With a lemonade concentrate glaze

This recipe started off with a page ripped from the magazine Better Homes and Gardens. My mom brought it home and asked me to make it. So I did. And well…let’s just say I didn’t like the overly buttery cake that barley tasted like lemons. Nope, did not like that one bit. HOWEVER, I thought the idea was really cool so I decided to fiddle around in the kitchen to figure out a recipe for a good tasting lemonade cake! It took a few tries, but I finally came up with a recipe that tastes great! Little mini cakes with individual bursts of blueberry. It kind of reminds me of a lemon meringue pie…but in cake form. Mm mm!

In my recipe, I bake the cake in mini muffin tins so they’re one or two biters. I use Greek yogurt and butter to keep it incrediblyyyy moist and lemon zest for an extra kick of citrus. The secret to the recipe is to add lemonade concentrate (the stuff they sell in the frozen food section). It gives you a sweet tanginess that instantly reminds you of lemonade on a hot summer day. You guys know I love to zone out and do some assembly line cooking…well…this is one of those times, so don’t leave this recipe for last minute baking. It takes some time to fill all 64 mini muffin cups with batter (not to mention putting a single blueberry in each one)…but it’s worth it. If you’re pressed for time (or patience), mix the blueberries into the batter and make larger cupcakes or an actual cake, it will still be great. **Also, if you want even more lemonade flavor, mix a couple tablespoons of the lemonade concentrate with powder sugar to make a glaze…I did it on some of the test recipes and liked it a lot!**


2 cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 stick butter (room temperature)

1 cup sugar

1 egg

6 oz Greek yogurt (plain or lemon flavored)

½ cup frozen lemonade concentrate (defrosted)

1 lemon (for the zest)

64 blueberries


Preheat the oven to 375 degrees Fahrenheit.

In a large bowl, combine the flour, baking powder/soda, and salt. Stir to combine.

In another large bowl, mix together the butter and sugar until thoroughly incorporated. Mix in the egg. Mix in the Greek yogurt, lemonade concentrate, and the zest of 1 lemon. Mix everything until light and creamy.

Slowly add the dry ingredients into the wet until everything is combined. The batter will be a little stiffer than normal cake batters, but don’t worry, it’s not a dense cake!

Spray your mini muffin tins with nonstick spray or put a muffin liner in each one. Add 1 – 1½ teaspoons of batter in each tin (should be about ½ – ¾ filled). Put 1 blueberry in each of the tins, pressing LIGHTLY into the batter.

Bake for 13 minutes.

Allow to cool for 5 minutes before removing from the tins.