Blueberry & Lemon Curd Mini Sponges | Lakeland Blog | Lakeland Inspiration
These yummy little cakes are the perfect tea-time treat, and the sponges are so easy to make in our 12-Hole Loose-Based Mini Sandwich Tin.
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Ingredients
- 170g, butter, at room temperature
- 170g, caster sugar
- 3, large eggs, beaten
- 100g, natural Greek-style yoghurt
- 1 tsp, vanilla extract
- 100g, blueberries, plus a few to decorate
- 170g, self-raising flour
- A pinch, salt
- 40g, butter
- 40g, caster sugar
- 1, egg
- A small amount, finely grated zest and juice of ½ lemon
- 100g, butter, at room temperature
- 100g, icing sugar, plus extra for sprinkling
- 2 tsp, lemon juice
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