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Mini Blueberry Lemon Bundt Cakes for a Burst of Sunshine

Mini Blueberry Lemon Bundt Cakes capture fruity flavors and sweetness, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • 1.0 cups Granulated Sugar No substitutions recommended.
  • 0.5 cups Unsalted Butter Can use salted butter; reduce added salt.
  • 2.0 units Eggs Use room temperature for better mixing.
  • 1.0 cups Blueberries Fresh preferred; frozen can be used without thawing.
  • 0.5 cups Whole Milk Any milk substitute can be used.
  • 0.5 cups Sour Cream Greek yogurt can be used as a substitute.
  • 0.25 cups Lemon Juice Fresh is best; bottled works in a pinch.
  • 1.0 units Lemon Zest Use a fine zester for maximum flavor.
  • 1.5 teaspoons Baking Powder No substitutions.
  • 1.0 teaspoons Vanilla Extract Almond extract can be used.
  • 0.5 teaspoons Salt Essential for balance.
  • 1.0 spray Olive Oil Spray For greasing the pan.
For the Glaze
  • 1.0 cups Powdered Sugar Ensures smooth consistency.
  • 2.0 tablespoons Lemon Juice Use fresh for best taste.
  • splash Milk or Cream Adjust for desired thickness.

Equipment

  • Mini Bundt Pan
  • Stand Mixer
  • mixing bowls
  • whisk

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and position the oven rack in the middle.
  2. Whisk together 1 ½ cups of flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt in a medium bowl and set aside.
  3. In another bowl, mix ½ cup of milk, ½ cup of sour cream, ¼ cup of lemon juice, and the zest of one lemon until smooth.
  4. Cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy. Gradually add each egg, followed by 1 teaspoon of vanilla extract.
  5. Alternate adding the dry mixture and wet mixture into the butter mixture, mixing until just combined.
  6. Toss 1 cup of blueberries in 2 tablespoons of flour and fold into the batter while ensuring even distribution.
  7. Grease the mini bundt pan with olive oil spray and fill each mold about two-thirds full with batter.
  8. Bake for 19 minutes or until a toothpick inserted comes out with moist crumbs.
  9. Allow the cakes to cool in the pan for about 10 minutes before inverting.
  10. Whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and a splash of milk or cream until smooth for the glaze.
  11. Drizzle the glaze over the cooled cakes and let it set before serving.

Notes

Ensure proper greasing of the pan, avoid overmixing, and use room temperature ingredients for the best outcome.