MINI BLUEBERRY BUNDT CAKES WITH BLUEBERRY GLAZE RECIPE
Breakfast or dessert recipes like Mini Blueberry Bundt Cakes are great! Greek yoghurt makes tart, tender blueberry bundts delicious for breakfast! They're good alone or with blueberry glaze. Blueberry-glazed bundt cakes are delicious!
Ingredient
– For the Blueberry Bundt Cake– 2 sticks Butter– 1 ½ cups White Sugar– 2 Egg– ¾ cup Greek Yoghurt– ½ teaspoon Salt– 2 teaspoon Vanilla Extract– 1 teaspoon Baking Powder– 1 ⅔ cups All purpose flour– ¼ cup Milk– 2 cups Frozen Blueberrie
Direction
1
Making Blueberry Bundt Batter
Preheat oven to 350°F/180°C. Bring blueberries out of the freezer and grease bundt pans.
2
Beat butter and sugar until fluffy.
Beat eggs until combined.
Mix yoghurt, milk, vanilla, salt, and baking powder.
Mix in flour.
3
Add blueberries by hand. Allow the blueberries to defrost before mixing them into the batter to add purple flavour. Add them from the freezer for a clean batter.
Fill mini bundt pans with batter. Bundt cavities should be nearly full.
4
Bake until a skewer comes out clean, 25-30 minutes.
After baking, let the bundt pan sit for 10 minutes before turning it out onto a cooling rack.
5
Create Blueberry Glaze
Cook blueberries, lemon juice, and water in a saucepan over medium-low heat until they bubble gently.
Blend to a puree.
6
Pass through a sieve to remove pieces for a smooth glaze, but skip it if you want to!
Blend or whisk icing sugar until combined.
7
Optional: Lighten the glaze colour by adding ½ cup milk or yoghurt. Pour just before serving.