Lemon & Blueberry Bento Cake

Name: Lemon & Blueberry Bento Cake
Prep time: 25 min
Cook time: 30 min
Total time: 115 min
Yield: 4
Cuisine: Modern European
Ingredients: 2 count Eggs (room temperature); 70 g Sugar; 70 g All-purpose flour; 0.5 tsp Baking powder; 1 tbsp Cornstarch; 30 ml Vegetable oil; 50 ml Milk or Yogurt (keeps it moist); 1 lemon Lemon zest; 2 tbsp Fresh lemon juice; 1 tsp Vanilla extract; 1 pinch Salt; 60 g Fresh blueberries (tossed lightly in flour); 100 ml Heavy cream (for frosting, whipped); 2 tbsp Powdered sugar (for frosting); 1 tsp Lemon extract (for frosting)

This delightful Lemon & Blueberry Bento Cake is a perfect small-batch dessert, ideal for intimate celebrations or a sweet treat for one or two. It features a moist, tender crumb infused with bright lemon zest and juice, studded with juicy fresh blueberries. The cake is then topped with a light and airy lemon-flavored whipped cream frosting, creating a harmonious balance of sweet, tart, and creamy flavors. Follow this simple recipe for a beautiful and delicious bento cake experience.

#Bento Cake

#Lemon

#Blueberry

#Dessert

#Baking

#Mini Cake

#Whipped Cream Frosting

Finished Lemon & Blueberry Bento Cake

Recipe Information

25m

Prep Time

30m

Cook Time

1h 55m

Total Time

Servings

Medium

Modern European

English

Nutrition (per serving)

400

Calories

Protein

55g

Carbs

28g

Fat

Close-up of frosted cake with blueberries

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Slice of cake showing blueberries and moist crumb

Instructions

0/10 completed

1
Preheat your oven to 170°C (340°F) and prepare a small bento cake mold or a 4-inch round cake pan by lightly greasing and flouring it, or lining with parchment paper.
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5m
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Preheat your oven to 170°C (340°F) and prepare a small bento cake mold or a 4-inch round cake pan by lightly greasing and flouring it, or lining with parchment paper.
5m
Ensuring your oven is fully preheated is key for an even bake. Use a small bento cake mold for the authentic look.
2
In a medium bowl, sift together the all-purpose flour, baking powder, cornstarch, and a pinch of salt. Whisk briefly to combine well and set aside.
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3m
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In a medium bowl, sift together the all-purpose flour, baking powder, cornstarch, and a pinch of salt. Whisk briefly to combine well and set aside.
3m
Sifting prevents lumps and incorporates air, leading to a lighter cake texture.
3
In a separate large bowl, whisk the room temperature eggs and granulated sugar together until the mixture is light in color and fluffy, about 3-5 minutes. This creates the base for a tender cake.
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5m
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In a separate large bowl, whisk the room temperature eggs and granulated sugar together until the mixture is light in color and fluffy, about 3-5 minutes. This creates the base for a tender cake.
5m
Using room temperature eggs helps them incorporate more air, resulting in a lighter batter. Don't skip the whisking time!
4
Add the lemon zest, fresh lemon juice, vanilla extract, vegetable oil, and milk (or yogurt) to the egg mixture. Whisk gently until just combined.
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2m
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Add the lemon zest, fresh lemon juice, vanilla extract, vegetable oil, and milk (or yogurt) to the egg mixture. Whisk gently until just combined.
2m
Avoid overmixing at this stage to keep the batter tender. Gently folding is sufficient.
5
Gradually add the sifted dry ingredients to the wet ingredients in 2-3 additions, folding gently with a spatula after each addition until just combined. Be careful not to overmix.
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3m
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Gradually add the sifted dry ingredients to the wet ingredients in 2-3 additions, folding gently with a spatula after each addition until just combined. Be careful not to overmix.
3m
Overmixing develops gluten, which can make your cake tough. Fold gently until no streaks of flour remain.
6
Gently fold in the flour-tossed fresh blueberries into the batter. Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
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1m
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Gently fold in the flour-tossed fresh blueberries into the batter. Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
1m
Don't crush the blueberries while folding; maintain their shape for bursts of flavor.
7
Pour the batter into the prepared bento cake mold and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
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30m
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Pour the batter into the prepared bento cake mold and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
30m
Check for doneness by inserting a toothpick; if it comes out clean, your cake is ready. Avoid opening the oven door too often during baking.
8
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. Cooling thoroughly is crucial before frosting.
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1h
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Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. Cooling thoroughly is crucial before frosting.
1h
A warm cake will melt your frosting, so patience is key! Ensure it's fully cooled before proceeding.
9
While the cake cools, prepare the frosting: In a cold bowl, whip the heavy cream with powdered sugar and lemon extract until stiff peaks form. If using cream cheese, beat cream cheese until smooth, then add powdered sugar and lemon extract, then fold in whipped heavy cream.
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7m
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While the cake cools, prepare the frosting: In a cold bowl, whip the heavy cream with powdered sugar and lemon extract until stiff peaks form. If using cream cheese, beat cream cheese until smooth, then add powdered sugar and lemon extract, then fold in whipped heavy cream.
7m
Chill your bowl and whisk attachments before whipping cream for best results. Do not overbeat, or it may curdle.
10
Once the cake is completely cool, use an offset spatula or knife to spread the lemon whipped cream frosting evenly over the top and sides of the cake. Decorate as desired with extra blueberries or lemon zest.
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5m
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Once the cake is completely cool, use an offset spatula or knife to spread the lemon whipped cream frosting evenly over the top and sides of the cake. Decorate as desired with extra blueberries or lemon zest.
5m
For a smooth finish, use a warm, damp offset spatula. A simple swirl can also look elegant on a bento cake.