These moist Mini Bundt Cakes are made with confetti sprinkles and served with whipped cream and homemade blueberry compote. Perfect as an elegant dessert.
Preheat oven to 350 degrees Fahrenheit
Spray a mini bundt cake pan with nonstick spray
In a bowl, combine the flour, salt, and baking powder
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
Add the vanilla extract and lemon zest. Keep mixing
Add the eggs one by one mixing well after each addition
Alternate the flour mixture and the sour cream, starting and ending with the flour. Do not overmix. Finally, fold in the sprinkles
Pour the batter into the molds filling them 3/4 of the way
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
In a saucepan, combine fresh blueberries, sugar, lemon juice and water
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
Remove from the heat and let cool completely. This berry compote will thicken as it cools
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.
Serve with coffee or tea and enjoy!