✻ Mini Blueberry Bundt Cakes  

It seems the mini version of almost anything is always the cutest variety so why not make mini versions of desserts? These adorably delicious blueberry bundt cakes are a satisfying way to incorporate a simple yet wholesome dessert into any brunch or after-dinner treat. These little cakes are sweetened using a shelf-stable all-natural fruit concentrate made with bouquet of berries and boosted with a powerful antioxidant blend. The best part is, while Smartfruit Blooming Berry tastes sweet it contains no added sugar! Sounds like a dessert win-win!     

📝 Ingredients: Mini Blueberry Bundt Cakes                

✻ ¼ Cup Unsweetened Soy Milk

✻ ½ Cup Dairy-free Yogurt (Room Temp)     

✻ ¼ Cup Coconut Oil or Dairy-free Butter              

✻ ¼ Cup Sugar (Try using 2 Tbsp. Smartfruit Blooming Berry)

✻ 1 Tsp. Vanilla Extract

✻ 1/3 Cup Blueberries                

✻ 2/3 Cup All Purpose Flour

✻ 1 Tsp. Baking Powder         

✻ ½ Tsp. Baking Soda  

✻ 1/8 Tsp. Rose Salt          

 

🍶 Preparation:

1. Start by preheating oven to 325f; Next grease bundt pans and set aside
2. In a large bowl, whisk flour, baking soda, baking powder, and salt together; Set aside
3. In a mixer, cream together butter, sugar, and yogurt
4. Add in half of the flour mixture and mix on low
5. Add in soy milk and the remaining flour mixture; Mix on medium for about 1-2 minutes or until smooth; Next fold in blueberries
6. Transfer batter to prepared pan and tap on counter to release any air bubbles
7. Bake for 20-25 minutes or until an inserted toothpick comes out clean
8. Remove from oven and let cool for about 10 minutes
9. Invert cakes onto a rack with parchment paper and cool completely