Lemon Blueberry Mini Bundt Cake Recipe

When we first moved into this house we were so happy to see that there was a mature lemon tree in the backyard. But the first year we lived here the poor thing wasn’t looking so great. It seemed as though it was on its last leg.

Surprisingly, this year it has received new life! At the beginning of this spring, all of the sudden there were lemons covering the entire tree. My very first thought was, “I need more lemon recipes!” And this lemon blueberry bundt cake recipe was born!

Ingredients

• 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, vanilla, or greek yogurt
• 2 tbs lemon juice
• 2 tbs lemon zest
• ¾ cup blueberries (fresh or frozen)

Glaze

• 2 cups powdered sugar
• 2-3 Tbs powdered sugar

Instructions

1. Preheat oven to 350 degrees F.
2. In a standing mixer combine butter and sugar. Let mix until light and fluffy.
3. Add in eggs and vanilla. Mix until completely combined.
4. In a separate bowl whisk together flour, baking powder and salt.
5. In another small bow combine milk, yogurt, lemon juice, and lemon zest.
6. For full instructions : www.penniesintopearls.com

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