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Mini Blueberry Bundt Cakes

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Ingredients for 1 servings:

  • 30 g semi-skimmed butter
  • 30 g xylitol (sugar substitute)
  • some vanilla sugar, optional
  • 1 egg(s)
  • 50 g vanilla yogurt
  • 90 g wheat flour
  • 1 tsp baking powder
  • 30 g blueberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cream the butter and sugar until fluffy, then add the egg and beat well again. Next, stir in the vanilla yogurt and finally the flour and baking powder. Carefully mix in the blueberries and pour the batter into the greased baking cups. Bake in a preheated oven at 160°C (convection oven) for about 20 minutes. Makes 6 small Bundt cakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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