Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup full fat sour cream
  • 1 1/2 cups fresh berries
  • 4 oz cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 2 tbsp whole milk
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract

Instructions:

  1. Cream the softened butter and sugar on medium-high speed for about 3 minutes until pale and fluffy.
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually alternate adding the dry flour mixture and sour cream to the butter mixture, beginning and ending with the flour, until smooth.
  5. Toss the fresh berries in 1 tablespoon of the measured flour, then gently fold them into the batter by hand using a rubber spatula.
  6. Thoroughly grease a 12-cup mini bundt pan with butter or baking spray and fill each cavity with batter.
  7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in the pan briefly before transferring to a wire rack to cool completely for 1 hour.
  9. Prepare the glaze by beating softened cream cheese until smooth, then incorporating sifted powdered sugar, whole milk, almond extract, and vanilla extract.
  10. Drizzle the cream cheese glaze over the cooled mini bundt cakes.