Description
Delight in these easy-to-make mini blueberry lemon bundt cakes that burst with flavor.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and lemon zest.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared mini bundt pan, filling each cavity about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter flavor, try adding a lemon glaze on top.
- You can substitute frozen blueberries if fresh ones are not available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg