Mini Blueberry Bundt Cakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1/4 cup 2% milk |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached 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:
1. 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.
2. Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 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 berries if desired. Yield: 3 servings.
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