Blueberry Lemon Mini Bundt Cakes

• Vegetarian

• Produce

  • 3/4 cup Blueberries, fresh or frozen
  • 2 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 2 1/4 tsp Baking powder
  • 1 Glaze
  • 2 1/8 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla
  • 1/2 cup Vanilla, plain

• Dairy

  • 10 tbsp Butter
  • 1 1/4 cup Whole milk

Found on penniesintopearls.com

Ingredients

• 10 Tbs butter (room temperature)
• 2 cups sugar
• 4 eggs (room temperature)
• 1 tsp vanilla
• 2 ¼ cups all-purpose flour
• 2 ¼ tsp baking powder
• ½ tsp salt
• 1 ¼ cup whole milk
• ½ cup plain, vanilla, or greek yogurt
• 2 tbs lemon juice
• 2 tbs lemon zest
• ¾ cup blueberries (fresh or frozen)
• Glaze
• 2 cups powdered sugar
• 2-3 Tbs powdered sugar

Directions

• Preheat oven to 350 degrees F. In a standing mixer combine butter and sugar. Let mix until light and fluffy. Add in eggs and vanilla. Mix until completely combined. In a separate bowl whisk together flour, baking powder and salt. In another small bow combine milk, yogurt, lemon juice, and lemon zest. Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine. Add ½ of dry ingredients to the standing mixer. Let completely combine. Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely. Toss frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being sure not to over mix. Prepare your baking pan with nonstick spray and dusting with flour. Pour batter into prepared pan. For mini bundt cakes bake about 18-20 minutes. For full size bundt cake bake about 45-50 minutes. 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. 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. Drizzle over the completely cooled cake.