Description
Make individual mini bundt cakes with a sturdy lemon glaze, perfect for packing and serving at a picnic without damage.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1/2 cup fresh or frozen blueberries
- For the Glaze: 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In a small bowl, mix the buttermilk and 1/4 cup lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Spoon the batter evenly into the prepared mini bundt pan cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. The glaze should be thick but pourable.
- Once the cakes are completely cool, drizzle the glaze generously over each mini bundt cake. Allow the glaze to set completely, about 1 hour, before packing.
Notes
- For transport, place each fully glazed cake into a small paper cupcake liner or directly into the compartments of a sturdy plastic container or small box.
- The lemon glaze sets firm, which helps protect the cake during travel better than soft buttercream.
- If using frozen blueberries, do not thaw them before folding them into the batter.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 35g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg