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Nothing screams spring and summer to me like a tall refreshing glass of lemonade. It reminds me of the little lemonade stand that my son used to set up at his grandmother’s house on warm, sunny days. That tall refreshing glass of lemonade always tasted so good. When I think of Country Time Lemonade, I immediately think of my grandparents. They always had a canister in their house and there may have been a time or two that I would sneak a spoonful of that powdered mix while they were making a pitcher for us to drink. Ah…..childhood memories and the things we did when we were kids. Now that I’m a mom preparing my own family get togethers, I see all the hard work that goes into holiday preparation. With Easter right around the corner (um…where did March go??) and dinner being hosted at my house, I needed to come up with some delicious dessert options. These Lemon Blueberry Mini Bundt Cakes are everything I wanted and then some. Seriously this may be the best dessert I’ve ever made. They’re that darn good.
Fresh lemons, fresh blueberries with a sweet lemonade drizzle. This has quickly become one of my favorite recipes. The Country Time Lemonade Starters not only made the tastiest glass of lemonade to pair with these, but it also made for a deliciously sweet glaze that complimented the tart lemon in the cake perfectly.
I even used the Lemon variety in the glaze for these cakes. The sweetness of the glaze complimented the tart lemon flavor of the muffins perfectly.
Lemon Blueberry Mini Bundt Cakes
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter
- 1 cup sugar
- 3 whole eggs
- 1 zest of lemon
- 1 tsp. vanilla
- 1 tbsp lemon juice
- 1 cup fresh blueberries
- 1 cup confectioners sugar
- 4 tbsp. milk
- 1 tsp Country Time Lemonade Starters (or fresh lemon juice)
- Mix together flour, baking powder and salt in a bowl and set aside
- Beat butter, sugar, lemon zest and vanilla together on medium until well blended. Â Add eggs and beat well
- Add in flour a little at a time and mix well.
- 350Âº oven for 20-25 minutes.**NOTE: Depending on the pain/mold you use you may have to adjust your cooking time. My muffin style pan was ready in about 20 minutes, while my little bundt cake molds took about another 10 minutes.
- Mix confectioners sugar, milk and lemon juice together in a small bowl. I always start with 4 tablespoons of milk and add more if needed. You want the icing to be runny enough to drizzle but thick enough to cling to the cake. If you want more lemon flavor just add more of the Country Time Lemonade or lemon juice. Once cakes are cool, drizzle with glaze and serve with a tall glass of lemonade