Sparkling Blueberry
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Sparkling Blueberry Bundt Cakes
- 6 mini-bundts Total Servings
- 1 hour Cook Time
- 15 minutes Prep Time
- 1.15 hours Total Time
Elevate your dessert table with these elegant, individual-sized treats. The Sparkling Blueberry Bundt Cakes boast a remarkably tender crumb, achieved by folding Welch's Sparkling Blueberry directly into a rich, buttery batter. Plump frozen blueberries are gently mixed in to provide bursts of deep, fruity flavor in every bite. Baked to golden perfection in mini bundt molds, they are finished with a delicate, custom glaze whisked together from powdered sugar and a touch more of the sparkling blueberry juice. It is a sophisticated, deeply satisfying bake that pairs beautifully with a warm afternoon gathering.
Ingredients
- For the cake:
- 1 stick (½ cup) unsalted butter, room temperature
- ¼ cup neutral oil (such as canola or vegetable)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¼ tsp vanilla extract
- ½ cup Welch’s Sparkling Blueberry
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- ½ cup frozen blueberries
- For the glaze:
- ½ cup powdered sugar
- 1 ½ tablespoons Welch’s Sparkling Blueberry
Nutrition
Serving Size: 1 cake
Preparation
Steps
- Preheat oven to 350°F (175°C). Lightly grease and flour a 6-cavity mini bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar on medium speed until light and fluffy, about 3 minutes.
- With the mixer on low, add half the Sparkling Blueberry, followed by half the flour. Mix until just combined. Repeat with remaining Sparkling Blueberry and flour. Do not overmix.
- Divide batter evenly among the prepared bundt molds. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While bundt cakes are baking, mix glaze ingredients until smooth.