A Sweet End to Berry Season with Bundt Cakes

Lemon Blueberry Bundt Cakes

These Lemon Blueberry Bundt Cakes are the best way to wrap up the last months of blueberry season! Emma Duckworth, baker and lover of sweet treats, is sharing this delicious recipe with us. Light lemony sponge, filled with pops of sweet blueberries and topped with a fresh greek yogurt glaze, makes this a tasty brunch cake or a light dessert. Sweet, fruity, and zesty... these mini bundt cakes are truly as delicious as they sound and look.

Grilled Strawberry Cherry Compote & Vanilla Ice Cream

Serves: 8

ingredients:

For the mini bundt cakes

4 eggs, lightly whisked
1 cup unsalted butter, melted
2 Tbsp. vegetable oil
1 cup sugar
½ cup water
Juice of one lemon
Zest of 2 lemons
4 Tbsp. honey
2 ½ cups plain flour
2 Tbsp. baking powder
1 tsp. salt
1 cup blueberries
¼ cup blueberries for glaze (optional)

For the yogurt glaze

1 ½ cups icing sugar, sifted
½ cup greek yogurt
2 Tbsp. lemon juice

To decorate

2 Tbsp. pistachios, finely chopped
2 Lemon slices, cut

directions:

For the mini bundt cakes

Preheat oven to 340 degrees. With room temperature butter, brush the molds of your mini bundt tin. Dust molds with flour and knock any excess out. This will help prevent sticking.
Rinse the blueberries and pat them dry. Add about 1 Tbsp. of flour to your blueberries and toss them until coated. This will help them float and prevent them from sinking to the bottom of your pan while baking.
Wet ingredients: In a large bowl, place the eggs, butter, oil, sugar, water, lemon juice, lemon zest, and honey. Whisk to combine.
Dry ingredients: In a small bowl, combine the flour, baking powder, and salt. Whisk to combine.
Add dry ingredients to wet ingredients and, mixing gently, combine the two. Fold in the blueberries gently.
Pour batter into the molds about ⅔ full as they’ll rise.
Add a tray filled halfway with boiling water to the bottom shelf in the oven. This generates steam while the cakes bake, which keeps them moist and helps to prevent the mini bundts from sticking in their molds. Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Allow to cool before reversing the bundt pan onto the wire rack. The bundt cakes should drop out.

For the yogurt glaze

Add ingredients into a medium bowl and stir until combined. If the glaze is too thick, then add 1 tsp. at a time of water or more lemon juice until you reach the desired consistency.
If you’d like to make the glaze purple (optional), then heat ¼ cup of blueberries in a small saucepan and 2 Tbsp. of water. Heat gently, squashing the blueberries with a fork until they are soft and mushy. Sieve the blueberries, discarding the pulp and keeping the juice. Mix a tablespoon of juice into the yogurt glaze instead of the lemon juice. The color is beautiful!
To decorate fully cooled bundt cakes, pour glaze over and sprinkle with chopped pistachio nuts. Refrigerate for ten minutes until glaze has set and then garnish with lemon slices and blueberries. Serve with a large dollop of cream and enjoy!

To read Emma’s full post, click here! Be sure to follow @emmaduckworthbakes on Instagram and use #emmaduckworthbakes and #mollymymag to share your creation.

RECIPE BY:
Emma Duckworth
PHOTOGRAPHY BY:
Emma Duckworth