These cakes are perfect for a summer brunch. Filled with juicy, plump blueberries and fresh lemon zest, these cakes are a perfect mixture of sweet and tangy. And let’s not forget how impressive these looks! This is going to be your new favorite summer dessert!
I was out shopping when I found these mini Bundt cake pans that I absolutely fell in love with. I mean who doesn’t love mini Bundt pans. I make coffee cake in a big Bundt pan and it’s always a big hit, but I am left with leftovers. I thought making these mini Bundt cakes would solve that problem. So, I decided to make mini cakes.
I had a few blueberries in the refrigerator and considering it was hot outside, I decided to make mini blueberry lemon Bundt cakes instead of my traditional cinnamon coffee cake. And let me tell you, these cakes are delicious. They are a perfect mixture of tartness and sweetness filled with juicy blueberries, ending up being a light and refreshing dessert option for those hot summer days.
Variations
You can substitute raspberries for blueberries. I find that raspberries work well along with lemon zest as well.
Servings : 6
Preparation time : 50-60 minutes
Ingredients
1/2 cup, 1 stick unsalted butter, at room temperature
3/4 cups + 2 tablespoons granulated sugar *(1 tablespoon granulated sugar for top, if desired. See Notes) *
2 large eggs, at room temperature
1 and 1/2 teaspoon vanilla extract
1 1/2 cups sifted unbleached all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, at room temperature
1 tablespoon lemon zest*
1/4 cup freshly squeezed lemon juice*
1 cup fresh blueberries
1/2 tablespoon all-purpose flour
Lemon Glaze
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 cups confectioner sugar, sifted
Directions
Preheat oven to 350°F. Grease, butter and flour 9-inch glass pie dish, or 6 mini Bundt cake pans.
In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on medium until light and fluffy about 3-4 minutes.
Add eggs one at a time while mixing.
Add in vanilla extract and beat on medium speed until everything is completely combined.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, don’t’ over mix.
Now add in the milk, lemon zest, and lemon juice until just combined. Again, don’t over mix or you will be left with a dry cake.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter. At this point batter is extremely thick. Do not over-mix.
Divide the batter evenly into the Bundt pans filling 3/4 of each pan or in a pie dish.
*(Sprinkle the top with 1 tablespoon granulated sugar if desired)
Bake for 22-28 min until toothpick inserted in the middle comes out clean.
Let sit for 10 minutes and then take them out of the pans on a wire rack. Let them cool completely at room temperature.
Mix the lemon glaze ingredients in a bowl and whisk until no longer lumpy. Drizzle evenly on top of each cake with a spoon. Let the glaze set for 10 minutes. Enjoy!
*Notes
I find that store bought buttermilk works best in this recipe, but if you can’t find it make your own buttermilk by adding 1 tablespoon of fresh lemon juice in 1 cup of milk and letting it sit for 10 minutes.
I made these in mini Bundt pans but if you don’t have those you can use a regular 9-inch glass pie dish.
I topped these mini cakes with a lemon glaze because I love lemon flavor but if you are not a big fan of lemon, I have also sprinkled some granulated sugar on top of these before baking. The heat from the oven just caramelizes the sugar and creates a nice crunch on top.
The only thing is you must use fresh lemon zest and freshly squeezed lemon juice to get the perfect results.
View Recipe : Click Here
Comments