# 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 active or discard sourdough starter
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 coating blueberries
→ Lemon Glaze
15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice
# How To Make It:
01 - Preheat oven to 350°F. Generously grease 8 mini bundt cake pans with butter or nonstick spray and lightly dust with flour.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition and scraping down bowl sides as needed.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
06 - Gradually add dry ingredient mixture to wet ingredients, mixing on low speed just until combined. Avoid overmixing.
07 - Toss blueberries with 1 tablespoon flour to coat, then gently fold into batter using a spatula.
08 - Divide batter evenly among prepared mini bundt pans, filling each approximately two-thirds full.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow cakes to cool in pans for 10 minutes, then carefully invert onto a wire rack for complete cooling.
11 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle evenly over cooled bundt cakes just before serving.
