Lemon and Blueberry Mini Bundt Cakes
The perfect mini personal bundt cakes with the perfect lemon and blueberry flavor combo.
Servings: 9 servings
Ingredients
- 2 cups gf all purpose baking flour see post for suggestion
- ¾ cup white cane sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons lemon extract
- ½ cup vegetable oil
- ¾ cup dairy free milk see post for suggestion
- 2 cups blueberries see post for suggestion
Dairy Free Cream cheese frosting
- 4 ounces of dairy free cream cheese see post for suggestion
- ¼ cup dairy free butter see post for suggestion
- 1 cup confectionary sugar
- 1 tablespoon vanilla extract always check that yours is gf df or use homemade
Instructions
- Grease the bundt cake pan well with baking spray and set it aside and then preheat the oven to 350 degrees.
- Dust the fresh blueberries in gluten free flour and set aside.
- In a mixing bowl combine gluten free flour, salt, and baking powder.
- In another bowl whisk together the eggs, sugar, and oil.
- Combine the wet ingredients and dry ingredients by hand with a spatula.
- Stir in in the dairy free milk and lemon extract.
- Use a hand mixer to mix for 1 minute. Do not overmix.
- Fill each section of the bundt pan ½ way full. And, then sprinkle the top with the flour-dusted blueberries. Then place the pan on a baking sheet.
- Bake at 350 degrees fro 26-28 minutes or until the edges are slightly brown and a toothpick comes out clean.
- Cool the pan on a wire rack for 5 minutes before turning over on the wire rack to cool completely.
- While the cakes are cooling, make the frosting by creaming together all three ingredients with a hand mixer in a larger bowl until creamy. Cover with plastic and set aside.
- Once the cakes are completely cool top with frosting and blueberry jam if desired.