Blueberry Zebra Cakes

If you were a product of the eighties then you probably are well aware of Little Debbie and everything she (or they) made around that time. Because my mom was a hippie health nut, I never had anything from Little Debbie in my house. But, I was well aware of what they made as most of the kids in my school came to lunch every day with something by Little Debbie. And all I could do was watch them eat their Zebra Cakes or Oatmeal Cream Pies in envy while I sat there with my apples and carrot sticks.

I believe I’ve had a Zebra Cake all of twice in my life. But, I remember them being pretty magical. And I bet you if I ate one now, they would be horrible haha. That’s what memory does to your brain, makes you nostalgic for things you may want nothing to do with today. But, that is part of what nostalgia is! And while I only had the elusive Zebra Cakes twice in my life, I do have a nostalgic memory of them. And while I could go to the store and buy a Zebra Cake today, I think I want to keep my fond memory of them instead. And so I preface this recipe post by saying, these are not exactly Zebra Cakes. But, these are a take on my memory of them – but with added blueberries.

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Blueberry zebra cakes recipe. Homemade zebra cakes recipe. The best homemade zebra cakes recipe. High altitude zebra cakes recipe. Easy zebra cakes recipe. How to make homemade zebra cakes. The best blueberry zebra cakes recipe.

While traditional Zebra Cakes are probably some kind of yellow sponge cake with a whipped cream filling and then topped in white chocolate with a drizzle of fudge. I have made something a little bit more sophisticated, but will still take you down memory lane. I made a vanilla blueberry cake, and instead of filling it with whipped cream, I added a vanilla frosting and basically made a giant cake ball (because cake balls are my favorite thing ever). And then I coated them in white chocolate, topped them with a drizzle of milk chocolate, and a couple fresh blueberries. This is the Zebra Cake you can count on enjoying today!

Plus, this individual white chocolate covered cake is just really cute. And perfect for Easter! What better way to serve an Easter dessert than with individual cakes – how boujie of you! So, if you are looking for something new to bake this Easter, then try my Blueberry Zebra Cakes.

Tips for Making the Best Blueberry Zebra Cakes

• I didn’t temper the chocolate for these cakes, as they have to be stored in the fridge because there is heavy whipping cream in the frosting. So, I didn’t feel the need to temper the chocolate as it is extra time. But, if you are serving these at a party then you may want to temper the chocolate so they can sit out longer and not get sweaty.

• I used a piping bag to drizzle the milk chocolate on top of the cakes. But, you can also use just a spoon or fork as well.

• These are a great dessert to make ahead of time, as they are completely coated in chocolate so it keeps the cake very moist! Make sure to store in the fridge, but feel free to make these a day ahead of when you want to serve them.

Why Organic?
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Blueberry zebra cakes recipe. Homemade zebra cakes recipe. The best homemade zebra cakes recipe. High altitude zebra cakes recipe. Easy zebra cakes recipe. How to make homemade zebra cakes. The best blueberry zebra cakes recipe.
Blueberry zebra cakes recipe. Homemade zebra cakes recipe. The best homemade zebra cakes recipe. High altitude zebra cakes recipe. Easy zebra cakes recipe. How to make homemade zebra cakes. The best blueberry zebra cakes recipe.
Blueberry zebra cakes recipe. Homemade zebra cakes recipe. The best homemade zebra cakes recipe. High altitude zebra cakes recipe. Easy zebra cakes recipe. How to make homemade zebra cakes. The best blueberry zebra cakes recipe.

Blueberry Zebra Cakes
Makes 9 mini cakes

Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
1/2 cup organic milk
57 grams (1/4 cup) organic sour cream
170 grams (1 cup plus 3 tablespoons) natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
4 ounces (113 grams) organic blueberries

Frosting
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
2 to 3 teaspoons organic heavy whipping cream
1 teaspoon organic vanilla extract

Coating
25 ounces (708 grams) organic white chocolate, chopped
4 ounces (113 grams) organic milk chocolate, chopped
2 ounces (57 grams) organic blueberries

Method
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the eggs, milk, and sour cream and mix on low until combined. Scrape down the sides of the bowl with a spatula and mix again to combined.

Add the cake flour, baking powder, and fine sea salt in that order, and mix on low until combined into a smooth batter. Fold in the blueberries using a spatula. Transfer the batter to the prepared pans, they should weigh about 255 grams each.

Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, heavy whipping cream, and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Be sure to scrape down the sides of the bowl and mix to combine completely.

Line a baking sheet with parchment paper.

Using your hands, break up the cakes and add into the mixing bowl with the frosting. Mix completely until the mixture is uniform. Form small round disks of cake mixture. I like to weigh them so they are all the same size, they should be about 113 grams each. I also use a 3-inch cookie cutter to use to form them into a round disk. Place the cookie cutter on the prepared baking sheet, and press the cake into it and then remove the cookie cutter. Repeat with the rest of the mini cakes.

Place the cookie sheet in the freezer and allow the cakes to harden.

To make the coating: Using a double boiler, add all of the white chocolate and melt completely. Remove from the heat. Remove the baking sheet from the freezer, and using a fork to set the little cakes on, dip each cake into the white chocolate, so the excess chocolate can drip off the fork. Place the cake back on the parchment paper. Repeat with all the little cakes. Once they are all covered, place the cookie sheet back in the freezer. Allow to chill for 5 to 10 minutes. Remove, and dip each cake again so they are double coated. This helps so that the cake doesn’t show through the white chocolate. Place the baking sheet back in the freezer.

Using a double boiler, add all of the milk chocolate and melt until completely melted. Remove from the heat. Remove the baking sheet from the freezer, and drizzle the milk chocolate over the tops of the cakes. Top the milk chocolate with a couple blueberries, so they stick.

Store in the fridge for up to 5 days.

Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.

High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in the center comes out clean.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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