I am absolutely obsessed with my new Wilton mini Bundt pan (not sponsored) and even more obsessed with these delightful lemon blueberry mini Bundt cakes! I found this recipe on Rachel Conner’s blog, Bakerita. I must say her recipes are all ridiculously amazing.
I had never made mini Bundt cakes before, so I made a double batch this weekend and I was able to perfect them – both in appearance and taste. As you know, practice makes perfect and these Bundt cakes could not look any more delectable or taste any yummier!
I want to share a couple tips I learned. Greasing the pan is key! Make sure the mini Bundt pan is greased very well with non-stick cooking spray and lightly dusted with flour. Also, use the exact amount of blueberries – 1/2 of a cup. Too many blueberries cause the cakes to stick to the pan due to the excessive amount of moisture. If using whole berries, toss them in flour; this prevents the berries from sinking and sticking to the bottom of the pan. Baking has always been enjoyable and relaxing to me. I have learned and grown from practicing and receiving tips from others and now I love sharing my baking tips with others. Sharing tips and offering suggestions is important for perfecting recipes and making dishes that turn out delightful every time.
Alright, enough of that, let’s talk about how extremely delicious and adorable these mini lemon blueberry muffins are! Out of two batches (that’s forty muffins!), there is not a single one left! My co-workers complimented me on how adorable and yummy they were. They are so rich in flavor, moist, buttery, lemony, with perfect blueberry flavor, it’s impossible to describe what I love the most about them. I guarantee you’ll go running back for more! Oh, and did I mention the glaze? I can’t even describe what a wonderful addition it is – absolutely divine. I promise these mini Bundt cakes will be your next obsession too!
With such bright, fresh flavors, they are perfect for spring; so make sure to stop by your local market for fresh lemons and blueberries and don’t forget to pick up a Wilton (not sponsored) mini Bundt pan and get baking!
Please feel free to share your comments or feedback. Happy Baking!
Author Rachel Conners- Recipe Adapted from America’s Test Kitchen Family Baking Book
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup buttermilk room temperature
1 tablespoon vanilla extract
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 1/2 sticks unsalted butter, softened and cut into chunks
1 1/3 cups granulated sugar
2 large eggs room temperature
1 large egg yolk room temperature
1 cup fresh or frozen blueberries
1 1/4 cups powdered sugar (I used 1 3/4 cups)
1/2 cup fresh blueberries
Zest of a lemon
1 tablespoon fresh lemon juice
•Preheat oven to 350 degrees. Grease each muffin pan with a non-stick cooking spray and lightly dust each muffin pan with flour.
•In medium bowl mix together flour, salt, baking powder, and baking soda. Whisk together buttermilk, vanilla, and lemon juice in a separate glass bowl.
•In large mixing bowl or stand mixing bowl, combine butter, sugar and lemon zest. Mix on medium speed for approximately 4 minutes or until light and fluffy. Add eggs and one egg yolk, one at a time, until well combined.
•Add 1/3 of flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour and remaining buttermilk mixture. Fold in remaining flour until just incorporated. Fold in blueberries.
•Fill each mini Bundt pan 2/3 of the way full. I used a pastry bag and cut a small hole in the bottom and squeezed the batter into the cups; then used a small spatula to make it flat. This aids in making the Bundt cakes flat on the bottom. The Wilton (not sponsored) Bundt pan I used makes 20 mini Bundt cakes.
•Bake 15-20 minutes. For larger individual mini Bundt pans, bake for 25-30 minutes. Oven temperatures vary so I suggest checking them after 20 minutes. Let cakes cook 20 minutes before removing them from the pan and placing them on a cooling rack. Note- If you try to remove them too soon, they will not easily come out of the pan.
•Combine all ingredients in a blender and puree until blueberries are blended and glaze is smooth. Add more powdered sugar if you like a thicker glaze. I used 1-3/4 cups of powdered sugar. Pour over cooled cakes. Enjoy….
•Author Rachel Conners- Recipe Adapted from America’s Test Kitchen Family Baking Book