Lemon and blueberry mini bundt cakes

The Sweet Rebellion
makes 24 serving Prep: 15 mins, Cooking: 20 mins

By Food24 May 28 2018
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Ingredients (13)

For the cake:
175 g butter — softened
250g g castor sugar
3 eggs — large
30 ml lemon — zest only
125 ml yoghurt — plain
180 ml milk
30 ml lemon juice
350 g flour
10 ml Robertson's baking powder
pinch salt
250 ml blueberries (fresh or frozen) — tossed in 15ml of flour
For the glaze:
500 ml icing sugar
30-40 ml lemon juice
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Preheat the oven to 180°C. 

Spray a silicon mini-bundt mould with cooking spray (or use a muffin tin).

Cream togethre the butter and castor sugar for 3-4 mins until light and fluffy. 

Add in the eggs, one at a time, beating well after each addition. 

Beat in the vanilla and lemon zest.

Sift together the flour, salt and baking powder in a separate bowl. 

Stir the yoghurt, milk and lemon juice together in a jug.

Alternate adding the dry ingredients and yoghurt mixture to the creamed mixture, working with about third of each at a time and mixing well after each addition.

Lastly, stir in the blueberries gently – stir only a once or twice. 

Immediately spoon the mixture into the moulds, filling about ¾ full.

Bake for 18-20 mins, or until a toothpick or skewer inserted comes out clean. 

Leave to cool in the moulds for 15 mins, then unmould onto a cooling rack to cool completely.

Meanwhile make the glaze.

Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick icing.

Once the bundt cakes have cooled completely, drizzle the glaze over and leave to dry before storing in an airtight container. 

The cakes will keep for about 3 days at room temperature.


If you are using frozen blueberries, do not defrost them before using, or they will become very juicy and colour your cakes purple! 

If you can, keep them in the freezer right up until you need them. 

The flour coating on the blueberries prevents them from sinking during baking.

Reprinted with the permission of The Sweet Rebellion. Click here for more recipes.


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