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Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe<\/p>\nMini Oregon Berry Bundt Cake with Lemon Glaze Recipe<\/p>\n
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1 cup frozen Oregon blackberries<\/p>\n
1 \u00bd cup all-purpose flour<\/p>\n
1 cup sugar<\/p>\n
\u00bd cup of yogurt (we used plain, but greek or coconut yogurt would work great too)<\/p>\n
\u00bd cup olive oil (vegetable oil also works)<\/p>\n
3 eggs<\/p>\n
2 tsp. baking powder<\/p>\n
Zest of 1 \u00bd lemons (\u00bd for the topping)<\/p>\n
Pinch of salt<\/p>\n
Lemon glaze<\/p>\n
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1 cup powdered sugar<\/p>\n
5 tsp. lemon juice<\/p>\n
4 tsp. milk<\/p>\n
Oregon Berry Bundt Cake Recipe:<\/p>\n
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Preheat oven to 350\u00b0F. Spray bundt cake pans with butter. Whisk the flour, baking powder, and salt together. In a separate bowl place the sugar and lemon zest together and whisk. Whisk the yogurt in the sugar bowl. Once the yogurt is incorporated whisk the eggs in one by one. Whisk in the dry ingredients with the wet bowl until the mix is smooth. Lightly dust the blackberries in flour and fold them into the batter. Fill the mini bundt cake pans \u00bd full. Bake in the oven for 30-40 minutes (test with a toothpick to make sure batter doesn\u2019t stick). Cool for 20 minutes prior to topping with lemon glaze. Lemon glaze steps: Put all ingredients in a small bowl. Whisk until smooth and you get your desired thickness<\/p>\n","protected":false},"excerpt":{"rendered":"
Mini Oregon Berry Bundt Cake with Lemon Glaze Recipe 1 cup frozen Oregon blackberries 1 \u00bd cup all-purpose flour 1 cup sugar \u00bd cup of yogurt (we used plain, but greek or coconut yogurt would work great too) \u00bd cup olive oil (vegetable oil also works) 3 eggs 2 tsp. baking powder Zest of 1 \u00bd lemons (\u00bd for the topping) Pinch of salt Lemon glaze 1 cup powdered sugar 5 tsp. lemon juice 4 tsp. milk Oregon…<\/p>\n