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Lemon Blueberry Cake Pops

Lemon Blueberry Cake Pops: A Bright Treat to Share!

Lemon Blueberry Cake Pops are delightful bite-sized desserts, bursting with flavor and perfect for any gathering.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 15 minutes
Total Time 1 hour 7 minutes
Servings: 12 cake pops
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free twist.
  • 1 cup Sugar Can be reduced or swapped with a sugar alternative for less sweetness.
  • 1 tbsp Baking Powder Critical leavening agent ensuring the cake is light and fluffy; no substitutes recommended.
  • 1 tsp Salt Essential for balancing the sweetness.
  • 2 tbsp Lemon Zest Always opt for fresh zest for the best results.
For the Wet Ingredients
  • 1 large Egg Replace with a flax egg for a vegan option.
  • 1 cup Milk Choose almond or oat milk for a dairy-free version.
  • 1/2 cup Butter Use vegan butter if you're looking for a dairy-free option.
  • 1 tsp Vanilla Extract Switch it out for almond extract to try something new.
For the Blueberry Mixture
  • 1 cup Blueberries Fresh blueberries are ideal, but frozen ones can be used if not thawed.
  • 4 oz Cream Cheese Vegan cream cheese is a great substitute.
For the Coating
  • 12 oz White Chocolate Dark chocolate can be used for a less sweet alternative.
  • 2 tbsp Additional Lemon Zest Fresh zest is best.

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Spatula
  • Baking pan
  • Parchment Paper
  • Refrigerator
  • freezer
  • Microwave-Safe Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and fresh lemon zest. Whisk until well blended.
  3. In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the bowl of dry ingredients and fold together until just combined.
  5. Gently fold in fresh blueberries.
  6. Pour the batter into the prepared baking pan and bake for 20-22 minutes.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Crumble the cooled cake into a large mixing bowl and mix in softened cream cheese until smooth.
  9. Refrigerate the mixture for about 15 minutes.
  10. Roll the mixture into balls about 1 tablespoon each and place on a lined baking sheet.
  11. Freeze the balls for at least 2-3 hours.
  12. Melt the white chocolate in a microwave-safe bowl, stirring until smooth.
  13. Insert lollipop sticks into each cake ball and return to freeze for another 15-20 minutes.
  14. Dip each cake pop in the melted white chocolate, allowing excess to drip off.
  15. Sprinkle with additional lemon zest and place back on the baking sheet.
  16. Freeze for around 30 minutes, until the chocolate coating is set.

Nutrition

Serving: 1cake popCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

These cake pops can be customized with different types of chocolate for coating.

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