Mini Lemon-Blueberry Bundt Cakes Recipe
Photo: Con Poulos
Makes 4 mini bunt cakes
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
2 1/2 cups all-purpose flour, plus more for dusting
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups sugar
3 large eggs
1 cup sour cream
1 Tbsp. lemon zest
1 1/3 cups (about 6 ounces) blueberries
1 cup confectioners' sugar
1 to 2 Tbsp. lemon juice
Directions
Active time: 30 minutes
Total time: 1 hour 30 minutes, plus cooling
Preheat oven to 350°. Butter and flour 4 (3-cup) Bundt pans, tapping out excess flour. In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time. Add flour mixture and combine, then add sour cream and lemon zest, mixing until just incorporated. Increase speed to high and beat for 2 minutes more. Fold in blueberries.
Transfer the mixture to prepared pans and bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes. Let cakes cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
To make icing: In a medium bowl, whisk together confectioners' sugar and 1 Tbsp. lemon juice (add more juice if needed to achieve glaze consistency). Drizzle over cooled cakes.
Ingredients
Directions
Active time: 30 minutes
Total time: 1 hour 30 minutes, plus cooling
Preheat oven to 350°. Butter and flour 4 (3-cup) Bundt pans, tapping out excess flour. In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time. Add flour mixture and combine, then add sour cream and lemon zest, mixing until just incorporated. Increase speed to high and beat for 2 minutes more. Fold in blueberries.
Transfer the mixture to prepared pans and bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes. Let cakes cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
To make icing: In a medium bowl, whisk together confectioners' sugar and 1 Tbsp. lemon juice (add more juice if needed to achieve glaze consistency). Drizzle over cooled cakes.
NEXT STORY
