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Mini Blueberry Bundt Cakes

 Mini Blueberry Bundt Cakes
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
3 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Mini Blueberry Bundt Cakes (continued)

Directions (continued)

  • and lemon juice; drizzle over cakes. Garnish with additional berries
  • if desired. Yield: 3 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.