Mini Lemon and Blueberry Sponges with Icing

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    602

Delicious lemon loaves with pops of fruity blueberries, finished with a smooth lemon icing and a vibrant drizzle. Perfect for gifting, afternoon teas or picnics.

recipe updated 2 Jul. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    450 g
  • Lemon icon
    Lemon
    2
  • Lemon icon
    Lemon
    1
  • Golden caster sugar icon
    Golden caster sugar
    250 g
  • Egg icon
    Egg
    5
  • Plain flour icon
    Plain flour
    200 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Blueberries icon
    Blueberries
    200 g
  • Icing sugar icon
    Icing sugar
    430 g
  • Water icon
    Water
    10 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Mini sandwich tin

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease a mini sandwich tin
  4. Fit the Creaming Beater
  5. Add the ingredients into the appliance bowl
  6. Mix until combined and then scrape the bowl - 1 minute, speed 3
  7. Mix until light and fluffy - 2 minutes, speed 1
  8. Then add the next ingredients
  9. Mix until combined - 1 minute, speed 1
  10. Then add the next ingredients
  11. Mix until combined - 1 minute, speed Min
  12. Then add blueberries
  13. Mix until combined - 30 seconds, speed Min
  14. Spoon the mixture into the mini sandwich tin, filling each hole until about 3/4 full
  15. Bake until a skewer inserted comes out clean - 15 minutes, 180ºC
  16. Remove from the oven and let cool
  17. Making the blueberry coulis:
  18. Add the ingredients into a saucepan
  19. Heat until the sugar has dissolved, and blueberries start to break down - 10 minutes, medium heat
  20. Then slightly squash the blueberries
  21. Cook until slightly thickened - 5 minutes, medium heat
  22. Let cool and then strain the mixture into a jug
  23. Making the icing:
  24. Clean the appliance bowl and fit the Creaming Beater
  25. Add butter into the appliance bowl
  26. Mix until smooth - 5 minutes, speed 2
  27. Then add the next ingredients
  28. Mix until light and fluffy - 3 minutes, speed 2
  29. Transfer the icing into a piping bag
  30. Cut each sponge cake in half horizontally
  31. Pipe some icing into half of the cakes
  32. Top with another sponge
  33. Pipe the remaining icing on top of each cake
  34. Drizzle with the blueberry coulis
  35. Serve
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