Blackberry Lime Napkin Cakes Recipe

Prep Time 25 mins

Cook Time 20 mins

Rest Time 30 mins

Total Time 1 hr 15 mins

Cooking Method: Baking

Cuisine: American

Courses: Brunch, Desserts, Snacks

Difficulty: Intermediate

Cooking Temp: 175 C

Best Season: Summer

Description

Blackberry Lime Napkin Cakes are light, citrusy mini sponge cakes infused with fresh lime zest and topped with juicy blackberries. Perfect for summer gatherings, afternoon tea, or an elegant dessert table, these cakes bring together the tangy freshness of lime with the natural sweetness of blackberries. This easy yet impressive recipe delivers bakery-quality results right from your home kitchen.

Ingredients

For the Cake Batter

1 ½ cup (180 g) all-purpose flour (sifted)
1 ½ tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter (softened)
¾ cup (150 g) granulated sugar
2 large eggs (room temperature)
2 tbsp lime juice (freshly squeezed)
1 tbsp lime zest (finely grated)
½ cup (120 ml) whole milk (room temperature)

For the Blackberry Compote

1 ½ cup (200 g) fresh blackberries (washed and patted dry)
2 tbsp sugar
1 tsp lime juice

For the Glaze & Garnish

1 cup cup (120 g) powdered sugar (sifted)
2 tbsp lime juice (adjust for desired consistency)
Fresh blackberries (for topping)
Lime zest curls (for garnish)

Instructions

Prepare the Cake Pans

1
Lightly grease a 12-cup muffin pan or mini cake molds with butter. Line each mold with small parchment napkin-style liners (to create the “napkin cake” look). Set aside.

Mix Dry Ingredients

2
In a medium bowl, whisk together flour, baking powder, and salt. Keep aside.

Cream Butter & Sugar

3
In a large mixing bowl, beat the softened butter and sugar until pale and fluffy (about 3 minutes using an electric mixer). Add eggs one at a time, beating well after each addition.

Add Lime Flavor

4
Mix in lime juice and zest, ensuring the mixture is fragrant and smooth.

Combine Batter

5
Alternate adding dry ingredients and milk into the butter mixture, beginning and ending with the dry mix. Mix until just combined—avoid overmixing.

Bake the Cakes

6
Divide the batter evenly among the prepared molds (about ¾ full each). Bake at 175 °C for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make Blackberry Compote

7
In a small saucepan, combine blackberries, sugar, and lime juice. Cook over medium heat for 6–8 minutes until the berries break down and form a thick sauce. Allow to cool before using.

Prepare the Lime Glaze

8
In a small bowl, whisk together powdered sugar and lime juice until smooth and pourable. Adjust thickness if needed by adding more sugar (for thicker glaze) or juice (for thinner glaze).

Assemble the Cakes

9
Spoon a little blackberry compote over each cooled cake. Drizzle with lime glaze. Top with a fresh blackberry and a curl of lime zest for garnish.

Note

Storage: Keep cakes in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.

Make Ahead: Cakes can be baked a day ahead; glaze and garnish just before serving.

Variations: Try raspberries or blueberries instead of blackberries. Add coconut flakes for a tropical twist.

Serving Tip: These cakes pair beautifully with a cup of green tea or iced herbal tea in summer.

Keywords: blackberry lime cake, mini sponge cakes, summer dessert, easy baking recipe

Read it online: https://petitepanini.com/recipe/blackberry-lime-napkin-cakes-recipe/