Lemon Blueberry Mini Bundt Cakes

Ingredients

For the Cake
• 8 tablespoons unsalted butter, room temperature
• 1/4 cup nonfat plain Greek yogurt
• 1 3/4 cups granulated sugar
• 3/4 teaspoon kosher salt
• 6 medium eggs
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup of well shaken low fat buttermilk, room temperature
• Zest of 2 lemons
• 2 cups frozen blueberries, partially thawed

For the glaze
• 1/2-3/4 cup confectioners sugar
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon low fat buttermilk

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. 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.
3. 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.
4. Zest the lemons over the bowl and mix until the zest is fully incorporated. Gently fold in the blueberries.
5. 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.
6. 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.
7. 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.

Notes