Mini Blueberry Bundt Cakes

Total Time Prep: 20 min. Bake: 30 min. + cooling
Yield 1 dozen
Test Kitchen Approved
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

  • 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 2% milk
  • 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 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 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 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.

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
Recipe Creator

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