Blueberry Almond Mini Bundt Cakes:
Prepare the Batter: In a mixing bowl, combine flour, baking powder, and a pinch of salt. In a separate bowl, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, followed by vanilla and almond extracts.
Add Blueberries: Gently fold in fresh blueberries and sliced almonds to the batter for a delicious crunch and fruity burst.
Bake: Grease mini Bundt pans and pour the batter evenly into each pan. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
Glaze: Mix powdered sugar with a splash of milk or almond milk to make a smooth glaze. Drizzle over the cooled cakes.
Garnish: Top with fresh blueberries and extra almond slices for decoration.
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