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These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
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.
Originally published as Mini Blueberry Bundt Cakes in Cooking for 2 Spring 2006, p63
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Reviewed on Jun. 25, 2011 by MJZdanowicz
These mini cakes are great, moist and very flavorful, a hit every time I make them, the icing gives just the right amount of sweetness.
Reviewed on Jan. 14, 2010 by jho1
Question: Would ingred amounts be enough to bake in one regular bundt pan, & if so, what would baking time be?
Reviewed on Aug. 01, 2008 by rustysheba
I have made this 3 times so far this summer and it's a Hit!
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