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Mini Blueberry Bundt Cakes

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“These pretty mini cakes are drizzled with a yummy lemon flavored glaze.”
READY IN:
45mins
YIELD:
3 mini cakes
UNITS:
Metric

Ingredients Nutrition

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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