Blueberry Lemon Tea Cakes

🧂 Ingredients

• 3 cups gluten free flour

  (I used Cup4Cup)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 cup salted butter

  melted (2 sticks)
• 2 cups Monk Fruit sweetener

  (I used a brand without erythritol)
• 6 large eggs
• 2 tsp. pure vanilla extract

  (No substitutions)
• 2 tsp. lemon extract

  (do not leave out of recipe)
• 2 tbsp. lemon zest
• 1/4 cup lemon juice
• 1 cup sour cream
• 2 pints blueberries

  (dry pints) washed and patted dry
• 3 cups Monk Fruit sweetener

  or as needed
• 2 tbsp. lemon juice
• 1 tsp. lemon extract
• 2 tsp. lemon zest

  if desired
• 1 cup half-and-half

  or as needed for correct consistency
• 35 large fresh blueberries

  washed and patted dry

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Grease and flour (with gluten free flour) very generously, 35 miniature Bundt
  pans.
• 3 Melt butter and set aside.
• 4 In a small mixing bowl, combine gluten free flour, baking powder, baking soda
  and salt.
• 5 Set aside.
• 6 In a medium mixing bowl, combine monk fruit sugar and eggs.
• 7 Mix on medium speed for 2 minutes to allow plenty of air to fluff the batter.
• 8 Add melted butter to sugar/egg mixture and mix again.
• 9 Add vanilla, lemon extract, lemon zest and lemon juice and mix again.
• 10 Finally, add the sour cream and mix one more time.
• 11 Add dry ingredients and blueberries and mix well.
• 12 Spoon batter into 35 prepared miniature Bundt pans.
• 13 Bake at 350 degrees for 17-20 minutes or until a toothpick inserted in center
  comes out clean.
• 14 Remove from oven.
• 15 Allow cakes to cool completely before transferring to a wire rack.
• 16 Prepare icing.
• 17 Glaze individual tea cakes with the icing.
• 18 Sprinkle with lemon zest if desired.
• 19 Place a fresh blueberry in the center of each cake. 
• 20 Combine monk fruit sugar, lemon juice, lemon extract and as much half and half
  as needed to make a thick icing.
• 21 Spoon icing into a Glad-Lock bag (without the “stand and fill” bottom).
• 22 Cut off a corner and pipe icing over top of individual tea cakes.
• 23 Sprinkle the tops with lemon zest.
• 24 Add a blueberry in the center.
• 25 Allow icing to dry before serving.
• 26 (This will take 20-30 minutes).

Nutrition Info