Mini Blueberry Bundt Cakes
These Mini Blueberry Bundt Cakes are the perfect treat for one! Loaded with fresh blueberries and cream cheese frosting!
Equipment
- 6 mini bundt cake pans (Top Dia: 4.6"/11.7cm, Bottom Dia: 2.9"/7.3cm, H: 1.7"/4.4cm, tube)
Ingredients
Mini Bundt Cakes
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 1/2 cup sour cream
- 1 1/2 cups blueberries
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tbsp butter softened
- 1 1/4 cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
Mini Blueberry Bundt Cakes
- Preheat oven to 350 degrees.
- Spray mini bundt pans with baking spray with flour.
- Whisk together flour, salt and baking powder. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and fluffy.
- Add eggs, one at a time and beat well after each addition.
- Add pure vanilla extract, fresh lemon juice and sour cream and beat until combined.
- Fold in blueberries.
- Spoon batter into mini bundt cake pans, filling each about 2/3 way full.
- Bake for 24-28 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pans for 5 minutes.
- Remove the cakes from the mold, set on a wire rack and cool completely.
Cream Cheese Frosting
- Using a hand mixer, beat the cream cheese. Add butter and beat until smooth.
- Add powdered sugar and pure vanilla extract and beat until smooth and creamy.
- Spoon or pipe frosting on cakes and top with fresh blueberries.
- Serve and enjoy!
- Refrigerate leftovers in an airtight container for up to 5 days.