Mini Lemon Blueberry Cake with Chocolate Frosting RECIPE - The Blergh 6th Anniversary

Happy 6-year anniversary of my stupid little blog! Thank you for being here.

To celebrate my miniscule number of readers, and because I recently found that we hadn't donated our Easybake like I thought, I set out to bake something lavishly miniature. And I asked you what that miniature food should be.

I really appreciate all of y'all who humored me with suggestions! You suggested: cake, biscuits, pizza, brownies, pie, and pear streusel. Cake was the most frequently suggested and I suppose it made the most sense with everything I had, so cake it was!

I think this might be the first time an experiment of mine turned out delicious the first time around. I've posted the recipe below. Although I used an Easybake oven, you could probably make it in a microwave or mug. I've included suggestions for that in the recipe. I've also posted the video on Youtube. You can see it below the recipe!


Mini Lemon Blueberry Cake with Chocolate Frosting <3
Btw it's unintentionally vegan :)

Cake
1 tbsp blueberries (tbh I just counted out 5 blueberries)
1 tsp sugar
Canola oil
1/2 tbsp softened butter/margarine/solid fat of some kind
4 tsp sugar
1 tsp lemon juice
pinch lemon zest
1/2 tsp vanilla 
1/2 tsp coconut milk
1/4 cup flour
pinch baking powder
pinch salt, optional (I didn't add salt because the margarine I use is salty)
water as needed
add blueberries in and swirl

Frosting
2 tbsp cocoa powder
2 tbsp confectioner's sugar
1 tsp lemon juice, + more as needed
1 tsp water, + more as needed
Mini chocolate chips, optional

Turn on Easybake oven. If you're going to use a full-size oven, preheat to 350 F.
Mash blueberries in a bowl with sugar. Set aside to macerate.
Coat Easybake pans with oil. If you're microwaving in a mug or baking in a single-serving dish, you don't need to oil unless you plan on removing it from the mug/dish.
Whisk butter, sugar, lemon juice, lemon zest, vanilla, and coconut milk until combined. Use a mixing bowl (bonus points if it's mini)
In a separate bowl (or in your mug or single-serving dish), stir together flour and baking powder. Whisk in the liquid mixture until combined. If it's too dry, add water, never more than 1/4 tsp at a time, until it has a sticky consistency closer to soft cookie dough than runny batter. If Easybaking, divide battery equally into two cakepans.
Swirl in the macerated blueberries.
Bake in Easybake oven for 10-12 minutes, or microwave on high for 20-sec intervals, or bake for like a minute at a time? until you can stick a fork in the center and it comes out clean.
Let cool before frosting.


Frosting:
Combine cocoa powder, confectioner's sugar, and water until smooth. If too dry to combine, add more lemon juice or water, a little at a time.
If you're using a mug or single-serving dish, put all the frosting on top and add chocolate chips.
If Easybaking, remove one cooled cake from its pan, top with half the frosting and sprinkle chocolate chips in center, then sandwich the other cake on top and add the rest of the frosting and more chocolate chips as desired.
You may want more frosting than what I have here! If so, just add each of the ingredients a little at a time until you get the consistency you want.



It was so fun pulling my teensy little cake out of the oven! I may make another one to share with my friends this weekend. If you make this let me know how it turns out, and if you have any other suggestions/requests for tiny foods let me know in the comments below, via email, or on Instagram or Facebook.


Heyo also, throwback! Last year for the 5th anniversary Emma gave The Blergh a complete redesign. It's been a year and I still get excited every time I whip out a business card or see the little strawberry logo. She's the coolest. Check out her art.

 World peace and love,

Heather <3

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