Worth
,Tx
June 10, 2013
Ability level:Intermediate
Cooks for:Over 10 people
Cooks:A few times a year
Would You Recommend? Yes
+2points
3of 4found this review helpful.
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Wonderful Dessert
June 10, 2013
Just made this recipe using glass and ceramic ramekins. Wow! Very easy to put together and bake. The cakes came out picture perfect. Ceramic ramekins took about five minutes longer to cook but were also perfect.
These cakes are not overly sweet and the lemon flavor is somewhat subdued. However, you could vary the ingredients somewhat if you wanted them sweeter or more lemony. As they were, they tasted great and I won't change the recipe in the future.
Overall, this is a great recipe for Spring/Summer cooking. Perfect for a BBQ or picnic dessert.
Pros: Quick, Easy, Appearance, Will Make Again
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Chocoholic65
Fort Worth, TX
Posted June 12, 2013
Another tip or two
One might consider a tad more cornstarch with the blueberries to thicken them up. Also, no doubt about it, this dish is best served warm. The cake takes on a great spongy character when warm. Not so good when cold or even room temperature.
0points
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