Mini Almond Blueberry Bundt Cakes (Gluten-Free)

Makes 6 mini bundt cakes

Ingredients

1 1/4 tsp baking powder

1 cup gluten-free flour

1 cup almond flour

1/4 tsp salt

1/2 + 1/4 cups unsalted butter, room temperature

3/4 cup sugar

3 eggs, room temperature

2 tsps lemon juice

1/2 tsp lemon zest

1 tsp vanilla extract

1 1/2 cups frozen or fresh blueberries

1. Preheat the oven to 350F. Lightly butter and flour a mini bundt cake pan. Set aside.

2. In a large bowl, combine the flours, baking powder and salt. Set aside.

3. Using a hand mixer or stand mixer, cream the butter and sugar until smooth. Add in the eggs and mix, and then add in the lemon juice, lemon zest, and vanilla extract. Mix until smooth.

4. Add in the dry ingredients. Mix until incorporated. Fold in the blueberries.

5. Scoop the batter into the mini bundt cake pan. Bake for about 30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before taking the cakes out of the pan. You may use a knife, or flip the pan upside down. Top with powdered sugar.