Bakerita · by Rachel Conners★ 5.0 (3)
Moist Lemon-Blueberry Mini Bundt Cakes
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 15%
CARBS 82G61% OF CAL
4G FIBER23G OTHER55G TOTAL SUGAR
FAT 20G33% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender mini bundt cakes flavored with lemon and studded with blueberries, finished with a blueberry glaze. Perfect for individual dessert servings.
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View the full recipe on Bakerita →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
CAL 27%·PRO 15%
CARBS 82G61% OF CAL
4G FIBER23G OTHER55G TOTAL SUGAR
FAT 20G33% OF CAL
11G SAT9G UNSAT
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.