Blueberry Petite Cakes - VeryVera

Blueberry Petite Cakes

  • Prep Time: 30m
  • Cook Time: 45m


  • 1 c unsalted butter, at room temperature
  • 3 c granulated sugar
  • 1 c heavy cream, at room temperature
  • 2 tsp. pure vanilla extract
  • 2 tsp. lemon extract
  • 2 tsp. orange extract
  • 3 c cake flour (plus more for dusting blueberries)
  • 1/2 tsp. salt
  • 6 large eggs, at room temperature
  • 1 1/2 tsp. orange zest
  • 1 1/2 c frozen blueberries
  • Floured baking spray
  • Fresh blueberries and strawberries, for garnish
  • Mint leaves, for garnish


  1. Preheat the oven to 300F.
  2. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.
  3. While the butter and sugar are creaming, measure out the remaining ingredients for the cake.
  4. In a liquid measuring cup, whisk together the cream, vanilla extract, lemon extract, and orange extract.
  5. In another bowl, whisk together the cake flour and salt.
  6. Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
  7. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
  8. Scrape the sides and bottom of the bowl again.
  9. Let the mixture beat on low speed for 5 minutes.
  10. With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning and ending with the flour mixture. Mix until well blended.
  11. Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
  12. Add the orange zest and mix well. (You add this one last because it gets caught around the paddle, the longer it mixes.)
  13. Place the blueberries in a bowl. Add about ¼ cup of cake flour and toss. This will help them from bleeding and sinking to the bottom of the cake.
  14. Sift excess flour off the blueberries by hand and add the coated blueberries to the batter mixture. Fold in by hand, incorporating completely.
  15. Prepare a 13x18 sheet pan with floured baking spray.
  16. Pour the batter into the prepared pan, it will go right to the top. Tap the pan on the counter to ensure there are no air bubbles.
  17. Bake for 30 minutes, turn the heat up to 325F and bake for an additional 15 minutes.
  18. Remove the cake from the oven. Allow the cake to cool slightly in the pan, on a wire rack, for 15 minutes or until cool enough to handle.
  19. Using a biscuit cutter, cut small circles. Scraps can be put in a Ziploc bag.
  20. Serve warm or at room temperature with a dollop of whipped cream, fresh blueberries and strawberries, and a mint leaf for garnish.