Description
These Mini Blueberry Lemon Bundt Cakes are moist, bright, and perfect for spring gatherings.
Ingredients
Scale
- 2 1/2 cups flour
- 2 1/4 cups sugar
- 10 tablespoons butter, softened
- 4 eggs
- 2 cups blueberries
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons flour for blueberries
- 1 1/2 cups powdered sugar
- 3–4 tablespoons milk
- 1/2–1 teaspoon fresh lemon juice for glaze
Instructions
- Preheat oven to 350°F.
- Whisk together flour, baking powder, and salt.
- Whisk milk, sour cream, lemon juice, and lemon zest in another bowl.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla and blend completely.
- Alternate adding wet and dry ingredients until fully combined.
- Toss blueberries with flour and fold into batter.
- Grease mini Bundt pan and fill cavities 2/3 full.
- Bake for 19 minutes and cool 10 minutes before removing.
- Whisk glaze ingredients and drizzle over cooled cakes.
Notes
- Use room temperature ingredients for best texture.
- Coat blueberries in flour to prevent sinking.
- Grease pan thoroughly to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg