Lemon Blueberry Mini Bundt Cakes

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, use an electric mixer to cream together the butter and Greek yogurt until just smooth, about 20 seconds. Add in the granulated sugar and beat for 1 minute to combine. Scrape down the bowl and then add the salt. Beat until fluffy and lighter in color, about a minute. Add in the eggs one at a time, beating until combined and scraping down the bowl between each egg.
• In another bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the egg mixture, beating mixture until the flour just disappears. Add half of the buttermilk, beating on low to incorporate. Add another 1/3 of the flour mixture, beating to combine as before, then add the second half of the buttermilk, mixing on low to incorporate, then the last 1/3 of the flour mixture. Mix until just incorporated and the batter doesn’t have any large lumps.
• Zest the lemons over the bowl and mix until the zest is fully incorporated. Gently fold in the blueberries.
• Grease 12 mini bundt pans with butter or oil just before filling. Pour batter into pans until just half full and level the pans with a spatula.
• Bake for 10-20 minutes or until an inserted toothpick comes out clean. Immediately run a clean butter knife around the edges of the pans to loosen the sides, then place upside down on a cooling rack. If the cake immediately comes out of the pan, remove the pan. If not, remove from pan after cake has been cooling for about 5 minutes. If it still sticks after 5 minutes, cool for a final five minutes, then give the pans a gentle shake to release the cake. Allow to cool completely on the cooling rack.
• Once the cakes are almost cooled, prepare the glaze by whisking together 1/2 cup of confectioners sugar, lemon juice, and buttermilk. Add the remaining confectioners sugar in a tablespoon at a time, whisking in between, until it reaches your desired thickness. Drizzle glaze over the cooled cakes.