Name: Mini Lemon Blueberry Bundt Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 mini cakes
Ingredients: 2 cups (10 oz.) all-purpose flour; ½ teaspoon salt; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ½ cup buttermilk (room temperature); 1 tablespoon vanilla extract; 3 tablespoons fresh lemon juice; 2 tablespoons lemon zest; 1½ sticks unsalted butter (softened and cut into chunks); 1⅓ cups (9.25 oz.) granulated sugar; 2 large eggs (room temperature); 1 large egg yolk (room temperature); 1 cup fresh or frozen blueberries; 1¼ cups powdered sugar; ½ cup fresh blueberries; Zest of one lemon; 1 tablespoon lemon juice