Mini Blueberry Bundt Cakes
Rated 5.0 stars by 1 users
Category
desserts
Servings
8
Prep Time
20 minutes
Mini Blueberry Bundt Cakes
Ingredients
- ½ cups Gustare Whole Fruit Lemon Extra Virgin Olive Oil, plus more to grease pans
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla
- ½ cup sour cream
- 2½ cups unbleached all-purpose flour
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 1 tsp. salt
- 2 cups washed and dried blueberries (reserve ½ cup for garnish)
Glaze
- ¾ cup Gustare Ripe Summer Peach Balsamic Vinegar
-
2 tbsp. Lemon Verbana Honey
Directions
- Preheat the oven to 350 degrees
Grease 8 one-cup mini bundt pans or an 8-cup bundt pan with Whole Fruit Lemon EV Olive Oil.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add ½ cup olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until well blended. Fold in 1½ cups blueberries.
Evenly distribute batter into prepared pans. Bake mini bundt pans for 35-40 minutes (full size bundt pan for 45-50 minutes) or until a tester inserted in the center comes out clean. Allow to cool for at least 20 minutes before inverting.
Glaze
- While the cakes are cooking, simmer balsamic and honey in a small saucepan for 8 minutes and set aside until cake is cool enough to glaze.
Unmold cakes, allow to cool completely and brush with balsamic glaze. Evenly distribute reserved blueberries onto the tops of the cakes and brush with a little glaze. Serve immediately. Enjoy!
