Mini Blueberry Lemon Bundt Cakes
Delightful mini cakes that combine tart lemon with sweet blueberries, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
- 1 cups fresh blueberries
For the Glaze
- 1 cups powdered sugar
- 2-3 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease the mini bundt pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, lemon zest, and vanilla extract; mix until combined.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared mini bundt pans, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow cooling in the pans for a few minutes before transferring to a wire rack.
Glazing
- For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled mini bundt cakes.
Notes
Serve warm or at room temperature. Pair with whipped cream or a scoop of ice cream for an extra treat. These cakes can be garnished with fresh blueberries or lemon slices.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 1gSugar: 12g