Mini Lemon Blueberry Poppyseed Bundt Cakes
Mini cakes bursting with fresh blueberry and lemon flavor
Servings: 24 mini cakes
Equipment
Ingredients
- 2 3/4 cup all-purpose flour plus 1 tbsp
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/4 cup canola oil
- 1/3 cup lemon juice
- 2 tbsp lemon zest
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 tbsp poppyseeds
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, combine flour (minus 1 tbsp), baking soda, baking powder, and salt. Set aside.
- Add butter and sugar to a stand mixer bowl. Using the paddle attachment, beat until the mixture is light and fluffy (approximately 4 minutes).
- Mix eggs into butter and sugar mixture one at a time. Add vanilla extract, lemon juice, canola oil, and lemon zest. Mix until well combined.
- Reduce to a low speed and add half of flour mixture. Mix in sour cream and remainder of flour mixture. Mix until no dry mixture can be seen.
- In medium bowl, toss the blueberries with the remaining 1 tbsp of flour, coating evenly.
- Using a silicone spatula, fold blueberries into batter and then fold in poppy seeds. Make sure they are evenly distributed throughout batter.
- Fill mini silicone bundt cake molds with batter. Bake on a baking sheet approximately 25 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack in the molds. When molds are cool enough to handle, gently pop out cakes to continue cooling.