MINI BLUEBERRY BUNDT CAKES WITH ORANGE GLAZE TOPPING
Prep time
Cook time
Total time
Mini Blueberry bundt cakes with orange glaze topping (recipe also in English on OPSD blog) These Mini Blueberry Bundt Cakes are a simple vanilla cake recipe, studded with fresh blueberries and topped with a yummy orange-flavored glaze.
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Dessert
CUCINA: Italian
PORZIONI: 6
INGREDIENTI
For the cakes
250 g of all-purpose flour
200 g of castor sugar
60 g of butter at room temperature
8 g of baking powder
1 large egg
1 teaspoon of vanilla extract (not vanillin)
150 g of fresh blueberries
1 teaspoon of grated orange zest
150 ml of orange juice
a pinch of salt
For the orange glaze topping
orange juice
icing sugar
COME PROCEDERE
Preheat the oven to 175°C.
Grease and flour 6 small bundt cake moulds. Set aside.
In a large bowl, combine the flour, the baking powder and the salt.
In another bowl, combine the sugar and the orange zest. Add the butter and, with an electric mixer, beat well until you have a thick cream.
Fold the egg into the cream mixing well until is combined.
Add the orange juice and the vanilla extract mixing well until incorporated.
Fold the flour (combined with the baking powder and the salt) into the mixture. Mix gently until combined without exaggeration - the cake mixture shouldn’t be over mixed.
Finally, add also the blueberries. Stir quickly and pour the cake mixture into the prepared moulds.
Bake for approximately 18/20 minutes.
While the cakes are baking, make the orange glaze. In a bowl, combine the orange juice and the icing sugar until you have an homogeneous and fluid topping.
Take the bundt cakes out of the oven, let them to cool slightly in the moulds and then turn them upside down on a wire rack to cool completely before unmolding.
Once the bundt cakes are completely cooled, garnish them with some blueberries and glaze with the orange topping.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/mini-bundt-cakes-ai-mirtilli/