Lemon Blueberry Mini Bundts

20 min
Medium

1 serving

🍚

150 g

Caster Sugar

🍋

1

Lemon

🥚

2

Eggs

🛢️

70 g

Vegetable Oil

🍚

120 g

Flour

🥄

0.5 tsp

Baking Powder

🥄

1 pinch

Baking Soda

🧂

1 pinch

Salt

🫐

120 g

Blueberries

Preparation Steps

  1. Step 1/7

    Rub the lemon zest with the caster sugar until fragrant.

  2. Step 2/7

    Whisk together the eggs and sugar until pale.

  3. Step 3/7

    Stream in the oil and whisk to incorporate.

  4. Step 4/7

    Sift in the flour, baking powder, soda and salt and fold.

  5. Step 5/7

    Whisk in the lemon juice and stir in the blueberries.

  6. Step 6/7

    Scoop the batter into mini bundt pans and bake at 180C.

  7. Step 7/7

    Allow the cake to cool in the pan before inverting onto a plate.

Composition

Ingredients

Types

Fruit, Grains, Dairy, Oil, Baking, Spices

Ingredients

caster sugar, lemon, eggs, vegetable oil, flour, baking powder, baking soda, salt, blueberries

Allergens

eggs, gluten

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

whisk, sieve, spatula, skewer, plate

Appliances

oven, mini bundt pan

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Tea Time

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Moist

Flavors

Citrusy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1-2 days, fridge : 1 week, freezer : 1 month