These pretty little blueberry cakes are topped with a yummy lemon-flavored glaze. The recipe makes 12 tiny cakes, so one batch gives you plenty of sweet treats to share with friends —Cathy Isaak, Rivers, Manitoba
Mini Blueberry Bundt Cakes
Mini Blueberry Bundt Cakes
Prep Time
20 min
Cook Time
30 min
Yield
1 dozen
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup 2% milk
- 4 cups fresh 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 eggs and vanilla. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
- Scoop into 12 greased 4-in. fluted tube pans. Place pans on a large baking sheet. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.
- For icing, in a small bowl, combine confectioners' sugar, milk and lemon juice; drizzle over cakes. If desired, garnish with additional blueberries.
Nutrition Facts
1 mini cake: 560 calories, 18g fat (11g saturated fat), 105mg cholesterol, 395mg sodium, 94g carbohydrate (59g sugars, 2g fiber), 8g protein.
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