Description
These Mini Blueberry Lemon Bundt Cakes are a perfect blend of sweet and tangy flavors, making them an ideal homemade treat for any occasion.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease the mini bundt cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, vanilla extract, and lemon zest, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared mini bundt pan, filling each mold about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, drizzle a lemon glaze on top of the cooled cakes.
- Use frozen blueberries if fresh ones are not available, but do not thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg