Mini Almond Bundt Cakes with Fresh Blueberry Whipped Cream
Mini Almond Bundt cakes with Fresh Blueberry Whipped Cream - Light and perfectly moist almond cakes combined with fluffy homemade blueberry whipped cream topped with fresh blueberries make up these delicious dainty desserts. These individual sized cakes are perfect to share with those very special people in your life.
Servings: 12
Ingredients
Almond Bundt Cake
- 1 box white or french vanilla cake
- 1 cup all purpose flour
- 1 cup sugar
- ½ tsp salt
- 1 cup sour cream
- 1 cup water
- 4 egg whites
- 1 tsp clear vanilla extract
- ½ tsp almond extract
Fresh Blueberry Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar or to taste
- 1 tsp vanilla
- ½ cup fresh blueberries pulsed in blender or food processor
Instructions
Mini Bundt Cakes
- Pre heat oven to 325 degrees and spray mini bundt pan with baking spray.
- Mix dry ingredients in a large bowl or the bowl of a stand mixer.
- Add the remaining ingredients and mix with stand or hand mixer for 2 minutes.
- Pour into mini bundt cake pan (12). Tap the pan on the countertop to get all the air bubbles to the top.
- Bake for 15 to 20 minute or until toothpick comes out mostly clean. Do not over bake.
- Let cool in pan for 10 minutes then turn mini cakes onto a wire rack to completely cool.
- Top with blueberry whipped cream and garnish with powdered sugar, fresh blueberries, and mint.
Fresh Blueberry Whipped Cream
- Pulse blueberries a few times in blender or food processor.
- Using a stand or hand mixer with the whisk attachment, whip the heavy cream until stiff.
- Blend in powdered sugar and vanilla.
- Fold in blueberries until blended.
- Refrigerate until use.
Notes
This cake can be make in two 8-inch round pans as well. Cook for 25 to 35 minutes.
Nutrition
Serving: 11 serving | Calories: 318kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 148mg | Sugar: 24g