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I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember making cake pops for my niece's birthday a few years back. It was a chaotic but fun experience, especially when everyone got involved in the decorating! There's something so satisfying about turning a simple cake into these adorable, portable treats. These Blueberry Lemon Burst Cake Pops are a twist on the classic, and trust me, the combination of tart lemon and sweet blueberry is a real winner.
Have you ever wondered what makes cake pops so irresistible? Is it their perfect size, the creamy glaze, or the sprinkles? It’s probably all three! But the best part is how customizable they are. Feel free to adjust the amount of lemon zest or add other berries – raspberries would be fantastic. And for those who aren't big fans of sprinkles (do those people even exist?), a simple drizzle of white chocolate works wonders too. I once tried adding a hint of lavender to the glaze, and it was surprisingly delicious!
I know, I know, cake pops can seem intimidating. But trust me, they're way easier than they look! The key is to not overbake the cake and to let the cake balls chill properly before dipping. A little patience goes a long way. And even if they don’t turn out perfectly, they'll still taste amazing. So, lets just jump right in, shall we?
Required Equipments
- 9x13 inch Baking Pan
- Large Mixing Bowls
- Whisk
- Electric Mixer
- Parchment Paper
- Lollipop Sticks
Blueberry Lemon Burst Cake Pops: Frequently Asked Questions
Blueberry Lemon Burst Cake Pops
Brighten your day with these Blueberry Lemon Burst Cake Pops! Moist lemon cake is swirled with juicy blueberries, dipped in a tangy glaze, and finished with a sprinkle of sunshine. They're the perfect bite-sized treat for any celebration – or just because!
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 45 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Blueberries: Gently fold in the blueberries. Be careful not to overmix, or the blueberries will bleed into the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before crumbling.
- Crumble the Cake: Once the cake is cool, crumble it into a large bowl. Make sure there aren't any big chunks remaining.
- Mix in Frosting: Add the cream cheese frosting to the crumbled cake. Mix well until the mixture is moist and holds together when pressed. You may need slightly more or less frosting depending on how moist the cake is.
- Shape the Cake Pops: Roll the mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help them firm up. This step is IMPORTANT!
- Melt the Coating: While the cake balls are chilling, melt the white chocolate candy melts according to package directions. Be careful not to overheat the chocolate, or it will seize.
- Dip the Sticks: Dip the end of a lollipop stick into the melted chocolate and insert it halfway into a cake ball. Repeat with all cake balls. Return the cake pops to the refrigerator for another 10 minutes to allow the chocolate to set.
- Dip the Cake Pops: Remove the cake pops from the refrigerator. Dip each cake pop into the melted chocolate, turning to coat evenly. Gently tap off any excess chocolate.
- Decorate: Immediately sprinkle the cake pops with your favorite sprinkles or drizzle with additional melted chocolate. Get creative!
- Set and Enjoy: Place the decorated cake pops back on the parchment-lined baking sheet and let them set completely. This will take about 20-30 minutes. Once set, enjoy your delicious Blueberry Lemon Burst Cake Pops!
📝 Notes
- For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
- If you don't have cream cheese frosting, you can use vanilla buttercream frosting.
- Store leftover cake pops in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 220 kcal
Protein: 2 g
Fat: 11 g
Carbohydrates: 30 g
Fiber: 0.5 g
Calcium: 20 mg
