Jess here, with another recipe that showcases tart citrus flavor… and just so happens to go exceptionally well with the suddenly hot weather that’s hit Austin lately! Since I just bought these new mini bundt pans that needed breaking in, I mixed up blueberry and zesty lemon cakes, then went a little crazy with a rosemary-infused syrup on top. The result was beyond dreamy. These pans hold a full cup of batter each, so my recipe yielded four hefty cakes. I’d imagine a truly-mini-bundt pan would yield quite a bit more…but honestly, who doesn’t love big bundts?
Blueberry + Lemon Baby Bundt Cakes with Rosemary Syrup
*adapted from Williams-Sonoma
For the cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup fresh blueberries
- zest of 2 lemons
- 1 cup granulated sugar
- 12 tablespoons of unsalted butter, room temperature
- 3 eggs
- Juice & zest of 1 lemon
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon vanilla extract
- 2 sprigs of fresh rosemary
- 2 tablespoons of unsalted butter
- 1/4 teaspoon salt
- Preheat oven to 325°F. Grease and flour a non-stick mini bundt pan and tap out any excess flour.
- Sift the flour, baking powder and salt onto a piece of parchment paper and set aside.
- Combine the lemon zest and sugar in a small bowl. Rub the lemon zest into the sugar with your fingers until the sugar becomes moist and yellow. Set aside.
- In the bowl of a stand mixer, beat butter on medium speed until creamy and smooth, for about 1 or 2 minutes. Add the lemon sugar mixture and beat until light and fluffy or for about 5 minutes, scraping down the sides of the mixing bowl as needed. Add the eggs one at a time and mix for about 1 minute after each addition. Reduce the mixer speed to low. Add the sifted flour mixture to the bowl in three batches, blending each until just mixed in and scraping the sides as needed. With the last batch of flour, also add the chopped blueberries and incorporate, taking care not to over mix.
- Add the batter into prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the middle of a cake comes out clean.
- As the cakes are baking, prepare the syrup glaze. Add the lemon juice and zest, water, sugar, vanilla extract, sprig of rosemary and butter. Heat over low heat just until the sugar dissolves then raise the heat to medium and cook for 5 more minutes. Remove from the heat and let the glaze cool completely.
- When the cakes are ready to come out of the oven, transfer the pan to a cooling rack to rest upright in the pan for about 10 minutes. Carefully pop the cakes out of the pan. After they are completely cool, drizzle cakes with the syrup.