Description
Delicious mini blueberry bundt cakes that are perfect for any occasion.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon (optional)
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice (or milk)
- Extra fresh blueberries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour mini Bundt cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest if using.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in Blueberries: Gently fold in the fresh blueberries.
- Fill Pans: Spoon the batter into the prepared mini Bundt pans, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow cakes to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Prepare Icing: In a small bowl, whisk together powdered sugar and lemon juice (or milk) until smooth. Adjust the consistency as needed.
- Decorate: Drizzle the icing over the cooled Bundt cakes and top with extra blueberries before serving.
Notes
- If using frozen blueberries, do not thaw them; just fold them in directly.
- Ensure your butter is at room temperature for best results in creaming with the sugar.
- For a more robust lemon flavor, use lemon juice in both the cake and the icing.
- Check cakes early to avoid overbaking, as oven temperatures can vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake