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Mini Lemon Blueberry Bundt Cakes

Rachel Conners
  • 50 minutes
  • Serves 8

INGREDIENTS

2 cups

all-purpose flour

1/2 tsp

salt

3/4 tsp

baking powder

1/4 tsp

baking soda

1/2 cup

buttermilk (room temperature)

1 tbsp

vanilla extract

3 tbsp

fresh lemon juice

2 tbsp

lemon zest

1 1/2 sticks

unsalted butter (softened and cut into chunks)

1 1/3 cups

granulated sugar

2

large eggs (room temperature)

1

large egg yolk (room temperature)

1 cup

fresh or frozen blueberries

1 1/4 cups

powdered sugar

1/2 cup

fresh blueberries

Zest of one lemon

1 tbsp

lemon juice