These are cute and moist and I love all the bursts from the abundance of blueberries. I already wanna buy the ingredients for it again so I can give some away this time...and eat another one in that batch too.
Mini Blueberry-Lemon Bundt Cakes
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 c. unsalted butter, at room temperature
1/2 c. sugar
Zest of 1 Meyer lemon
1 large egg
1/3 c. low-fat buttermilk
1/4 c. plain fat-free yogurt
3/4 t. vanilla extract
1 T. Meyer lemon juice
1 1/2 c. blueberries
Glaze
1/2 c. powdered sugar
1/2 t. Meyer lemon zest
1 T. Meyer lemon juice
1/2 c. powdered sugar
1/2 t. Meyer lemon zest
1 T. Meyer lemon juice
Preheat
oven to 350° and spray a mini bundt pan with nonstick spray. Whisk together
flour, baking powder, baking soda, and salt in a small bowl. Beat butter,
sugar, and lemon zest in a large mixer bowl at medium speed until well blended;
add egg and beat well. Combine buttermilk, yogurt, vanilla and lemon juice in a
small bowl. Reduce speed to low and add flour mixture in
3
additions, alternating with buttermilk mixture; fold in blueberries.
Fill
each mold just over half full. Bake for 16 minutes, until edges are golden and
cake springs back to the touch. Cool in pan on wire rack for 4 minutes before
popping mini cakes out of pan to cool completely. To prepare glaze, whisk
together powder sugar, lemon zest, and juice in a small bowl. Set rack with
mini bundt cakes over a piece of wax paper and drizzle with glaze; let set
before serving. Store leftovers in an airtight container in the refrigerator up
to 2 days; serve warm.
Looks like another yummy recipe I need to try.
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