Lemon Blueberry Mini Bundts

Lemon Blueberry Mini Bundts
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Calories 273 cals
Total Fat 17 g
Cholesterol 66 mg
Dietary Fiber 0 g
Sodium 178 mg
Protein 3 g
Total Carbohydrate 29 g

Prep Time: 15 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 18


  • 15.25 ounce box lemon cake mix
  • 1 1/4 cups Daisy Sour Cream, divided
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 1/2 cups fresh blueberries, divided
  • 2 tablespoons butter, softened
  • 1/2 teaspoon grated lemon peel
  • 3/4 to 1 cup powdered sugar


Heat the oven to 350 degrees. Coat 18 mini Bundt or fluted muffin cups with nonstick cooking spray with flour. Combine the cake mix, 1 cup sour cream, oil and eggs in a large bowl and beat at medium speed for 2 minutes or until blended. Stir in 1 cup of the blueberries. Spoon into the muffin cups filling about 2/3 full. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of cake comes out clean. Cool in the pans on a wire rack for 8 minutes. Gently loosen the edges with a small metal spatula and invert onto a wire rack. Cool completely. Beat butter, lemon peel and remaining 1/4 cup sour cream in a medium bowl for 1 minute or until blended. Slowly beat in 3/4 cup powdered sugar, adding additional powdered sugar to desired consistency. Drizzle over the mini cakes and let stand until set. Serve garnished with the remaining 1/2 cup blueberries.


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