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
Mini Blueberry Bundt Cakes
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
- 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.
- 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.
- For icing, in a small bowl, combine confectioners' sugar, milk and lemon juice; drizzle over cakes. If desired, garnish with additional blueberries.
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