Glazed Lemon Blueberry Mini Bundt Cakes

• All-purpose flour – 1 cup (120g)
• Brown sugar – ½ cup (100g)
• Baking powder – 1 teaspoon (4g)
• Oat milk – ⅓ cup (82g)
• Large egg – 1 (approx. 50g)
• Salted butter, melted – 4 tablespoons (60g)
• Vanilla extract – 2 teaspoons (8g)
• Lemon zest – 1 tablespoon (6g, from 1 lemon)
• Fresh blueberries – ⅔ cup (127g)

• Powdered sugar – 1 cup (125g)
• Fresh lemon juice – from 1 lemon (about 2–3 tablespoons or 30–45ml)

Preheat oven to 425°F (218°C).

In a large mixing bowl, whisk together the oat milk, egg, melted butter, vanilla extract, and brown sugar until well combined.

Add the flour and baking powder into the bowl. Zest one whole lemon into the batter and mix until smooth.

Fold in the fresh blueberries gently.

Spray a mini bundt cake pan with non-stick spray. Scoop approximately 3 oz (85g) of batter into each mold.

Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Let the cakes cool in the pan for 30 minutes. Optionally, trim the bottoms for a flat finish.

To make the glaze, whisk together the powdered sugar and fresh lemon juice until smooth.

Dip the cooled cakes into the glaze and place them in the fridge for about 10 minutes, or until the glaze sets.