Lemon Blueberry Mini Bundt Cakes
The Spicy Olive’s Lemon Blueberry Mini Bundt Cakes
Servings Prep Time
8-10 15minutes
Cook Time Passive Time
25-30minutes 20minutes to cool
Servings Prep Time
8-10 15minutes
Cook Time Passive Time
25-30minutes 20minutes to cool
For the Lemon Bundt Cakes
  • 2 &1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1teas Salt
  • 1 teas baking soda
  • 1 & 1/2 teas baking powder
  • 1/2cup sour cream
  • 2large eggs
  • 1/2cup The Spicy Olive Lemon Fused olive oil+ 1 Tablepoon
  • 1teas pure vanilla extract
  • 1teas freshly grated lemon peel
  • 2cups washed and dried blueberries
For The Lemon Simple Syrup
  • 1/2cup granulated sugar
  • 2Tbsp fresh lemon juice
  1. Preheat oven to 350 degrees. Grease 1 8cups Bundt pan or 8-1 cup mini Bundt pans with Lemon olive oil. In a large bowl, beat the sugar and the eggs together until light yellow and thickened. Add the lemon olive oil, lemon zest, vanilla and sour cream. In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration. Bake the full size Bundt cake for 45-50 minutes, and the mini Bundt cakes for 25-30 minutes or until a tester comes out clean. Allow to cool for 20 minutes before inverting. Invert onto a serving platter. Allow the cake to cool fully. Add the blueberries to the glaze and toss to coat. Decorate the top and center of the Bundt cakes placing blueberries on top and allowing the glaze to run down the sides and soak into the cake. Serve immediately and enjoy!
  2. For the Glaze: Mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk and allow the glaze to sit until the sugar is dissolved and transparent. (also delicious with a teaspoon or 2 of The Spicy Olive’s Sicilian Lemon white balsamic)
Recipe Notes