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 25 Jun. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    450 g
  • Lemon icon
    Lemon
    2
  • 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
  • Lemon icon
    Lemon
    1

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Piping bag
  • kCook icon Jug
  • 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 Knife Blade (or Max Blade)
  5. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  6. Mix until combined - 2 minutes, speed 5
  7. Mix until light and fluffy - 2 minutes, speed 6
  8. Then add the next ingredients
  9. Mix until combined - 1 minute, speed 5
  10. Then add the next ingredients
  11. Mix until combined - 1 minute, speed 5
  12. Then add blueberries
  13. Mix until combined - 30 seconds, speed 1
  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 drizzle:
  18. Clean the appliance bowl and fit the Stir Tool
  19. Add the ingredients into the appliance bowl, attach the lid without the filler cap
  20. Cook until the sugar has dissolved, and blueberries start to break down - 10 minutes, 95ºC, speed 2
  21. Then slightly squash the blueberries
  22. Cook until slightly thickened - 5 minutes, 95ºC, speed 2
  23. Let cool
  24. Strain the mixture into a jug
  25. Making the icing:
  26. Clean the appliance bowl and fit the Knife Blade (or Max Blade for kCook Multi)
  27. Add butter into the appliance bowl, attach the lid without the filler cap
  28. Mix until smooth - 5 minutes, speed 2
  29. Then add the next ingredients
  30. Mix until light and fluffy - 3 minutes, speed 2
  31. Transfer the icing into a piping bag
  32. Cut each sponge cake in half horizontally
  33. Pipe some icing into half of the cakes
  34. Top with another sponge
  35. Pipe the remaining icing on top of each cake
  36. Drizzle with the blueberry coulis
  37. Serve
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