Mini Lemon Blueberry Bundt Cakes

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1/2 cup Blueberries, fresh
  • 2 tbsp Lemon, zest
  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg yolk, large
  • 2 Eggs, large

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/3 cups Granulated sugar
  • 1 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 1/2 cup Buttermilk

Found on bakerita.com

Ingredients

• 2 cups (10 oz.) all-purpose flour
• ½ teaspoon salt
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup buttermilk, room temperature
• 1 tablespoon vanilla extract
• 3 tablespoons fresh lemon juice
• 2 tablespoons lemon zest
• 1½ sticks unsalted butter, softened and cut into chunks
• 1⅓ cups (9.25 oz.) granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup fresh or frozen blueberries
• 1¼ cups powdered sugar
• ½ cup fresh blueberries
• Zest of one lemon
• 1 tablespoon lemon juice

Directions

• 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.
• 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.
• 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.
• Beat in ⅓ 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.
• Fill each mini bundt pan about ⅔ of the way full. You may need to bake in two batches depending on your pan.
• 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.
• Combine all of the ingredients in a blender and puree until blueberries are blended and glaze is smooth. Add more powdered sugar if youd like a thicker glaze. Pour over cooled cakes.