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Blueberry Almond Mini Bundt Cakes

5 from 7 votes

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. Preheat oven to 350 degrees and grease mini bundt pans or one regular bundt pan.
  • 2. Sift cake mix and instant pudding mix into a small bowl and set aside.
  • 3. In a large bowl. combine eggs, oil, milk, sour cream, vanilla extract, almond extract and nutmeg until smooth.
  • 4. Stir in cake mix and pudding mix.
  • 5. Fold in blueberries.
  • 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. 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. Let cakes cool and then pour glaze over the cakes, sprinkles sliced almonds on top and fill the holes with blueberries.