Moist Lemon-Blueberry Mini Bundt Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini bundt cakes with bright lemon flavor and blueberries throughout, topped with a blueberry glaze. These have a fluffy, moist crumb and work for any occasion that calls for an individual-sized dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 (thaw and drain if using frozen)
- 1¼ cups powdered sugar
- ½ cup fresh blueberries
- Zest of one lemon
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 219mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.