Blueberry Almond Mini Bundt Cakes

• Vegetarian

• Produce

  • 1 1/2 cup Blueberries, fresh or frozen

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Almond extract
  • 1/2 tsp Nutmeg
  • 1 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 small pkg. Vanilla or white chocolate pudding mix, instant
  • 1 box White cake mix

• Oils & Vinegars

  • 2/3 cup Oil

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1 tbsp Milk
  • 1/2 cup Milk or buttermilk
  • 1 cup Sour cream

Found on yourcupofcake.com

Ingredients

• Blueberry Almond Cake:
• 1 box White Cake mix
• 1 small pkg. instant vanilla or white chocolate pudding mix
• 4 eggs
• 2/3 C. oil
• 1/2 C. milk or buttermilk
• 1 C. sour cream
• 1 tsp. vanilla extract
• 2 tsp, almond extract
• 1/2 tsp. nutmeg, optional
• 1 1/2 C. blueberries, fresh or frozen
• 2 Tbsp. Orange Juice (or lemon juice or even more milk)
• 1 Tbsp. milk
• 1 1/2- 2 1/2 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and grease mini bundt pans or one regular bundt pan.
• 2. Sift cake mix and instant pudding mix into a small bowl and set aside.
• 3. In a large bowl. combine eggs, oil, milk, sour cream, vanilla extract, almond extract and nutmeg until smooth.
• 4. Stir in cake mix and pudding mix.
• 5. Fold in blueberries.
• 6. Fill mini bundt pans about 2/3 full and bake for 18-25 minutes or until an inserted knife comes out clean. (Its okay if they bake over the center notch, mine did and it holds the glaze quite nicely!) Bake a normal bundt for 35-45 minutes or until an inserted knife comes out clean.
• 7. Glaze: Whisk all ingredients together. Add more powdered sugar if you want a thicker glaze or more milk or juice to thin it out. You want it pourable.
• 8. Let cakes cool and then pour glaze over the cakes, sprinkles sliced almonds on top and fill the holes with blueberries.