Lemon-Blueberry Mini Bundt Cake Recipe

On this dreary, rainy summer day, I thought we could use something sweet to brighten our day... not to mention the fact that I have been looking for something to do with all of the blueberries that my husband has picked this week.  I scoured the internet, looking for blueberry cake recipes, and I ended up stumbling upon several lemon-blueberry cake recipes (perfect, since I LOVE lemon!).  Unfortunately, no single recipe seemed to be exactly what I was looking for, so I ended up combining three different recipes, and making a few additional alterations of my own.  Here is the recipe that I ended up with:

Lemon-Blueberry Mini Bundt Cakes

(Makes about 20 mini bundt cakes)

Cake Ingredients:

1 1/2 C all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 C vanilla yogurt (or plain yogurt)

1 C sugar

3 large eggs

2 tsp. grated lemon zest

1 tsp. vanilla extract

1/2 C vegetable oil

1 C fresh blueberries

Lemon Sauce Ingredients:

1/4 C lemon juice

1/4 C sugar

Glaze Ingredients:

3/4 C confectionery sugar

2 tbsp. lemon juice

1 tbsp. maple syrup

Directions:

Preheat oven to 350° F.  Grease and flour mini bundt cake pan.

Combine flour, baking powder, and salt.  In a separate bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla.  Add wet ingredients to dry ingredients while whisking.  Then slowly add vegetable oil.  Once all ingredients are incorporated, fold in blueberries.  Pour batter into mini bundt cake pan (a large cookie dough/cupcake scoop works well for this) and bake for 20 minutes, or until lightly golden brown. 

While the cakes are baking, make the lemon glaze by combining 1/4 C lemon juice and 1/4 C sugar in a small saucepan and cooking on medium-high heat until the sugar dissolves and the mixture is clear.  Set aside.

When the cakes are done, remove them from the oven and allow them to cool in the pan for 10-15 minutes.  Once the cakes are cool enough to be removed without breaking, (but still warm) place them on a wire rack over a cookie sheet or wax paper and use a baking brush or a spoon to cover the cakes with the lemon sauce.  (The cakes will soak this up like a sponge!)

While the cakes continue to cool, prepare the glaze by mixing the 3/4 C confectionery sugar, 2 tbsp. lemon juice, and 1 tbsp. maple syrup together until smooth.  Set aside.

When the cakes have cooled completely, add a few fresh blueberries to the center, and drizzle the glaze over the tops of the cakes.

Enjoy!

*Inspiration for this recipe came from the following sources:

http://www.twopeasandtheirpod.com/mini-lemon-bundt-cakes/

http://www.thedragonskitchen.com/2008/07/dragons-lemon-blueberry-cake.html

http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe.html