Lemon Blueberry Mini Bundt Cake

This recipe is so moist and full with flavour. No dry cake mouth will be found after eating one of these babies !!! It is almost impossible not to smile while you're eating on of these!

It's so fresh and zesty

Ingredients:

• 145g butter, softened
• 2 cup sugar
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 2¼ cups plain flour
• 2¼ tsp baking powder
• ½ tsp salt
• 1¼ cup full fat milk
• ½ cup plain, vanilla or greek yogurt
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• ¾ cup blueberries, fresh or frozen

Glaze:

• 1 cups icing sugar
• 2-3 tbsp lemon juice

Method:

Preheat oven to 180°C/160°C for fan oven.

In a standing mixer combine butter and sugar. Let it mix until light and fluffy.

Add in the eggs and vanilla.  Mix until completely combined.

In a separate bowl, whisk together flour, baking powder and salt.

In another small bowl, combine milk, yogurt, lemon juice and lemon zest.

Add 1/3  of milk mixture to the standing mixer, let completely combine. Add ½ of the dry ingredients to the standing mixer and combine well.

Add half of the remaining milk mixture and mix well. Add the remaining dry ingredients. Mix completely. Add in the remaining milk mixture and mix well.

Toss frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter making sure not to over mix.

Bake the mini bundt cake for about 18-20 minutes. For full size bundt cake, bake for about 45-50 minutes. Insert a toothpick into the cake. If the toothpicks comes out clean, the cake is done.

To make the glaze: Combine the icing sugar and lemon juice. Start with adding 2 tbsp of lemon juice and slowly add more to get a runny consistency. Drizzle over the cake when the cakes is cool down.