Ingredients:

  • 250g all-purpose flour
  • 200g granulated sugar
  • 10g baking powder
  • 3g salt
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 120ml sour cream
  • 5ml vanilla extract
  • 150g fresh blueberries
  • 1 tbsp lemon zest
  • 1 tbsp butter, melted (for pan release)
  • 1 tbsp all-purpose flour (for pan release)
  • 60g cream cheese, softened
  • 120g powdered sugar
  • 30ml milk
  • 2ml vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Create a DIY pan release by mixing 1 tablespoon of melted butter with 1 tablespoon of flour. Use a pastry brush to coat every ridge of a 12-cavity mini bundt pan.
  2. In a medium bowl, whisk together 250g flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the 115g softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla extract, and lemon zest.
  4. Toss the fresh berries in a small amount of the flour mixture until coated. This prevents them from sinking.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the floured berries.
  6. Divide the batter evenly among the 12 mini bundt cavities. Bake for 25 minutes or until a toothpick comes out clean.
  7. Allow the cakes to rest in the pan for exactly 10 minutes. Flip the pan onto a wire cooling rack to release the cakes. Cool completely for 30 minutes.
  8. Whisk together softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cakes.