Description
Soft blueberry petite bundt cake topped with vibrant glaze, perfect for elegant small treats and dessert table ideas.
Ingredients
227 g Unsalted Butter
300 g Granulated Sugar
2 Large Eggs
150 g Greek Yogurt
½ teaspoon Salt
2 teaspoon Vanilla Extract
1 teaspoon Baking Powder
200 g All purpose flour
60 ml Whole Milk
296 g Blueberries
150 g Blueberries for glaze
1 tablespoon Lemon Juice
2 tablespoon Water
300 g Powdered Sugar
120 ml Whole Milk optional
Instructions
1. Preheat oven to 350°F and grease mini bundt pans.
2. Cream butter and sugar until fluffy.
3. Add eggs and mix well.
4. Stir in yogurt, milk, and vanilla.
5. Fold in sifted flour, baking powder, and salt.
6. Mix in blueberries gently.
7. Fill pans nearly full and bake 25-30 minutes.
8. Cool 10 minutes before turning out.
9. Heat glaze blueberries with lemon juice and water.
10. Blend into puree and strain if desired.
11. Whisk in powdered sugar until smooth.
12. Pour glaze over cooled cakes before serving.
Notes
Use frozen blueberries for clean batter.
Glaze just before serving for best appearance.
Store in airtight container up to 2 days.