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Blue Belles

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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.

Source: Martha Stewart Living, July 2011
Total Time Prep Yield

Ingredients

Directions

Variations

To make a large loaf instead of several little ones, use a 5-by-9-inch loaf pan, and bake for 55 minutes.

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Reviews

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How would you rate this recipe?
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  • Jo-Ella Judkins Lane
    31 JAN, 2015
    can i use frozen blueberries?? anyone tried that yet?
    Reply
  • MS11684348
    18 NOV, 2013
    Perfection (period). Anyone who doesn't give this recipe a glowing review... just didn't know what they were doing. Appearance, flavor, texture... it's all there! I doubled the recipe and baked mini muffins and a loaf. I sliced the loaf and froze the individually wrapped slices for about two weeks. Thawed to room temperature and it was still perfect!
    Reply
  • Pat Houdek
    2 JUL, 2012
    I made Blue Belles for a family gathering last year over the 4th of July... they were delicious! We all drove from 2 to 12 hours, so everyone arrived hungry ~ the Blue Belles were gone so quickly that I wish I'd made more :)
    Reply
  • DaisySoapGirl
    13 SEP, 2011
    I absolutely love these little cakes. I made them exactly as the recipe says, using fresh blueberries, lemons, and other ingredients. They were creamy, buttery and packed full of flavor. I took them to a Gathering for 37 soapmakers and they were a hit. I used the label template in Martha's craft section and the presentation was fantastic. The Wilton nine cavity mini cake pan fits the recipe perfectly. Now my sister is planning to try the recipe for a Federation of The Blind fundraising event.
    Reply
  • Marti97201
    28 JUL, 2011
    This is a delicious recipe! I've made it 3 times already. I do add some extra blueberries though. I love the lemon syrup-it adds something special!
    Reply
  • MS12416833
    18 JUL, 2011
    Didn't like it. They didn't have any taste. Expected a really nice sweetness from the blueberries and the sugar (and I added a little more than called for!) but it just wasn't there. My husband will eat anything that is a baked dessert and even he commented on the lack of sweetness.
    Reply
  • sugarcakes52488
    5 JUL, 2011
    This recipe is so simple and sooooo delicious! I love it, my fiancee loves it, and even the people I work with loved it! The syrup is sweet and tart. The cake is moist and the fresh blue berries mixed with the lemony goodness makes this cake and a year round favorite! Easy to make and easy to taste!
    Reply
  • sweetpeashow
    30 JUN, 2011
    My mother made this for my husband and I. Enjoyed them late night after dinner. What a perfect way to end the month of June. Blueberries and Lemon are a perfect treat for the summer. Oh...I also took it a step further and printed out the blue ribbon art and wrapped them in wax paper as you suggested! It was fun to recreate. Thanks Martha. I was running around the house boasting that I was Martha Stewart....much to my husbands rolling of the eyes. He said, "your mom made them."
    Reply
  • Amyred
    26 JUN, 2011
    OMG this is SOOO good. I don't know how long the syrup took to thicken, but it was fine. I made two standard loaf pans instead of the small ones, but that was just my choice (and, I don't have the tiny loaf pans, but it's a great reason to buy some. I bought some fresh blueberries from the farmer's market the day before, and just put it all together. Don't change a thing. This tea cake is incredibly delicious. You will not be disappointed, just follow the directions.
    Reply
  • kk4books
    24 JUN, 2011
    These little cakes are great tasting and a great gift. I used Wilton's 8 mini loaf pan. My syrup took a lot longer than 4 mins to thicken. I am looking forward to making more fruit loaves for holiday gifts from this basic batter. I hope freezing berries now, that they can be thawed and used later and will taste as good.
    Reply

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