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Mini Blueberry Bundt Cakes Recipe
Mini Blueberry Bundt Cakes Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 3 servings

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

Nutritional Facts

1 each: 571 calories, 18g fat (10g saturated fat), 113mg cholesterol, 522mg sodium, 97g carbohydrate (61g sugars, 3g fiber), 8g protein

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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Mini Blueberry Bundt Cakes in Cooking for 2 Spring 2006, p63

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Mini Blueberry Bundt Cakes

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(5)
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MY REVIEW
GigiMarieMeme
Reviewed Jun. 9, 2016

"I came here to find out if anyone had tried doubling this recipe for a large Bundt pan since I don't own the mini size pans. Jho1 asked the same question, so I tried it and I found that doubling the recipe was a perfect amount of batter for a 7-cup tube pan. Years ago, my sister-in-law gave me one of those fancy tube pans in the shape of a blooming rose and I love it, but I think of it as an odd size so I haven't used it much. This recipe turned out beautifully in the rose pan and the glaze looked gorgeous pooling in the "petals." It was delicious too! For a regular 12-cup Bundt pan, I recommend tripling the recipe. Thank you, Cathy, for a lovely recipe that is perfect for a cake pan I've been wanting to use more often!"

MY REVIEW
MJZdanowicz
Reviewed Jun. 25, 2011

"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."

MY REVIEW
jho1
Reviewed Jan. 14, 2010

"Question: Would ingred amounts be enough to bake in one regular bundt pan, & if so, what would baking time be?"

MY REVIEW
rustysheba
Reviewed Aug. 1, 2008

"I have made this 3 times so far this summer and it's a Hit!"

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