10 Tbs butter (room temperature)
2 cups sugar
4 eggs (room temperature)
1 tsp vanilla
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
½ tsp salt
1 ¼ cup whole milk
½ cup plain greek yogurt
2 tbs lemon juice
2 tbs lemon zest
¾ cup blueberries (fresh or frozen, from my baking experience fresh does work best)
2 cups powdered sugar
2-3 Tbs Lemon Juice
Pan: You will need two 6 cavity mini bundt pans.
Preheat oven to 350 degrees.
In your mixer combine butter and sugar. Let mix until light and fluffy.
Add in eggs and vanilla. Mix until completely combined.
In a separate bowl whisk together flour, baking powder and salt.
In another small bowl combine milk, yogurt, lemon juice, and lemon zest.
Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine.
Add ½ of dry ingredients to the standing mixer. Let completely combine.
Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely.
Toss fresh or frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being very gentle.
Prepare your mini bundt pans with cake release.
Pour batter into prepared pan.
For mini bundt cakes bake about 15 to 20 minutes.
Test for doneness by inserting a toothpick into the middle of the cakes.
Let cakes cool for 2 to 3 minutes in the pan then turn out onto a cooling rack. Allow cakes to completely cool.
To make the glaze, combine powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get looser consistency.
Drizzle over the completely cooled cakes.