Mini Blueberry Bundt Cakes
Total TimePrep: 20 min. Bake: 25 min. + cooling
Hi. I’m quite new at baking. Quick question do I use unsalted butter or salted?
Moist and delicious tasting. Lemon and blueberry compliment each other very well.
I came here to find out if anyone had tried doubling this recipe for a large Bundt pan since I don't own the mini size pans. Jho1 asked the same question, so I tried it and I found that doubling the recipe was a perfect amount of batter for a 7-cup tube pan. Years ago, my sister-in-law gave me one of those fancy tube pans in the shape of a blooming rose and I love it, but I think of it as an odd size so I haven't used it much. This recipe turned out beautifully in the rose pan and the glaze looked gorgeous pooling in the "petals." It was delicious too! For a regular 12-cup Bundt pan, I recommend tripling the recipe. Thank you, Cathy, for a lovely recipe that is perfect for a cake pan I've been wanting to use more often!
These mini cakes are great, moist and very flavorful, a hit every time I make them, the icing gives just the right amount of sweetness.
Question: Would ingred amounts be enough to bake in one regular bundt pan, & if so, what would baking time be?
I have made this 3 times so far this summer and it's a Hit!