Name: Mini Blueberry-Lemon Poppy Seed Bundt Cakes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 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

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

0 from 0 votes

Mini Blueberry-Lemon Poppy Seed Bundt Cakes

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 24

Calories 230 kcal

Author Toni Williams

Ingredients

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

Instructions

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.

Recipe Notes

Get the ingredients to make these lovely little lemon bites!

Nutrition Facts

Mini Blueberry-Lemon Poppy Seed Bundt Cakes

Amount Per Serving

Calories 230 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g25%

Trans Fat 1g

Cholesterol 48mg16%

Sodium 128mg5%

Potassium 82mg2%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 284IU6%

Vitamin C 4mg5%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.