LEMON BLUEBERRY MINI BUNDTS

INGREDIENTS

• 150g caster sugar
• Zest of a whole lemon
• 2 eggs
• 70g vegetable oil
• 1 teaspoon lemon extract
• 120g flour
• 1/2 teaspoon baking powder
• A pinch of baking soda
• A pinch of salt
• 2 tablespoons lemon juice
• 1/2 cup blueberries

METHOD

1. Rub the lemon zest with the caster sugar until fragrant and well combined.
2. Whisk together the eggs and sugar until pale and voluminous
3. Stream in the oil and whisk to incorporate
4. Sift in the flour, baking powder, soda and salt and fold to combine.
5. Whisk in the lemon juice and stir in the blueberries.
6. Scoop the batter into mini bundt pans and bake at 180C for 15-20 minutes or until a skewer inserted in the middle comes out clean.
7. Allow the cake to cool in the pan for 10-15 minutes before inverting onto a plate.

VIDEO INSTRUCTIONS

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Une publication partagée par Arushi Hasija | Mills & Buns (@millsandbuns)

This recipe was prepared and brought to you by the talented chef @millsandbuns

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