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Mini Blueberry Bundt Cakes

Name: Mini Blueberry Bundt Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1 cup 2% milk; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 6 cups fresh or frozen blueberries; LEMON ICING:; 2 cups confectioners' sugar; 2 tablespoons 2% milk; 4 teaspoons lemon juice

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

3 servings

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

Mini Blueberry Bundt Cakes Recipe photo by Taste of Home

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Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup 2% milk
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
6 cups fresh or frozen blueberries
LEMON ICING:
2 cups confectioners' sugar
2 tablespoons 2% milk
4 teaspoons lemon juice

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Fold in blueberries.
Pour into 12 greased 4-in. fluted tube pans. Place pans on a large baking sheet. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. If desired, garnish with additional blueberries.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 571 calories, 18g fat (10g saturated fat), 113mg cholesterol, 522mg sodium, 97g carbohydrate (61g sugars, 3g fiber), 8g protein.

Mini Blueberry Bundt Cakes

Ingredients

Directions

Nutrition Facts

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