Preheat oven to 350°F. Lightly grease wells of Baby Bundt Pan.
Combine dry ingredients in a large bowl. Whisk together remaining ingredients (except blueberries) and stir them into dry mixture until just combined. Fold in blueberries.
Scoop heaping 1/8 cup batter into each Baby Bundt well; a jumbo cookie scoop works well here. You’ll be baking a second batch of 3 to 4 cakes, so cover batter and set aside.
Bake cakes for 14-16 minutes, until centers are firm to touch.
Remove cakes from oven, and transfer to rack to cool. Repeat with remaining batter.
Combine sugar, blueberry powder, and milk, stirring until smooth.
Drizzle glaze onto cooled cakes.
Recipe created by our friends at King Arthur Flour
*Don’t have King Arthur lemon juice fruit powder? You can replace the powder and the milk with 2 to 3 teaspoons fresh lemon juice.
Prefer to make one quick bread to share? Scoop the batter into a greased 8 1/2″ x 4 1/2″ loaf pan and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack for 10 minutes then turn out of the pan to cool completely. Glaze and serve.
For a colorful blueberry-flavored glaze, use 2 teaspoons dried blueberry powder in place of the lemon juice powder.
Preheat oven to 180°C. Lightly grease wells of Baby Bundt Pan.
Combine dry ingredients in a large bowl. Whisk together remaining ingredients (except blueberries) and stir them into dry mixture until just combined. Fold in blueberries.
Scoop heaping 30ml batter into each Baby Bundt well; a jumbo cookie scoop works well here. You’ll be baking a second batch of 3 to 4 cakes, so cover batter and set aside.
Bake cakes for 14-16 minutes, until centers are firm to touch.
Remove cakes from oven, and transfer to rack to cool. Repeat with remaining batter.
Combine sugar, blueberry powder, and milk, stirring until smooth.
Drizzle glaze onto cooled cakes.
Recipe created by our friends at King Arthur Flour
*Don’t have King Arthur lemon juice fruit powder? You can replace the powder and the milk with 2 to 3 teaspoons fresh lemon juice.
Prefer to make one quick bread to share? Scoop the batter into a greased 8 1/2″ x 4 1/2″ (21cm x 11cm) loaf pan and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack for 10 minutes then turn out of the pan to cool completely. Glaze and serve.
For a colorful blueberry-flavored glaze, use 2 teaspoons dried blueberry powder in place of the lemon juice powder.
Pure Lemon Paste
