Print

Blueberry Almond Mini Bundt Cakes

Servings 10 mini bundt cakes

Ingredients

  • Blueberry Almond Cake:
  • 1 box White Cake mix
  • 1 small pkg. instant vanilla or white chocolate pudding mix
  • 4 eggs
  • 2/3 C. oil
  • 1/2 C. milk or buttermilk
  • 1 C. sour cream
  • 1 tsp. vanilla extract
  • 2 tsp almond extract
  • 1/2 tsp. nutmeg optional
  • 1 1/2 C. blueberries fresh or frozen

Orange Glaze:

  • 2 Tbsp. Orange Juice or lemon juice or even more milk
  • 1 Tbsp. milk
  • 1 1/2- 2 1/2 C. powdered sugar

Sliced Almonds and Fresh Blueberries for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and grease mini bundt pans or one regular bundt pan.
  2. 2. Sift cake mix and instant pudding mix into a small bowl and set aside.
  3. 3. In a large bowl. combine eggs, oil, milk, sour cream, vanilla extract, almond extract and nutmeg until smooth.
  4. 4. Stir in cake mix and pudding mix.
  5. 5. Fold in blueberries.
  6. 6. Fill mini bundt pans about 2/3 full and bake for 18-25 minutes or until an inserted knife comes out clean. (It's okay if they bake over the center notch, mine did and it holds the glaze quite nicely!) Bake a normal bundt for 35-45 minutes or until an inserted knife comes out clean.
  7. 7. Glaze: Whisk all ingredients together. Add more powdered sugar if you want a thicker glaze or more milk or juice to thin it out. You want it pourable.
  8. 8. Let cakes cool and then pour glaze over the cakes, sprinkles sliced almonds on top and fill the holes with blueberries.