Mini Blueberry Bundt Cakes
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 1 dozen.
These pretty little blueberry cakes are topped with a yummy lemon-flavored glaze. The recipe makes 12 tiny cakes, so one batch gives you plenty of sweet treats to share with friends —Cathy Isaak, Rivers, Manitoba
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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4 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1 cup 2% milk
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4 cups fresh blueberries
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LEMON ICING:
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2 cups confectioners' sugar
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2 tablespoons 2% milk
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4 teaspoons lemon juice
Directions
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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.
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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.
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3.
For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. If desired, garnish with additional blueberries.
Nutrition Facts
1 mini cake: 560 calories, 18g fat (11g saturated fat), 105mg cholesterol, 395mg sodium, 94g carbohydrate (59g sugars, 2g fiber), 8g protein.
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