Blueberry Mini Bundt Cakes

What's your favorite breakfast to wake up to on Christmas Day? You know, that amazing, mouth-watering dish that helps kick off this amazing Holiday?

We all have that favored morning meal that has become a Holiday tradition in each one of our homes. So what if I told you I had a dish that is sure to become a new favorite tradition in your home? How is this possible, you ask? What amazing treat could I be talking about? Bundt Cakes.

No, I'm not referring to a dessert for Breakfast (though this dish could be both a breakfast and dessert). I'm talking about a mouth-watering, knee slapping, absolutely delicious cake that will bring cheer to any Christmas morning and leave your family begging for more. Grab your USA Pan Swirl Cupcake Pan, it's time to bake up some Blueberry Mini Bundt Cakes!

Ingredients:
1 cup Butter, softened
2 cups Sugar
3 Eggs
1 Tbsp Vanilla
2 3/4 cups Honeyville Alta Artisan Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Himalayan Salt
3 Tbsp Honeyville Buttermilk Powder + 1 1/4 cups Water
Zest from 2 Lemons
1 cup Honeyville Freeze Dried Blueberries

Buttermilk Glaze:
1 Tbsp Honeyville Buttermilk Powder + 3 Tbsp Water
1 cup Powdered Sugar

Directions:
Preheat oven to 325 degrees.

Prepare your USA Pan Swirl Cupcake Pan by spraying with cooking spray, then dusting with flour.

In a large bowl, cream butter and sugar together with an electric hand mixer until smooth. Beat in eggs and vanilla.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Slowly add dry ingredients and buttermilk to butter/egg mixture and beat together until a smooth batter forms.

After you've re-hydrated your blueberries properly, gently fold in blueberries and lemon zest until fully combined.

Gently add heaping spoonfuls of batter into each swirl cup on your pan (NOTE: Though the pan only has 6 swirl cupcake cups, the recipe will make far more batter. I used the excess batter to bake up a breakfast cake using an 8x8 pan).

Place in oven and bake at 325 degrees for 30-40 minutes, or until tops begin to lightly brown.

Remove from oven and let cool for 10 minutes in pan, then turn out on wire rack.

While cakes are cooling, make your glaze by whisking together buttermilk and powdered sugar. Gently drizzle over the top of each bundt cake, then serve.

Light, fluffy, and oh so flavorful, you'll wonder how you made it through the Holiday season without these beauties! The texture of the cake is super airy and absolutely delicious, and the buttermilk gives the perfect flavor to this lemon infused treat. Serve these up as the perfect treat for your Christmas Breakfast. Your family will love it!

The Holidays are here, and this is the perfect breakfast to kick things off!