Ingredients
- 2 cups (10 oz.) all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1½ sticks unsalted butter, softened and cut into chunks
- 1⅓ cups (9.25 oz.) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup fresh or frozen blueberries
- 1¼ cups powdered sugar
- ½ cup fresh blueberries
- Zest of one lemon
- 1 tablespoon lemon juice
Recipe Description
These Mini Lemon Blueberry Bundt Cakes are dripping with fruity blueberry glaze. These mini cakes are small, so no one has to share! The recipe uses lemon juice and lemon zest to give it a slightly tangy lemon taste, and buttermilk helps to further enhance that nice tang. It has just enough lemon flavor, and the added blueberries add a nice extra burst of summery freshness.
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