Why Make This Recipe
Viral Dot Cakes in Blueberry Lemon Style are not just a treat for your taste buds; they are also a feast for the eyes! These delightful layers of cake, jam, and frosting create a colorful dessert that can brighten up any occasion. Plus, the combination of blueberries and lemon is refreshing and tasty. Whether for a celebration or a simple family dessert, these dot cakes are sure to impress.
How to Make Viral Dot Cakes – Blueberry Lemon Style
Ingredients
- 3 cups all-purpose flour
- 1 1/4 cups granulated cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, melted
- 3 eggs, room temp
- 1 1/4 cup whole milk, room temp
- 3 tsp vanilla extract
- 1 heaping cup fresh blueberries
- 1 cup unsalted butter, softened to room temp
- 1 cup powdered sugar
- 1 tsp vanilla bean paste (can substitute with vanilla extract)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/2 cup blueberry jam
- Non pareil sprinkles
- Small jars, deli containers, or paper soup containers
Directions
- Preheat the oven to 350°F. Grease and line 2 quarter sheet pans (9 x 13) with parchment paper.
- In a large bowl, whisk together flour, cane sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, vanilla extract, milk, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix. Fold in fresh blueberries.
- Divide the batter evenly into the prepared sheet pans and spread it evenly. Bake for 18–24 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- While the cake cools, make the frosting. In a large bowl, beat the softened butter until light and fluffy, about 2–3 minutes using an electric hand mixer. Add powdered sugar, vanilla bean paste, lemon juice, lemon zest, and salt. Beat until smooth and fluffy. If needed, add a splash of milk to loosen the frosting slightly.
- Once the cake is fully cooled, use a round cookie cutter (or the rim of your container) to cut circles out of the cake. Assemble the dot cakes in small clear jars, deli containers, or paper soup containers.
- Start with one cake round at the bottom, then add a thin layer of blueberry jam followed by a layer of lemon vanilla buttercream. Repeat with another cake layer if your container is tall enough. Finish with a thick layer of frosting on top, smoothing it flat with the back of a spoon or offset spatula.
- Pour non pareil sprinkles into a shallow bowl or plate. Carefully flip or dip the frosted top of each cake into the sprinkles until fully coated to create the classic “dot cake” look. Chill for 15–20 minutes before serving for the best texture and clean layers.
How to Serve Viral Dot Cakes – Blueberry Lemon Style
Serve these cakes in their containers for a fun and easy presentation. You can also stack the layers high for a more impressive display. Pair them with a cup of tea or coffee for a delightful afternoon treat.
How to Store Viral Dot Cakes – Blueberry Lemon Style
These cakes can be stored in the refrigerator for up to five days. Keep them in their containers to maintain freshness. If you want to keep them longer, you can freeze the layers before assembling them. Just be sure to wrap them well to prevent freezer burn.
Tips to Make Viral Dot Cakes – Blueberry Lemon Style
- Do not overmix the batter; this will keep your cakes light and fluffy.
- Use fresh blueberries for the best flavor. If you do not have fresh ones, frozen blueberries will work but may release more moisture.
- Chill the cakes after assembly to help the layers set and taste even better when served.
Variation
You can also try other fruits like raspberries or strawberries in place of blueberries, or even add a layer of lemon curd for extra tartness.
FAQs
Can I use a different type of flour?
Yes, you can try cake flour for a lighter texture, but all-purpose flour gives a good balance.
Can I make these cakes without eggs?
Yes! You can use flax eggs or applesauce as substitutes for eggs in this recipe.
How can I make the frosting dairy-free?
Use dairy-free butter alternatives and plant-based milk to make the frosting dairy-free while still achieving a creamy texture.
Viral Dot Cakes - Blueberry Lemon Style
Ingredients
Method
- Preheat the oven to 350°F. Grease and line 2 quarter sheet pans (9 x 13) with parchment paper.
- In a large bowl, whisk together flour, cane sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, vanilla extract, milk, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix. Fold in fresh blueberries.
- Divide the batter evenly into the prepared sheet pans and spread it evenly. Bake for 18-24 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- While the cake cools, make the frosting. In a large bowl, beat the softened butter until light and fluffy, about 2-3 minutes using an electric hand mixer.
- Add powdered sugar, vanilla bean paste, lemon juice, lemon zest, and salt. Beat until smooth and fluffy. If needed, add a splash of milk to loosen the frosting slightly.
- Once the cake is fully cooled, use a round cookie cutter (or the rim of your container) to cut circles out of the cake.
- Assemble the dot cakes in small clear jars, deli containers, or paper soup containers. Start with one cake round at the bottom, then add a thin layer of blueberry jam followed by a layer of lemon vanilla buttercream.
- Repeat with another cake layer if your container is tall enough. Finish with a thick layer of frosting on top, smoothing it flat with the back of a spoon or offset spatula.
- Pour non pareil sprinkles into a shallow bowl or plate. Carefully flip or dip the frosted top of each cake into the sprinkles until fully coated to create the classic 'dot cake' look.
- Chill for 15-20 minutes before serving for the best texture and clean layers.