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Mini Blueberry Bundt Cakes Recipe
Mini Blueberry Bundt Cakes Recipe photo by Taste of Home

Mini Blueberry Bundt Cakes Recipe

Publisher Photo
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 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.

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

Nutritional Facts

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.

Sweet White Wine

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

Reviews for Mini Blueberry Bundt Cakes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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
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
Reviewed Aug. 1, 2008

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

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