Cake flourKosher saltBaking powderSugarEvaporated milkFresh lemon juiceLemon zestEggVanilla extractButter, meltedBlueberries (fresh or frozen)Cream cheese, room temperatureButterPowdered sugarVanilla extractMilk
Beat cream cheese and butter until fluffy.Add powdered sugar and mix until smooth.Stir in milk and vanilla until the icing is pourable.In a medium bowl, whisk flour, salt, baking powder, and sugar.In a separate bowl, combine evaporated milk, lemon juice, and lemon zest. Let rest for 5 minutes.Whisk in egg, vanilla, and melted butter.Pour wet ingredients into dry ingredients and gently mix without overworking the batter.Heat pancake popper or ebelskiver pan with a small amount of butter.Fill each cavity about ¾ full and gently press blueberries into the batter.Cook for 1 minute, flip carefully, and cook another 1½ minutes until golden.Serve warm with cream cheese icing drizzled on top.These Blueberry Lemon Pancake Bites are best enjoyed fresh and warm.