Lemon Blueberry Bento Cake (4-inch)

Prep: 30 min | Bake: 20 min | Serves: 2-3  

Ingredients

*Cake:*  

- 100g all-purpose flour  

- 80g sugar  

- 1 egg  

- 60ml milk  

- 30ml lemon juice  

- Zest of 1 lemon  

- ½ tsp baking powder  

- 30g unsalted butter, melted  

*Filling:*  

- 100g fresh blueberries  

- 1 tbsp sugar  

- ½ tsp cornstarch  

- 100ml whipped cream  

- 50g cream cheese, softened

Instructions

1. *Cake:*  

   - Whisk flour, baking powder, and sugar.  

   - Add egg, milk, lemon juice, zest, and butter. Mix until smooth.  

   - Pour into 4-inch round pan. Bake at 180°C (350°F) for 18-20 min. Cool completely.  

2. *Compote:*  

   - Cook blueberries, sugar, and cornstarch over low heat for 5 min until thickened. Cool.  

3. *Cream:*  

   - Beat cream cheese until smooth. Fold in whipped cream.  

4. *Assemble:*  

   - Slice cake into 2-3 layers.  

   - Alternate layers with cream and blueberry compote.  

   - Top with fresh blueberries and lemon zest.  

*Chill 1 hour before serving.* 

Tip: Use ring molds for perfect mini cake layers.