Lemon Blueberry Baby Bundt Cakes
These Baby Bundt Cakes are delightful, easy to make and everybody enjoy them. They can be prepared in any season, with fresh or dried fruits. But blueberries are a special ingredient for desserts, so here they are 🙂
This time I had fresh blueberries. But frozen blueberries can be also used for these Lemon Blueberry Baby Bundt Cakes. The combination of lemon and blueberry flavors is very special and delicious.
Ingredients Lemon Blueberry Baby Bundt Cakes
(for 12 medium sized mini bundt cakes):
- 300 g flour
- 3 g baking powder
- a pinch of salt
- 175 g granulated sugar
- 100 g butter at room temperature
- juice and zest from ½ lemon
- 200 g sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 200 g fresh blueberries
- 150 g powder sugar and 2 tablespoons of lemon juice for glazing
Directions Lemon Blueberry Baby Bundt Cakes
Prepare the bundt mold – if you use a metallic pan, grease it and sprinkle with flour. I used a silicone mold and I didn’t have to do anything 🙂 Preheat the oven at 175 Celsius. Wash carefully the blueberries and put them on a paper towel to dry.
Sift the flour with baking powder and salt. Cream butter with sugar; then add eggs one at a time, lemon zest and lemon juice. Add dry ingredients alternating with sour cream.
Finally add the blueberries and homogenize with a silicone spatula.
Fill the cavities of the mold up to 3/4 and bake in the oven for about 20 minutes.
Remove the mold from the oven and let cool before extracting the cakes.
Mix powder sugar with lemon juice to obtain the glaze and pour it on top of the cakes, using a spoon.
Serve as you please, along with fresh fruits and maybe a cup of tea or even coffee 🙂