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/