I made these mini cakes today because I wanted to use up some leftover blackberries before they would go bad. I'm quite happy with the result. Nothing too fancy, just simple and straightforward - a nice summer treat. You could use any kind of berries you like. Adding some white chocolate chunks would probably be a nice idea, I thought, but I had none at home and there was no time for shopping. Why don't you add some chocolate chunks to your batter or some nuts to give those cakes a crunch.
(slightly adapted from Leila Lindholm's Piece of Cake)
1 lemon, grated zest
1tsp vanilla sugar or one teaspoon vanilla extract
2tsp baking powder
1 pinch of salt
1 or 2 tablespoons creme fraiche
icing sugar for dusting
Preheat the oven to 175°C. Line a muffin tray with paper cases or prepare your mini cake paper cases.
Melt butter, add milk and lemon zest. In another bowl, beat eggs, sugar and vanilla sugar until pale and foamy. Mix egg batter with milk batter. Mix flour, baking powder and salt and mix with the liquid batter. Add creme fraiche and mix. Add blackberries and fold in carefully with a ladle. Fill your mixture into the prepared paper cases.
Bake for about 20 minutes. Test whether your cakes are done with a wooden skewer. No cake batter should stick to the wooden skewer.