# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup sourdough starter, active or discard
09 - 1/2 cup whole milk, room temperature
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1 teaspoon pure vanilla extract
→ Add-ins
13 - 1 cup fresh blueberries, or frozen, not thawed
14 - 1 tablespoon all-purpose flour for tossing blueberries
→ Lemon Glaze
15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease 8 mini bundt cake pans generously with butter or nonstick spray and lightly flour them.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, scraping down the sides of the bowl between additions.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
08 - Divide batter evenly among prepared mini bundt pans, filling each approximately 2/3 full.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cakes cool in pans for 10 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled bundt cakes before serving.
