Mini Blueberry Lemon Bundt Cakes

Mini Blueberry Lemon Bundt Cakes

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Treat each member of your family or party guest to their own miniature bundt cake made with tart lemon juice and sweet, juicy blueberries. We highly suggest coating each cake with vanilla icing and topping it with blueberry compote.

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Time needed

25 min preparation + 20 min cooking

Serving Size / Yield

36 mini bundts

Ingredients

  • 3 C. All-Purpose Flour
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Baking Soda
  • 1 2/3 C. Granulated Sugar
  • 1 Tbs. Lemon Zest
  • 2 tsp. Pure Vanilla Extract
  • 3/4 C. Butter, softened
  • 3 Large Eggs, room temperature
  • 2/3 C. Buttermilk
  • 2 Tbs. Lemon Juice
  • 2 1/2 C. Fresh Blueberries

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Directions

Preheat oven to 350 degrees. Grease mini bundt cake pans with nonstick cooking spray. In a medium mixing bowl, whisk together the flour, salt, and baking soda. In a large bowl, use an electric mixer to cream together the sugar, lemon zest, vanilla, and butter until light and fluffy. Add one egg at a time, beating well after each addition. Beat in the flour mixture, then the buttermilk and lemon juice. Continue mixing until everything is well-combined. Fold in the blueberries. Spoon cake batter into mini bundt pans, making sure each mold is half-full of batter. Bake for about 20 minutes until golden brown and springy to the touch.

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