Last weekend I went out to a local orchard with my dear friend KA and her boyfriend Bran.
I was rather shocked to discover that the blueberry bushes still had some little gems clinging for life, even though most of the other pickers that afternoon (an older crowd, you could say) had a lot of difficulty finding anything worthwhile in the patch. The key, we discovered, was getting low and all-up-in the bushes. Obviously, all the good stuff had been stripped off the outer and upper layers, and our fellow orchard-goers were surprised to see our full buckets.
We brought the berries back to our house and made a crisp that day to accompany a dinner of homemade pizza. The crisp was great; almost completely devoured that night alongside a bowl of freshly whipped cream. Summer at its finest, I’d say!
I still had half the quart left, which I had hoped to munch on throughout the week. but these later season berries didn’t seem particularly hardy and started to wilt rather quickly.
Clearly, they needed to be thrown into another dessert on the double. Enter these whole wheat mini bundt cakes.
Even though we use whole wheat flour here, the cakes remain perfectly moist and delectable, aided by a fantastic almond glaze. I sent one of these cakes into work with Luke, and was asked to send in bigger slices next time. Guess I’ll have to try making this as a regular sized Bundt sometime!
Two Years Ago: Peachy Pancakes
One Year Ago: Green Tea Layer Cake with Honey Buttercream Frosting
- FOR THE CAKE:
- 1 cup white whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ tsp cinnamon
- 1 large egg
- 1/3 cup packed light brown sugar
- ¼ cup vegetable or olive oil
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- FOR THE ALMOND GLAZE:
- 1 cup powdered sugar
- ¼ tsp almond extract
- 1 Tbsp milk
- Preheat the oven to 350 degrees F. Grease a two mini-Bundt pans with nonstick spray. (This is the one I have. If you don’t have a mini bundt pan, feel free to double the recipe and use a full-size one.)
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, combine the egg and brown sugar and whisk until fluffy, about 5 minutes. Add the oil and beat for another minute. Add half of the sour cream and the vanilla extract and beat until combined. Carefully add the dry ingredients, except for about a tablespoon and stir until combined. Add the remaining sour cream and beat until just combined.
- Toss the blueberries with the remaining flour and add them to the batter. Fold them in them carefully then scrape the batter into the mini bundt pan molds. Bake until the top of the cake is golden brown and a toothpick inserted into the middle comes out clean, about 20-25 minutes. Remove the cake from the oven and let cool in the pan for 25 minutes on a wire rack, then invert.
- For the glaze, combine the powdered sugar, almond extract, and milk in a small bowl and stir until smooth.
- Drizzle or pour the glaze over the cakes, garnish with sliced almonds and enjoy!
Adapted from A Cozy Kitchen