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Stacked mini cakes on white marble surface with metal props around

Lemon Blackberry Cakes

Sweet, lemony with little bursts of blackberries, these little cakes are one of the best I've ever made. They freeze well and you can use other berries.

  • Total Time: 1 hour 50 minutes
  • Yield: 6 mini cakes


  • 5 tablespoons unsalted butter, at room temperature
  • 1/4 cup all-purpose or cake flour (use rice flour for a GF version)
  • 1/2 cup almond flour or same amount of finely ground almonds
  • 1/2 cup powdered sugar
  • Pinch of salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract or paste
  • 1 teaspoon lemon zest (about 1 lemon)
  • 2 egg whites (lightly beaten until foamy)
  • 2/3 cup blackberries, fresh or frozen


  1. Preheat oven to 350ºC.
  2. Butter or spray 6 mini brioche or muffin molds.
  3. Melt the butter in a small bowl and set aside.
  4. In a large bowl, mix the sifted flour and confectioners’ sugar together with the almond meal, salt and baking powder.
  5. Make a well in the center and add the vanilla extract or paste, zest and egg whites.
  6. Mix until well combined. Add the melted butter and mix carefully until fully incorporated. The mixture will be silky and shiny.
  7. Cut the blackberries in thirds.
  8. Put the individual molds on a cookie tray, and divide the batter evenly among them.
  9. Add the blackberry pieces on top.
  10. Bake for about 30 minutes, until a tester inserted in center comes out clean.
  11. Cool 10 minutes on a wire rack and then carefully remove from pans. Cool completely.
  12. Dust with powdered sugar and serve.


Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Mini pans: I like to use these fluted brioche molds because they look cute, but regular muffin ones work just as well. You might get more cakes depending on the size. Just make sure you fill them no more than 3/4 of their capacity.

Flavorings: you can use citrus zest like the lemon in the recipe and also orange. Or pure lemon or orange extracts, about 1/2 a teaspoon.

Gluten free variation: the original recipe was GF, so it's easily adaptable. Substitute rice flour (white or brown) for the regular flour, same amount.

Berries: use frozen blackberries directly from the freezer, no need to thaw them. Raspberries and blueberries also go very well with this recipe.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Keywords: lemon blackberry cakes