Lemon Berry Petit Fours with Fresh Mixed Berries
Delicate miniature cakes bursting with fresh mixed berries and bright lemon flavor, finished with a simple lemon glaze. These elegant bite-sized treats combine the sweetness of blueberries, raspberries, and strawberries with zesty lemon notes. Perfect for afternoon tea, bridal showers, or any occasion that calls for refined finger foods. The tender crumb and glossy glaze make these petit fours as beautiful as they are delicious.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use a 1:1 baking blend for best results
- ½ cup sugar
- ¼ cup unsalted butter, softened
- 2 large eggsflax eggs2:1veganeggs-free
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 15 minutes
Full guide → - ¼ cup milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup mixed berries (blueberries, raspberries, strawberries)
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- 1
Preheat oven to 350°F and grease and flour a mini muffin tin
- 2
Cream together butter and sugar until light and fluffy
- 3
Add eggs one at a time, beating well after each addition
- 4
Mix in vanilla extract and lemon zest
- 5
Whisk together flour and a pinch of salt in another bowl
- 6
Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture
- 7
Fold in mixed berries gently
- 8
Spoon batter into prepared muffin tin, filling each cup about 2/3 full
- 9
Bake for 15-20 minutes or until a toothpick inserted into center comes out clean
- 10
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely
- 11
Whisk together powdered sugar and lemon juice to make glaze
- 12
Drizzle glaze over cooled petit fours
Tips
Don't overmix the batter once you add the flour to keep the petit fours tender. Fold in berries at the very end to prevent them from bursting.
Cool completely before glazing to prevent the glaze from melting and running off. The glaze should be thick enough to coat but thin enough to drizzle smoothly.
Use a mix of berries for the best flavor and visual appeal. Pat berries dry and toss lightly in flour before folding in to prevent sinking.
Good to Know
Store covered at room temperature for up to 2 days or refrigerated for up to 5 days
Can be made 1 day ahead. Store unglazed petit fours covered and glaze just before serving for best appearance
Serve at room temperature on small plates or as part of a dessert tray
Common Mistakes
Don't overbake to avoid dry petit fours - check with toothpick at 15 minutes
Avoid overmixing once flour is added to prevent tough texture
Wait for complete cooling before glazing to prevent melting and sliding
Substitutions
Dairy-Free Swaps
Vegan Options
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 15 minutes
Full guide →Gluten-Free Swaps
Use a 1:1 baking blend for best results
FAQ
Can I use frozen berries instead of fresh?
Yes, but don't thaw them first. Toss frozen berries in a little flour before folding into batter to prevent bleeding and sinking during baking.
What if my glaze is too thick or thin?
Add more lemon juice if too thick, or more powdered sugar if too thin. The glaze should coat a spoon but still drizzle easily.
How long will these petit fours keep fresh?
They stay fresh for 2 days at room temperature or up to 5 days refrigerated. The glaze may soften slightly when stored but still tastes delicious.