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Mini Bundt cakes with blueberry glaze

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Mini Bundt cakes with blueberry glaze

  • 60
  • Serves 8
  • Hard

Directions

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Goodies’ time is here 😊

This dessert may take some time and effort, but the result is rewarding ✨

130 g all purpose flour

150 g sugar

110 g butter, room temperature

1 large egg

120 g buttermilk

1 tsp baking powder

¼ tsp baking soda

½ salt

½ vanilla bean, seeds only

Blueberry glaze

5 sheets gelatin

75 ml water

200 ml sweetened condensed milk

120 g sugar

200 g (good quality) white chocolate, chopped

2 tsp blueberry powder

Preheat the oven to 180 C and prepare/grease a mini Bundt pan.

Sift flour, baking powder, baking soda, salt in a bowl.

In a large bowl beat butter until creamy, add sugar, egg and vanilla and continue until fluffy.

Add flour mixture alternately with buttermilk and mix until well combined.

Pour the batter into the mini Bundt pan and bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean.

Let it cool completely.

Blueberry glaze

Soften the gelatin sheets in water.

In a pan pour the milk, sugar and water and bring to a boil.

Remove from the heat and stir in the chocolate and soften gelatin until completely dissolved. Add the blueberry powder and mix well.

Place the mini Bundt cakes on a rack and pour the glaze over.

(keep the excess glaze covered, in fridge, it will keep for 1 week)

Enjoy!

Foodiality

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