I have been using lemons like crazy this year! I love the fresh addition of that citrus zing. As a part of starting my mornings off right, I try to always have a glass of lemon water first thing in the morning. While not quite that healthy, these mini Lemon Blueberry Bundt Cakes are super moist, and have a nice balance of sweet and zingy citrus.
I got these mini bundt pans as a gift from my in-laws, but you can pick them up at any Sur la Table or Williams Sonoma. They are even more adorable than a traditional bundt and their mini size means that making a cake takes about 20 minutes rather than 50 minutes!
The trick to having good mini bundts is to not over cook them. Look at the light, spongy consistency these have. Be sure to pull them out of the oven while they are still that golden color. If they start to brown then you will have dry cakes! I am personally familiar with the phenomenon that seems to happen….one minute they are underdone, the next they are over done! Never fear, I have included a tried and true glaze. No one will have any idea, just add a little extra glaze if you need to. The best way to add extra glaze when your cakes are a little dry, is to add a coating of glaze when the cakes are still steaming hot. That allows it to soak into every pocket of each cake! Once the cakes have cooled, add an extra layer of glaze as an icing. This time it should sit on top a little bit better. Voila, you have moist, yummy cakes again!
I brought these little cakes to my friend’s baby shower. While not a finger food due to the yummy, but sticky glaze on top, their petite size make them a great mini dessert!
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 3/4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/4 cups blueberries
- 1 1/2 cups confectioners' sugar
- 8 teaspoons lemon juice
- 1 tablespoon milk
- Preheat oven to 350°.
- Grease your bundt pans.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In another large bowl, beat butter until smooth.
- Add sugar and beat for 2 to 3 minutes until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Add lemon juice, lemon zest and vanilla and beat until combined.
- Beat in flour in three additions, alternating with buttermilk.
- Beat for 2 minutes.
- Fold in blueberries.
- Spoon into bundt pans.
- Bake at 350F for 20 minutes or until a toothpick inserted in center of each cake comes out clean.
- In a small bowl, mix together confectioners' sugar, lemon juice, & milk until smooth.
- Paint or pour glaze over each bundt.