Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease the mini bundt cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and gently fold in the blueberries.
- Pour the batter into the prepared bundt pans.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool in the pans for 10 minutes before transferring to wire racks.
Notes
- For an extra kick, add a lemon glaze on top of the cooled cakes.
- Make sure not to overmix the batter to keep the cakes tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg