Blueberry Mint Mojito Cake

"In the mood for a Mojito but it’s still the afternoon? This cake is your answer! Filled with sugar muddled with fresh mint, lime, rum and blueberries, it’s all your favorite drink flavors in cake form! The perfect summertime cake! 🌿"
-- @dianemorrisey
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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 1 (8x8") cake

Recipe Card

For the Cake


  • 1/2 cup unsalted butter, at room temperature
  • 1 large lime, zested
  • 1 cup sugar
  • 1/4 cup fresh mint
  • 1 egg, at room temperature
  • 2 teaspoons dark rum
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • 1/2 cup buttermilk
  • 1 tablespoon lime juice

For the Glaze


  • 1 cup powdered sugar
  • 2 tablespoons lime juice
  • 1 teaspoon rum


  • Step 1

    Make the cake: Preheat the oven to 350ºF. Line an 8” square baking pan with parchment.

  • Step 2

    In a food processor combine the sugar, mint and lime zest and process until a fine sugar dust. Using a stand mixer cream the butter with the lime mint sugar until light and fluffy. Add the egg and rum and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk and lime juice. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries.

  • Step 3

    Spread the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Check with a toothpick for doneness. Let cool at least 30 minutes before topping with the lime glaze.

  • Step 4

    Make the glaze: Mix all until smooth and drizzle on cooled cake. Add some extra lime zest and mint leaves as garnish!