Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Blue Belles 3.8 (67) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 2 hrs Yield: 9 to 2 â„2-by-4-inch cakes With juicy berries and zesty lemon, these tiny cakes pack big flavors. Heading to a friend's house for the weekend? Tasty little loaves made with peak-perfect berries are great gifts for the host. For a blue-ribbon presentation, print these gift labels and attach to wax-paper-wrapped loaves. Ingredients 1 stick unsalted butter, plus more for pans 2 cups all-purpose flour, plus more for pans 1 ½ cups sugar 1 tablespoon finely grated lemon zest, plus ½ cup plus 2 tablespoons fresh lemon juice (from 4 lemons) ¾ cup heavy cream 1 teaspoon pure vanilla extract ¼ teaspoon baking powder ¼ teaspoon baking soda Salt 2 large eggs 6 ounces blueberries (1 ¼ cups) Directions Preheat oven to 350 degrees. Butter nine 2 1/2-by-4-inch baking pans, and dust with flour, tapping out excess. Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes. Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl. Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula. Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes. Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks. Variations To make a large loaf instead of several little ones, use a 5-by-9-inch loaf pan, and bake for 55 minutes. Rate it Print