My daughter bought this cute mini bundt cake pan for me as a gift. There is many cute ones to choose from.
I made this lemon blueberry cakes, struggled a little to get the batter into the pan. But at least they turned out great. A tangy rosemary lemon syrup added a nice touch.
I made this lemon blueberry cakes, struggled a little to get the batter into the pan. But at least they turned out great. A tangy rosemary lemon syrup added a nice touch.
Mini bluberry lemon bundt cakes
6 mini bundts or 1 large
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup fresh or frozen(not thawed) blueberries
1 lemon, zest
1 cup granulated sugar
3/4 cup butter, room temperature
3 eggs
Rosemary syrup
1 lemon, juice and zest
1 cup sugar
1/2 cup water
1/2 tsp vanilla extract
1 sprigs fresh rosemary
2 tbsp butter
1/4 tsp salt
Preheat oven to 350°F. Grease and flour a non-stick mini bundt pan.
Sift the flour, baking powder and salt onto a piece of parchment paper and set aside.
Rub lemon zest into the sugar with your fingers until the sugar becomes moist and yellow. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy. Add the lemon sugar and beat until light and fluffy. Add eggs, one at a time and mix well after each addition. Reduce speed to low and ass the flour mixture in three batches. Then add the blueberries. Do no over mix.
Add the batter into prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the middle of a cake comes out clean. As the cakes are baking, prepare the syrup glaze. Add the lemon juice and zest, water, sugar, vanilla extract, sprig of rosemary and butter. Heat over low heat until the sugar dissolves then raise the heat to medium and cook for 5 more minutes. Remove from the heat and let the glaze cool completely.
When cakes are baked transfer the pan to a cooling rack to rest for 10 minutes. Carefully pop the cakes out of the pan. After they are completely cool, drizzle cakes with syrup.
6 mini bundts or 1 large
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup fresh or frozen(not thawed) blueberries
1 lemon, zest
1 cup granulated sugar
3/4 cup butter, room temperature
3 eggs
Rosemary syrup
1 lemon, juice and zest
1 cup sugar
1/2 cup water
1/2 tsp vanilla extract
1 sprigs fresh rosemary
2 tbsp butter
1/4 tsp salt
Preheat oven to 350°F. Grease and flour a non-stick mini bundt pan.
Sift the flour, baking powder and salt onto a piece of parchment paper and set aside.
Rub lemon zest into the sugar with your fingers until the sugar becomes moist and yellow. Set aside.
In the bowl of a stand mixer, beat butter on medium speed until creamy. Add the lemon sugar and beat until light and fluffy. Add eggs, one at a time and mix well after each addition. Reduce speed to low and ass the flour mixture in three batches. Then add the blueberries. Do no over mix.
Add the batter into prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the middle of a cake comes out clean. As the cakes are baking, prepare the syrup glaze. Add the lemon juice and zest, water, sugar, vanilla extract, sprig of rosemary and butter. Heat over low heat until the sugar dissolves then raise the heat to medium and cook for 5 more minutes. Remove from the heat and let the glaze cool completely.
When cakes are baked transfer the pan to a cooling rack to rest for 10 minutes. Carefully pop the cakes out of the pan. After they are completely cool, drizzle cakes with syrup.
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