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Mini Blueberry Bundt Cakes Recipe

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These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

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3 Servings
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 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 near 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. Yield: 3 servings.

Nutritional Analysis: 1 cake (calculated without additional blueberries) equals 571 calories, 18 g fat (10 g saturated fat), 113 mg cholesterol, 522 mg sodium, 97 g carbohydrate, 3 g fiber, 8 g protein.

Mini Blueberry Bundt Cakes published in Cooking for 2 Spring 2006, p63

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