Mini Blueberry Bundt Cakes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These pretty mini cakes are drizzled with a yummy lemon flavored glaze. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1/4 cup 2% low-fat milk |
1/2 teaspoon vanilla extract |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries |
1/2 cup confectioners' sugar |
1 1/2 teaspoons 2% low-fat milk |
1 teaspoon lemon juice |
addional blueberries (optional) |
Directions:
1. In a small mixing 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.
2. Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
4. NOTE: If using frozen blueberries, do not thaw before adding to batter.
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