Lemon Blueberry Mini Bundts

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Prep Time

15mins

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Time to Table

1hr 30mins

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Serves

18

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Ingredients

  • 15.25 ounce box lemon cake mix
  • 1 1/4 cups Daisy Sour Cream, divided
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 1/2 cups fresh blueberries, divided
  • 2 tablespoons butter, softened
  • 1/2 teaspoon grated lemon peel
  • 3/4 to 1 cup powdered sugar

Ingredients

  • 15.25 ounce box lemon cake mix
  • 1 1/4 cups Daisy Sour Cream, divided
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 1/2 cups fresh blueberries, divided
  • 2 tablespoons butter, softened
  • 1/2 teaspoon grated lemon peel
  • 3/4 to 1 cup powdered sugar

Directions

  1. Heat the oven to 350 degrees. Coat 18 mini Bundt or fluted muffin cups with nonstick cooking spray with flour.
  2. Combine the cake mix, 1 cup sour cream, oil and eggs in a large bowl and beat at medium speed for 2 minutes or until blended. Stir in 1 cup of the blueberries. Spoon into the muffin cups filling about 2/3 full.
  3. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of cake comes out clean. Cool in the pans on a wire rack for 8 minutes. Gently loosen the edges with a small metal spatula and invert onto a wire rack. Cool completely.
  4. Beat butter, lemon peel and remaining 1/4 cup sour cream in a medium bowl for 1 minute or until blended. Slowly beat in 3/4 cup powdered sugar, adding additional powdered sugar to desired consistency. Drizzle over the mini cakes and let stand until set.
  5. Serve garnished with the remaining 1/2 cup blueberries.
  • Calories:273
  • Cholesterol:66
  • Protein:3
  • Sodium:178
  • Total Carbohydrate:29
  • Total Fat:17

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