I recently bought my first silicon baking pan. I didn’t realize how flexible these pans can be until I actually handled it, which made me slightly suspicious of whether these would be ideal for baking and holding shapes. Fortunately, the pan more than surpassed my expectations – it’s completely non-stick, does not even need to be greased, the baked goods can be popped right out, and it’s barely a pain to clean. For more on basics of baking with silicon pans and how to check the quality of silicon bake ware, check this link out.
To inaugurate my new mini bundt cake pan, I went with one of my favorites – the lemon blueberry combo. These cakes aren’t as light as muffins, but I also decided to have them without icing or any kind of glaze, so that it’s a great and filling breakfast on-the-go.
Recipe adapted from Taste of Home. Gives 9 mini-cakes
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup 1% milk
- 1 teaspoon lemon extract
- 1.5 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cups fresh or frozen blueberries
- Confectioner’s sugar (optional)
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
- Pour into three 4-in. fluted tube pans coated with cooking spray, filling them only two-thirds of the way.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Dust with confectioner’s sugar or with some glaze if you please.