Save on Pinterest

Mini Blueberry Bundt Cakes

Total Time

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

Makes

1 dozen

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Mini Blueberry Bundt Cakes Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 cups fresh blueberries
  • LEMON ICING:
  • 2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 4 teaspoons lemon juice

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs and vanilla. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
  2. Scoop into 12 greased 4-in. fluted tube pans. Place pans on a large baking sheet. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from tube 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. If desired, garnish with additional blueberries.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 mini cake: 560 calories, 18g fat (11g saturated fat), 105mg cholesterol, 395mg sodium, 94g carbohydrate (59g sugars, 2g fiber), 8g protein.

Recommended Video