I spent two years of my life working for Starbucks. A year and a half when I was 18/19, and then again for 6 months last year when I was 22. And might I add, I was a damn good barista (and even shift supervisor!)

I know a lot of people are anti Starbucks, but I have nothing but good feelings when I think about my times working there.

The first time I worked for them I had my car broken into. I was 18 at the time and definitely didn’t have the money saved to fix theM busted lock, ripped dashboard and add another CD player. The lock was cut out, so I couldn’t lock my door at all. Well I informed Starbucks of the situation and on my next paycheck was an additional $1,000. (I had to apply for the money from the CUP Fund). How could I hate the big green giant after that?

I know that different regions have different pastries, but I hope everyone has tried the reduced fat blueberry coffee cake and the iced lemon pound cake (mainly the icing part). Those were my favorites when I worked there. If I opened the store that would be my breakfast, if I closed that would be my dinner, along with coffee, lots and lots of coffee (ever wonder why baristas are so hyper?)

Well… why not combine them?

Blueberry Mini Bundt Cakes with Lemon Glaze
yield: 24 mini bundt cakes

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups frozen blueberries tossed with 1 TBS flour

preheat oven to 350 and butter mini bundt pan

1. Whisk together flour, baking powder, baking soda and salt. Set aside.
2. Beat butter until smooth. Add sugar and beat for 2 – 3 minutes until fluffy. Add eggs one at a time until fully incorporated.
3. Add lemon juice and vanilla extract.
4. Alternately add flour mixture and buttermilk until smooth. Then softly fold in the blueberries that are tossed in flour (this will prevent them from sinking to the bottom).
5. I used a large ice cream scoop to get the same amount in each bundt cake. They can be full and will look like they will overfill during baking, but it kind of ‘falls’ when cooling.
6. Bake for 15 – 20 minutes or until a toothpick comes out clean. Let cool before glazing.

Lemon Glaze

1 1/2 cups powdered sugar
3 T lemon juice
1 T corn syrup
1 t lemon zest

1. Whisk together. If it is too ‘loose’, add more powdered sugar. Drizzle over cakes.

These were delicious and perfect for a hot day like today. The glaze was so lemony and sweet and the blueberry literally burst in your mouth. These would be great at a picnic or gathering, paired with some lemonade.