MINI BLUEBERRY BUNDT CAKES
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.
MINI BLUEBERRY BUNDT CAKES
Make and share this Mini Blueberry Bundt Cakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 45m
Yield 3 mini cakes
Number Of Ingredients 13
Steps:
- In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
- Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
- NOTE: If using frozen blueberries, do not thaw before adding to batter.
Nutrition Facts : Calories 574.6, Fat 18.1, SaturatedFat 10.6, Cholesterol 113, Sodium 458.3, Carbohydrate 97.4, Fiber 2.9, Sugar 61.6, Protein 7.9
MINI BLUEBERRY BUNDT CAKES
Individual-sized Mini Blueberry Bundt Cakes, topped with a lemon glaze, have a tender moist crumb and a rich creamy texture.
Provided by Barbara99
Categories Dessert
Number Of Ingredients 17
Steps:
- Bring butter, eggs, sour cream, and milk to room temperature.
- Combine and whisk together the all-purpose flour, baking powder, baking soda, and salt in small bowl. Set aside.
- Position oven rack to center position and preheat oven to 350°F.
- Prepare the non-stick mini fluted tube (Bundt) pan with 1-cup individual molds as follows: Grease five (5) molds with shortening, ensuring that every crevice is well greased. Sprinkle lightly with flour and shake pan to distribute flour all around the molds. Shake out and discard excess flour.
- Position oven rack to center position and preheat oven to 350°F.
- In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 30-45 seconds. Add sugar and beat approximately 1½ - 2 minutes at medium speed, stopping to scrape sides and bottom of bowl as necessary.
- Reduce speed to medium low and add the eggs, one at a time, beating well after each addition. Add the lemon juice and zest along with the vanilla and almond extracts, and beat to blend ingredients.
- With mixer on slow speed, add one-third of the dry ingredients. Increase speed to medium low and beat for about 30 seconds, or just until the ingredients are fully incorporated. Add the sour cream and beat until blended then add another one-third of the dry ingredients, mixing for a further 30 seconds, until well incorporated into the batter. Scrape sides and bottom of bowl to ensure all ingredients are blended into batter. Add the milk, beat, and then add the remaining dry ingredients. Increase mixer speed to medium and beat mixture for approximately 1 minute.
- Remove bowl from mixer stand and gently fold in the blueberries. Do not stir berries as that can cause them to break down and release their juices causing the batter to turn blue. Divide mixture evenly between the 5 prepared mini Bundt pan molds, filling each no more than two-thirds full of batter. Using a knife or small offset spatula, evenly spread mixture in each mold.
- Bake cakes for 25-30* minutes or until cakes spring back from a light touch and a cake tester inserted into the centers of one or two of the cakes comes out clean. Let cakes rest in pan for 10 minutes then place a large wire cooling rack over the top of the pan and flip it over to release the individual cakes. Let cakes cool completely before glazing and serving. Cakes are best served the day they are baked but do freeze well.
- In small bowl, add 1 tablespoon lemon juice to ¾ cup sifted icing sugar and stir with a whisk. Add additional lemon juice in small amounts and whisk until smooth and desired drizzling consistency is reached. Drizzle glaze over completely cooled cakes.
LEMON-BLUEBERRY BUNDT® CAKE
This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
- Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
- Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
- Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
- Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
- Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 85.9 g, Cholesterol 97.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 10.9 g, Sodium 171.7 mg, Sugar 61.9 g
MINI BLUEBERRY CAKES
Try these charming and sweet Mini Blueberry Cakes for your next bake. So adorable, you'll want to wrap up Mini Blueberry Cakes to give as gifts!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
- Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.5837 g, Sugar 0 g, Protein 2 g
BLUEBERRY-ORANGE BUNDT CAKE
Make and share this Blueberry-Orange Bundt Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter and flour bundt pan making sure to get all the nooks and crannies.
- Whisk flour, baking powder, and salt in medium bowl.
- Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
- Beat in eggs, one at a time.
- Beat in orange peel and vanilla.
- Beat in dry ingredients in 3 additions alternately with buttermilk.
- Fold in blueberries.
- Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
- Cool cake in pan on rack 10 minutes.
- Turn cake out onto rack and cool completely.
- Transfer cake to plate, sift powdered sugar over, and serve.
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