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Mini blackberry bundt cakes

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour with the baking powder, then fold in the sugar and lemon zest.
  3. 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.
  4. Fold in the blackberries and flaked almonds, if used.
  5. Spoon the batter into 4 or 6 silicon bundt cake moulds then put these onto a baking tray.
  6. Bake for about 20-25 minutes in the oven until golden brown and an inserted skewer comes out clean.
  7. Let the cakes cool in the mould for 5 minutes, then turn them out onto a wire rack to cool completely.
  8. When cooled, serve or decorate to your liking.