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
Mini Blueberry Bundt Cakes
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
Servings 12 mini cakes
Ingredients
Cakes:
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 cups fresh blueberries
lemon icing:
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 4 teaspoons lemon juice
Instructions
- 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.
- 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.
- For icing, in a small bowl, combine the confectioners’ sugar, milk and lemon juice; drizzle over cakes.
- If desired, garnish with additional blueberries.
Notes
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.
The original recipe called for 2% milk, I used whole milk.
https://www.tasteofhome.com/recipes/mini-blueberry-bundt-cakes/
If using frozen blueberries, use without thawing to avoid discoloring the batter.
The original recipe called for 2% milk, I used whole milk.
https://www.tasteofhome.com/recipes/mini-blueberry-bundt-cakes/
