Let’s bake these adorable mini cakes:

1. Preheat Oven and Prepare Pan(s):

• Preheat oven to 350°F (175°C).
• Thoroughly grease your mini Bundt pan(s) with spray olive oil (or your preferred method like butter/shortening and flour), ensuring every crevice is coated. Set aside.

2. Combine Dry Ingredients:

• In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, salt, and baking powder. Set aside.

3. Combine Wet Ingredients:

• In a separate small bowl or measuring cup, combine the room temperature milk, room temperature sour cream, fresh lemon juice, and lemon zest. Whisk briefly and set aside.

4. Cream Butter and Sugar:

• In a stand mixer (or large bowl with hand mixer), combine the softened butter and sugar. Blend on medium-high speed until light and fluffy (about 3-4 minutes).

5. Add Eggs and Vanilla:

• Add the room temperature eggs one at a time, blending well until completely incorporated after each addition.
• Blend in the vanilla extract. Scrape down the bowl.

6. Alternate Wet and Dry Additions:

• With the mixer on low speed, add about 1/3 of the dry ingredient mixture and mix until just combined.
• Add about half of the milk/sour cream mixture and mix until just combined.
• Add another 1/3 of the dry ingredients, mix until just combined.
• Add the remaining milk/sour cream mixture, mix until just combined.
• Add the final 1/3 of the dry ingredients and mix only until combined. Do not overmix the batter.

7. Prepare and Fold in Blueberries:

• In a small bowl, gently toss the blueberries (fresh or frozen – do not thaw frozen) with the 2 Tbsp. of flour until coated.
• Remove the mixer bowl from the stand. Gently fold the flour-coated blueberries into the batter using a rubber spatula.

8. Fill Bundt Molds:

• Carefully spoon the batter into the prepared mini Bundt cake molds, filling each one about 2/3 or 3/4 of the way full. Smooth the tops gently if needed.

9. Bake:

• Bake for 19-22 minutes (recipe states 19, but mini Bundts can vary). Check with a toothpick inserted into the center (avoiding a blueberry). If the toothpick comes out clean or with only a few moist crumbs attached, they’re done. The recipe notes the batter is moist, so don’t expect a completely dry toothpick.

10. Cool:

• Let the mini Bundt cakes cool in the pan(s) on a wire rack for about 10 minutes.
• Carefully invert the pan(s) onto the wire rack to release the cakes. If properly greased, they should come out easily. Let them cool completely on the rack.

11. Make and Apply Glaze:

• While the cakes cool (or once cooled), whisk together the powdered sugar, 3 tablespoons of milk, and optional lemon juice in a small bowl until smooth. Add the remaining tablespoon of milk if needed to reach a drizzling consistency.
• Once the mini Bundt cakes are completely cooled, drizzle the glaze over the tops, allowing it to drip down the sides.

Let the glaze set slightly before serving.