Blueberry Lemon Balls

Name: Blueberry Lemon Balls
Cook time: 40 min
Total time: 2 h 40 min
Yield: 10
Ingredients: 7-10 Tbsp Grease; 150 g Flour; 60 g Sugar; 1 TEASPOON Baking Powder; 150 ml Lemon Buttermilk; 3-4 Tbsp Lemon Buttermilk; 1 Egg (Gr. M); 3 TABLESPOONS tasteless oil (e.g. sunflower oil); 1/2 Organic Lemon; 75 g Blueberries; 1 TABLESPOON whole almonds (with skin); 150 g Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

When they grow up ... Then hopefully their quickly mixed lemon-buttermilk dough will still be so juicy and the icing so sweet!

COOK TIME
40 mins

TOTAL TIME
160 mins

Ingredients

Servings: 10

7-10 Tbsp Grease
150 g Flour
60 g Sugar
1 TEASPOON Baking Powder
150 ml Lemon Buttermilk
3-4 Tbsp Lemon Buttermilk
1 Egg (Gr. M)
3 TABLESPOONS tasteless oil (e.g. sunflower oil)
1/2 Organic Lemon
75 g Blueberries
1 TABLESPOON whole almonds (with skin)
150 g Icing sugar

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease ten troughs (each with 60 ml content) of a mini-ball cake mould. Mix flour, sugar and baking powder. Whisk 150 ml buttermilk with egg, oil and lemon peel. Gradually stir in the flour mixture and mix briefly to a smooth dough. Spread the dough into the bowls. Bake in a hot oven for 15-20 minutes. Turn out of the tin onto a cake rack and let it cool down.
2
Select and wash the berries. Roughly chop the almonds. Sift icing sugar into a bowl and stir with 3-4 tablespoons buttermilk until smooth. Spread the icing on the minigugels. Sprinkle with blueberries and almonds.
3
Tip: Without the right baking tin, the dough quantity is also sufficient for 4-5 cup cakes. Make sure that the coffee cups are ovenproof. The baking time is extended to approx. 25 minutes.