These moist Mini Bundt Cakes are made with confetti sprinkles and served with whipped cream and homemade blueberry compote. Perfect as an elegant dessert.
Confetti Mini Bundt Cakes with Blueberry Compote
How cute are these mini bundt cakes? They are great on their own but when served with whipped cream and blueberry compote they turn into a beautiful and elegant dessert for parties and celebrations.
I added some confetti sprinkles for a more festive look. If you’re not a fan, simply omit them or substitute with chocolate ones.
When hosting brunch or dinners at home, I love serving individual desserts. Each guest can add their preferred amount of cream and compote. Or choose one. You can also dust each mini bundt cake with confectioners sugar on top.
The cake itself is moist and flavored with vanilla and lemon zest to give it a well-rounded taste with some tanginess. I really love that combination.
This recipe is enough for a 8 mini cakes. If you’d prefer, it is also enough to make a regular size bundt cake. If you’re hosting more guests, simply double or triple the recipe.
I don’t know why this season is making it so hard for me to cook and bake. The Miami Heat (the weather not the basketball team) is so hot and humid that I feel like a zombie most of the day.
Just the thought of mixing, stirring, and baking makes want to crawl in my bed and sleep a few more hours. But I know I needed to get out of this funk and just do it.
Since I love how my lime cream cheese bundt cakes came out last time, I tried a vanilla approach and luckily the results were super delicious. This is motivating me to bake some more.
I hope you can try these delicious Confetti Mini Bundt Cakes with Blueberry Compote at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
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These moist Mini Bundt Cakes are made with confetti sprinkles and served with whipped cream and homemade blueberry compote. Perfect as an elegant dessert.
- 3 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 3 sticks Unsalted Butter softened
- 2 cups Sugar
- 6 Eggs large
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Lemon zest
- 3/4 cup Sour Cream
- 2-3 tablespoons Rainbow Sprinkles optional
- 1 1/2 cups Fresh Blueberries
- 1/2 cup Sugar
- 1 tablespoon Fresh Lemon Juice
- 1/4 cup Water
- 2 cups Whipped Cream
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Preheat oven to 350 degrees Fahrenheit
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Spray a mini bundt cake pan with nonstick spray
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In a bowl, combine the flour, salt, and baking powder
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In another bowl, place the butter and sugar. Whip with mixer on medium-high speed until creamed. Use a spatula to clean down the sides and bottom of the bowl
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Add the vanilla extract and lemon zest. Keep mixing
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Add the eggs one by one mixing well after each addition
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Alternate the flour mixture and the sour cream, starting and ending with the flour. Do not overmix. Finally, fold in the sprinkles
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Pour the batter into the molds filling them 3/4 of the way
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Bake for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let the cakes cool in the mold for 10 minutes. After 10 minutes unmold onto the cooling rack
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In a saucepan, combine fresh blueberries, sugar, lemon juice and water
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Bring to a boil for 2 – 3 minutes and then turn the temperature down and simmer mixture until it reaches 200F. The blueberry mixture will thicken quite a bit and become very jam like. This will take approximately 30 minutes
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Remove from the heat and let cool completely. This berry compote will thicken as it cools
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Place a mini cake on a small plate and garnish with a few dollops of whipped cream and then place the blueberry compote on top of that.
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Serve with coffee or tea and enjoy!
You may also like:
Lime Cream Cheese Mini Bundt Cakes
Que rico. En casa nos encantan los bizcochos, creo que esta receta la vamos a tener que hacer.
Gracias Wanda!