Mini Lemon Blueberry Poundcakes for #SummerDessertWeek

Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can't wait to share all of these summer-themed desserts with y'all and celebrate summertime sweets all week long!

What's halfway between a muffin and a cupcake and filled with delicious summer flavors?

I'll give you a hint: it's today's recipe.

Denser than a traditional cupcake, but still sweet and fruity, I give you--mini poundcakes. Yes, they are basically cupcake poundcakes. And yes, they are fantastic.

A great brunch addition with optional crumb topping, these little beauties taste amazing with some tea on the side. I think you'll be pleased!

BUT WAIT! First--

Check out the amazing #SummerDessertWeek recipes from our bloggers today!  

Sweet Summertime Cakes:
  Pineapple Pistachio Marshmallow Cream Cake from Daily Dish Recipes
  Old Fashioned Chocolate Church Cake from 4 Sons 'R' Us  

  Baked Desserts:
Coconut Sweet Bread with Lime Glaze from The Domestic Kitchen

Ok--onto the recipe!

Mini Lemon Blueberry Poundcakes
  • 1/3 cup butter, softened
  • 1/2 block cream cheese (4oz) room temp
  • 2 cups sugar
  • 3 eggs
  • 1 lemon, juiced and zested
  • 2 tsp vanilla
  • 1 pint blueberries (can be 1-2 cups frozen)
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream

Optional topping

  • 3 tbsp butter, melted
  • 1/2 cup brown sugar
  • 3 tbsp flour

-Pre-heat oven to 350 degrees F. Line a 12-cup muffin tin with liners or grease liberally.

-In one bowl, sift together the dry ingredients.

-Cream the butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time. Once well mixed, add the lemon juice and peel.

-Fold the dry ingredients into the wet. When fully combined, slowly add the blueberries. Pour into prepared cupcake wells. If desired, add crumb topping.

-Bake for 350 degrees F for 25 minutes or until a toothpick inserted into the center comes out clean.

Now, for the Contest!

a Rafflecopter giveaway
Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.

  Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie CrystalsAdam’s ExtractRed Star YeastSusquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.