Mini Blueberry Lemon Bundt Cakes

It's been a crazy few weeks for the Girls Team. Between work obligations and out of town trips, we haven't been able to give MIHM the attention it deserves lately. Newly refreshed and ready to go, we were happy to be back in full force this week. We wanted our project to really connect with the reason why we created MIHM - something that served as a challenge, but built on our strengths. So with that said, we decided to bake mini blueberry lemon bundt cakes. Sure, we consider ourselves seasoned bakers, but bundt cakes are a treat we haven't attempted yet!

We found a really great, easy to follow recipe online. If you're interested in the details, click here. Here's the ingredient list:

For the Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zestjuice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze

1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

After preheating the oven to 350 degrees, combine the dry ingredients together in a bowl and set aside.

 

Then mix butter, sugar, brown sugar, eggs, vanilla extract and lemon juice together. Once combined, slowly add the dry ingredients and sour cream into the mixer.

 

 

While I was battling the mixer (I had some momentary lapses in common sense, sending batter flying through the kitchen), my mom was tossing the fresh blueberries with lemon zest and flour.

 

 

After the berries are ready, gently fold them into the batter. Heavily grease the bundt cake pan (or in our case, the super cute mini bundt cake pan) and place the cakes in the oven.

 

 

Because we were making mini cakes, and the recipe we used was for one large cake, some google searching helped us determine that we only needed to bake the bundt cakes for 20-25 minutes. When we took them out of the oven, they looked (and smelled!) amazing.

 

 

My mom made the cream cheese glaze as the cakes were cooling. I forgot to get a picture of this part, so for directions, refer to the linked recipe above. We drizzled the glaze over the bundt cake for the final touch!

 

 

First of all, how beautiful do these look?! We were both so impressed by appearance alone. They came out of the oven light brown, not burnt or dark, and the blueberries were equally dispursed throughout the cake. Honestly, throwing all modesty aside, they look professionally made. :)

 

My dad and Nelson helped the Girls Team taste test and our mini blueberry lemon bundt cakes received rave reviews! The lemon flavoring was just tarte enough, and the blueberries were so sweet. Our cake was nice and fluffy, cooked to perfection. These are my favorite baking item we've done on MIHM so far. I will definitely add these to my staple baking list. Aside from tasting great, the mini size makes them a cute little treat to share.

 

Speaking of sharing, since we made 12 cakes, I brought some to work to share with a few co-workers.