Blueberry Buttermilk (Mini) Bundts
Recipe makes 5 mini (5") bundt cakes or one large 12" bundt cake
Preheat oven to 350 degrees. Grease and flour bundt pans and set aside.
Ingredients:
3 cups flour
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 ½ cups of sugar
1 cup softened butter
3 eggs
1 tsp vanilla
1 tsp lemon extract
1 1/3 cup buttermilk
1/3 cup sour cream
2 tbsp lemon zest
1 ½ cup of blueberries
1 tsp flour
In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream the sugar and butter. Beat in the eggs one at a time. Mix in the extracts. Beat until light and fluffy.
Add half of the flour mixture, half of the buttermilk and all of the sour cream. Mix until smooth.
Add the remaining flour mixture and buttermilk, mix until smooth.
In a small bowl toss the blueberries, lemon zest and flour. Fold this mixture into the cake batter.
For the mini bundt cakes, bake for 30-35 minutes or until a toothpick comes out clean. For a 12" bundt cake, bake for 65-70 minutes or until a toothpick comes out clean. In both cases, allow the cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely.
