Looking for a good sweet treat after dinner? Or just hungry for a sugary snack? Well these mini blueberry lemon pound cakes are just the dessert for you.
Some days, I just cannot bring myself to make something completely from scratch. If you’ve baked a dessert of two in your time, then you know just how tedious baking can be, especially with using the right measurements. Now don’t get me wrong, I LOVE to bake! But some days, I simply do not have hours to spend in the kitchen.
Not only are these mini bundt cakes extremely more time efficient than the full size version, they also make for the perfect serving size for a sweet little snack after dinner. See the full recipe below for these delightfully decadent treats!
Mini Blueberry Lemon Bundt Cakes
A delicious traditional lemon pound cake recipe with a blueberry twist.
Equipment
- 4 Mini bundt cake pans
Ingredients
- 1 box Krusteaz Meyer Lemon Pound Cake Mix
- 1 large egg
- 10 tbsp melted butter
- ¾ cup water
- ¼ cup blueberries
Instructions
Cake
- Grease your bundt cake pans and preheat the oven to 350℉.
- Mix together all of the ingredients as listed on the box (cake mix, egg, water, and butter) until well blended.
- Cut blueberries into halves.
- Fold halved blueberries into cake batter.
- Once well combined, pour batter evenly into each bundt cake pan. Be sure to leave at least ½ inch of room at the top to allow the cakes to rise.
- Bake for 30 minutes or until an inserted toothpick comes out clean.
- Allow at least 10 minutes to cool before adding the glaze and serving.
Glaze
- Following the instructions per the box, mix together the glaze packet and water.
- Drizzle the glaze over the mini cakes once they have cooled and enjoy!
Notes
Not a blueberry fan? No problem! The blueberries in this recipe can be exchanged for any other fruit.
If you’re looking for more glaze, add powder sugar and water in small increments to your glaze mix until you reach the desired amount.
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