Name: Mini blackberry bundt cakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups flour; 2 tsp baking powder; 1 lemon, zest only; ¾ cup unrefined sugar; 2 eggs; 1 Tbsp vanilla extract; 1 cup yoghurt (can be plant-based); ½ lemon, juiced; ½ cup sunflower or rapeseed oil; 1 cup blackberries; 3 Tbsp almond flakes ( optional)

Mini blackberry bundt cakes

4 Aug 2024

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

In Eastern and Middle Europe, bundt cakes are eaten often for breakfast. These super easy mini blackberry bundt cakes are perfect for breakfast, brunch and afternoon tea, or parties, picnics and trips. You can cover them with lemon icing, buttercream, cream cheese frosting or powdered sugar - I prefer them au naturel.

Ingredients

2 cups flour
2 tsp baking powder
1 lemon, zest only
¾ cup unrefined sugar
2 eggs
1 Tbsp vanilla extract
1 cup yoghurt (can be plant-based)
½ lemon, juiced
½ cup sunflower or rapeseed oil
1 cup blackberries
3 Tbsp almond flakes ( optional)

Instructions

Preheat the oven to 180°C.
Mix the flour with the baking powder, then fold in the sugar and lemon zest.
Mix the eggs with the vanilla e oil. Add the lemon juice to the yoghurt, then mix with the egg. Add this mixture to the flour, and combine gently.
Fold in the blackberries and flaked almonds, if used.
Spoon the batter into 4 or 6 silicon bundt cake moulds then put these onto a baking tray.
Bake for about 20-25 minutes in the oven until golden brown and an inserted skewer comes out clean.
Let the cakes cool in the mould for 5 minutes, then turn them out onto a wire rack to cool completely.
When cooled, serve or decorate to your liking.