Individual Blueberry Bundt Cakes
-1/2 cup All Purpose Flour
-1/2 tsp Baking Powder
-1/8 tsp Salt
-3 tbsp softened Butter + more for greasing pans
-1/4 cup Sugar
-1 large Egg, room temperature
-1/4 tsp Vanilla Extract
-2 tbsp Milk, room temperature
-1/2 cup ripe Blueberries
Adjust the oven rack to middle position and preheat the oven to 350 degrees (F). Grease two 1-cup bundt pans with butter.
In a small bowl, whisk the flour, baking powder and salt together. In a medium sized bowl, beat butter and sugar together with a hand mixer or by hand on medium speed until light and fluffy, 3 minutes.
*A KitchenAid mixer is not going to work on this recipe since the amount of ingredients is so small, so use a hand mixer instead (ATK tips!).
Beat in the egg until combined, about 30 seconds. Beat in vanilla until incorporated. Reduce mixer speed to low and beat in 1/3 of the flour mixture, followed by 1 tbsp of milk. Repeat with half of remaining flour mixutre until just incorporated. Then add in the blueberries and gently fold them in.
*Your batter will be thick, so don't panic!*
Divide the batter evenly between prepared 1-cup bundt pans, smooth tops and gently tap each pan on counter to settle batter. Place pans on baking sheet and bake the cakes for 20 to 30 minutes, rotating halfway through, until toothpick comes out clean.
Once the cakes are done baking, allow the cakes to cool for 10 minutes in their pan. Then flip them out onto wire rack and let them cool completely for 30 minutes. Make a glaze or dust with powdered sugar and you are ready to enjoy your tasty (and cute) dessert!