Blueberry Mini Bundt Cakes with Lemon Glaze
Are you looking for a recipe for Blueberry Mini Bundt Cakes? In this article, you will find everything you need to know, from ingredients to baking time. You'll also learn whether they're best served the day they're baked. If you're wondering whether they're best eaten the day they're baked, then read on! This recipe is sure to become a family favorite!
Ingredients
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 3/4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/4 cups frozen blueberries tossed with 1 TBS flour
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 T lemon juice
- 1 T corn syrup
- 1 t lemon zest
Instructions
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- Beat butter until smooth. Add sugar and beat for 2 – 3 minutes until fluffy. Add eggs one at a time until fully incorporated.
- Add lemon juice and vanilla extract.
- Alternately add flour mixture and buttermilk until smooth. Then softly fold in the blueberries that are tossed in flour (this will prevent them from sinking to the bottom).
- I used a large ice cream scoop to get the same amount in each bundt cake. They can be full and will look like they will overfill during baking, but it kind of ‘falls’ when cooling.
- Bake for 15 – 20 minutes or until a toothpick comes out clean. Let cool before glazing.
Lemon Glaze
- Whisk together. If it is too ‘loose’, add more powdered sugar. Drizzle over cakes.
Video
Notes
These were delicious and perfect for a hot day like today. The glaze was so lemony and sweet and the blueberry literally burst in your mouth. These would be great at a picnic or gathering, paired with some lemonade.