These pretty and petite, fruit-filled cakes boast the fresh taste of blueberries and blackberries while a sumptuously sweet Honeyed Whipped Cream crowns each peak. Pictured with our Chocolate-Walnut Brownies and Hibiscus Shortbread.
Blueberry-Blackberry Cakes with Honeyed Whipped Cream
Serves: 48
Ingredients
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup granulated sugar
- 1⁄4 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour*
- 1 cup almond flour*
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup whole milk
- 1 1⁄2 cups fresh small blueberries
- 1 cup chopped fresh blackberries**
- 1⁄3 cup demerara sugar
- Honeyed Whipped Cream (recipe follows)
- Garnish: fresh blueberries
Instructions
- Preheat oven to 375°. Spray 2 (24-well) mini muffin pans well with cooking spray.***
- In a large bowl, beat together butter, granulated sugar, and brown sugar with a mixer at medium-high speed for 2 minutes, scraping down sides of bowl as necessary. Beat in eggs, one at a time, until well incorporated. Beat in vanilla extract.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, allspice, and salt. Using a fine-mesh sieve, sift mixture to combine further. Add to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture, beating at low speed, and scraping down sides of bowl as necessary. Using a large spoon or a rubber spatula, gently stir in blueberries and blackberries.
- • Using a levered 1 1⁄2-tablespoon scoop, drop batter into wells of prepared pans. (Don’t fill more than three-fourths full or cakes will overflow.) Sprinkle tops of cake lightly with demerara sugar.
- Bake until a wooden pick inserted in the centers comes out clean and edges of cakes are golden brown, 9 to 11 minutes. (Don’t overbake, or cakes will be dry.)
- Using the tip of a knife, gently and carefully loosen edges and sides of each cake from pan. Let cool in pan until cakes can be removed easily and flipped upside down on a wire rack. Let cakes cool completely. When cool, store in an airtight container with cakes separated by wax paper.
- Just before serving cakes, fill a piping bag fitted with a large open-star tip (Wilton #1M) with Honeyed Whipped Cream. Pipe an upright dollop of cream onto each cake. Garnish each cake with a fresh blueberry, if desired.
Notes
*Whisk flour in container and measure by the spoon-and-level method.
**If blackberries are large, cut into pieces the size of blueberries and toss with a small amount of flour to help absorb juice before adding to batter.
***Make sure spray covers the top edges of each well so that the cakes don’t stick from the fruit juices.
**If blackberries are large, cut into pieces the size of blueberries and toss with a small amount of flour to help absorb juice before adding to batter.
***Make sure spray covers the top edges of each well so that the cakes don’t stick from the fruit juices.
Honeyed Whipped Cream
Serves: approximately 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons honey
Instructions
- In a deep bowl, beat together cream and vanilla extract with a mixer at high speed until thickened and creamy. Beat in honey until incorporated. Cover, refrigerate, and use within a day.
