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Bring butter, eggs, sour cream, and milk to room temperature.
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Combine and whisk together the all-purpose flour, baking powder, baking soda, and salt in small bowl. Set aside.
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Position oven rack to center position and preheat oven to 350°F.
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Prepare the non-stick mini fluted tube (Bundt) pan with 1-cup individual molds as follows: Grease five (5) molds with shortening, ensuring that every crevice is well greased. Sprinkle lightly with flour and shake pan to distribute flour all around the molds. Shake out and discard excess flour.
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Position oven rack to center position and preheat oven to 350°F.
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In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 30-45 seconds. Add sugar and beat approximately 1½ - 2 minutes at medium speed, stopping to scrape sides and bottom of bowl as necessary.
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Reduce speed to medium low and add the eggs, one at a time, beating well after each addition. Add the lemon juice and zest along with the vanilla and almond extracts, and beat to blend ingredients.
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With mixer on slow speed, add one-third of the dry ingredients. Increase speed to medium low and beat for about 30 seconds, or just until the ingredients are fully incorporated. Add the sour cream and beat until blended then add another one-third of the dry ingredients, mixing for a further 30 seconds, until well incorporated into the batter. Scrape sides and bottom of bowl to ensure all ingredients are blended into batter. Add the milk, beat, and then add the remaining dry ingredients. Increase mixer speed to medium and beat mixture for approximately 1 minute.
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Remove bowl from mixer stand and gently fold in the blueberries. Do not stir berries as that can cause them to break down and release their juices causing the batter to turn blue. Divide mixture evenly between the 5 prepared mini Bundt pan molds, filling each no more than two-thirds full of batter. Using a knife or small offset spatula, evenly spread mixture in each mold.
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Bake cakes for 25-30* minutes or until cakes spring back from a light touch and a cake tester inserted into the centers of one or two of the cakes comes out clean. Let cakes rest in pan for 10 minutes then place a large wire cooling rack over the top of the pan and flip it over to release the individual cakes. Let cakes cool completely before glazing and serving. Cakes are best served the day they are baked but do freeze well.