I just think that this Blueberry Bundt Cake is the cutest dessert ever!
I love single-serving desserts like cupcakes because you don't have to share. It's yours and yours alone! Plus it allows you to not overindulge, which I tend to do with slices of cake and pie. If I've gotta whole delicious pie in front of me, I'm gonna want to eat it all! It's kind of a problem. But this dessert is perfect. It's cute, summery fresh and delicious!
For a perfect individual bundt cake, you are going to need these adorable 1-cup bundt pans from World Market. I'm sure they are found at other cooking supply stores, but these were only $1.49 a piece! I love a good deal.
Picture from World Market
Don't have a World Market near you? You can order these cute pans on their website....HERE!
Anyways, I found this fantastic recipe from America's Test Kitchen "Cooking for Two" magazine. Over the summer I have fallen in love with ATK and all of their delicious recipes. I like that they give in-depth explanations of certain steps and processes, and why the recipe works.
Here is what you are going to need for 2 Individual Bundt Cakes:
-1/2 cup All Purpose Flour
-1/2 tsp Baking Powder
-1/8 tsp Salt
-3 tbsp softened Butter + more for greasing pans
-1/4 cup Sugar
-1 large Egg, room temperature
-1/4 tsp Vanilla Extract
-2 tbsp Milk, room temperature
-1/2 cup ripe Blueberries
Adjust the oven rack to middle position and preheat the oven to 350 degrees (F). Grease two 1-cup bundt pans with butter.
In a small bowl, whisk the flour, baking powder and salt together. In a medium sized bowl, beat butter and sugar together with a hand mixer or by hand on medium speed until light and fluffy, 3 minutes.
*A KitchenAid mixer is not going to work on this recipe since the amount of ingredients is so small, so use a hand mixer instead (ATK tips!).
Beat in the egg until combined, about 30 seconds. Beat in vanilla until incorporated. Reduce mixer speed to low and beat in 1/3 of the flour mixture, followed by 1 tbsp of milk. Repeat with half of remaining flour mixutre until just incorporated. Then add in the blueberries and gently fold them in.
*Your batter will be thick, so don't panic!*
Divide the batter evenly between prepared 1-cup bundt pans, smooth tops and gently tap each pan on counter to settle batter. Place pans on baking sheet and bake the cakes for 20 to 30 minutes, rotating halfway through, until toothpick comes out clean.
Once the cakes are done baking, allow the cakes to cool for 10 minutes in their pan. Then flip them out onto wire rack and let them cool completely for 30 minutes. Make a glaze or dust with powdered sugar and you are ready to enjoy your tasty (and cute) dessert!
PRINT RECIPE HERE!
*Not a paid advertisement for World Market, I just like their stuff!*