Dessert - Lemon blueberry mini bundt cake recipes

How to cook:

1. Preheat the oven to 350°F. With butter and flour, grease each mini bundt pan well (this is the pan I used). You can also use a 10-cup Bundt pan.
2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a liquid measuring cup, whisk together the buttermilk, vanilla, and lemon juice.
3. In a large bowl or stand mixer bowl, combine the butter, sugar, and lemon zest with an electric mixer on medium speed for about 4 minutes or until light and fluffy. Beat in the eggs and egg yolk one at a time until combined.
4. Beat in 1/3 of the flour mixture followed by half of the buttermilk. Repeat with half of the remaining flour and remaining buttermilk. Finish by folding in the remaining flour until just incorporated. Fold in the blueberries.
5. Fill each mini bundt pan about 2/3 of the way full. You may need to bake in two batches depending on your pan.
6. Bake for about 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. If your using a regular bundt pan, bake for 45-50 minutes. Let cakes cool for 20 minutes in the pan and then flip onto a wire rack to cool completely.
7. For the glaze
8. Combine all of the ingredients in a blender and puree until blueberries are blended and glaze is smooth. Add more powdered sugar if you’d like a thicker glaze. Pour over cooled cakes.

Notes: Lemon Blueberry Mini Bundts Recipe with Sour Cream, Directions. Heat the oven to 350 degrees. Coat 18 mini Bundt or fluted muffin cups with nonstick cooking spray with flour. Combine the cake mix, 1 cup sour cream, oil and eggs in a large bowl and beat at medium speed for 2 minutes or until blended. Stir in 1 cup of the blueberries.

How to cook:

1. Preheat oven to 350 degrees F.
2. In a standing mixer combine butter and sugar. Let mix until light and fluffy.
3. Add in eggs and vanilla. Mix until completely combined.
4. In a separate bowl whisk together flour, baking powder and salt.
5. In another small bow combine milk, yogurt, lemon juice, and lemon zest.
6. Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine.
7. Add ½ of dry ingredients to the standing mixer. Let completely combine.
8. Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely.
9. Toss frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being sure not to over mix.
10. Prepare your baking pan with nonstick spray and dusting with flour.
11. Pour batter into prepared pan.
12. For mini bundt cakes bake about 18-20 minutes. For full size bundt cake bake about 45-50 minutes.
13. Test for doneness by inserting a toothpick or knife into the middle of the cake. If small moist morsels stick to the knife then it is done.
14. To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get a more runny consistency.
15. Drizzle over the completely cooled cake.

Notes: Mini Blueberry Lemon Bundt Cakes, The light color keeps the Mini Blueberry Lemon Bundt Cakes from browning too much. If you want a full size bundt pan, I like this one . Thank you so much for visiting today, friends! You can find the full, printable recipe for the Mini Blueberry Lemon Bundt Cakes below.

How to cook:

1. Preheat oven to 350 degrees
2. In a bowl, whisk together flour, salt and baking powder. Set aside.
3. In a separate bowl, combine milk, sour cream, lemon juice and lemon zest. Whisk and set aside.
4. In a stand mixer, combine butter and sugar and blend until fluffy.
5. Add in the eggs and vanilla to the stand mixer and blend until completely combined.
6. Add 1/3 of the milk and sour cream mix to the blender and combine completely.
7. Add in 1/2 of the flour mix to the blender and blend until completely combined.
8. Add in half of the remaining milk and sour cream mix and blend until completely combined.
9. Add in the remaining flour mix and blend until combined completely.
10. Add in the rest of milk and sour cream mix and combine completely.
11. Mix the blueberries with the 2 Tbsp. of flour and roll them to cover.
12. Remove the bowl from the stand and fold in the blueberries.
13. Spray bundt pan down with your spray olive oil. Make sure to get all the cracks for the shape of your pan.
14. Add the batter, filling the bundt cake molds about 2/3 or 3/4 of the way.
15. Mix glaze ingredients while the bundt cakes are cooking. Whisk together and set aside.
16. Bake for 19 minutes. Check with a toothpick. If the tooth pick comes out mostly clean, they're done. This batter will be more moist than a typical cake batter so it might be a little tacky looking, but that's ok.
17. You can let cool for about 10 minutes and then flip the pan over to remove the bundt cakes. As long as you sprayed everything well with olive oil, they should come out with no issue.
18. Once cooled, drizzle on glaze and serve!

Notes: Mini Blueberry Bundt Cakes Recipe: How to Make It, Directions Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, Pour into 12 greased 4-in. fluted tube pans. Place pans on a large baking sheet. Bake until a toothpick inserted in the For icing, in a small bowl, combine the

How to cook:

1. CENTER a rack in the oven and preheat to 350°F. CREAM the butter and lemon zest for a couple of minutes in a large bowl or mixer. Gradually add the sugar and mix until light and fluffy. Add the eggs and mix well. MIX the flour, baking powder and salt in a separate bowl. Add the dry ingredients, a little at a time, to the butter mixture while mixing and then do the same with the yogurt and lemon juice. Add the blueberries and fold them in. POUR the batter into the prepared mini bundt pans and bake at 350° for 30 minutes or until they are golden brown and a tester comes out clean. LET the cakes cool and pour the glaze over the top of each mini cake.

Notes: Blueberry-Lemon Bundt Cake Recipe, Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream. Step 3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. …