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Mini Blueberry Bundt Cakes

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    3 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries
  • LEMON ICING:
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons 2% milk
  • 1 teaspoon lemon juice
  • Additional blueberries, optional

Directions

  • In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
  • Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Editor's Note
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.

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