Things start poppin’ when you combine lemon, blueberries and poppy seeds. It’s a taste combo that invigorates! And the nutrition benefits are special, too, with antioxidants from berries and vitamin C from citrus. These mini bundt cakes are lusciously moist thanks to the addition of sour cream, and the poppy seeds add a bit of nuttiness and textural contrast. They’re the perfect sweet treat when you want something bursting with sunny flavor
Mini Blueberry-Lemon Poppy Seed Bundt Cakes
- 2-¾ cup + 1 Tbsp. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 Tbsp. poppy seeds
- ¾ cup unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- ⅓ cup lemon juice freshly squeezed
- ¼ cup canola oil
- 2 Tbsp. lemon zest
- 1 cup sour cream
- 2 cups fresh blueberries
Preheat oven to 350 degrees F.
In large mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In stand mixer bowl, combine butter and sugar. With paddle attachment, beat until light and fluffy (approximately 4 minutes).
Mix eggs into butter/sugar mixture one at a time. Add vanilla extract, lemon juice, lemon zest and canola oil and mix to combine.
With blender on low speed, add half of flour mixture. Add sour cream, then remainder of flour mixture. Mix until well combined.
In medium bowl, toss blueberries with remaining flour, coating evenly.
Fold in blueberries, then poppy seeds. (Note: They should be evenly distributed throughout batter.)
Fill mini silicone bundt cake molds with batter. Bake approximately 25 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. When molds are cool enough to handle, gently pop out cakes to continue cooling.