mini blueberry bundt cakes

Name: Mini Blueberry Bundt Cakes
Prep time: 20 min
Cook time: 25 min
Yield: 3
Cuisine: American
Ingredients: 1/4 cup(s) butter, softened; 1/2 cup(s) sugar; 1 - egg; 1/4 cup(s) milk; 1/2 teaspoon(s) vanilla; 1 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 1/2 cup(s) fresh or frozen blueberries; FOR THE LEMON ICING; 1/2 cup(s) powdered sugar; 1 1/2 teaspoon(s) milk; 1 teaspoon(s) lemon juice; - additional blueberries, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 3 serving(s)

prep time 20 Min

cook time 25 Min

method Bake

Ingredients For mini blueberry bundt cakes

1/4 c

butter, softened
1/2 c

sugar
1

egg
1/4 c

milk
1/2 tsp

vanilla
1 c

all purpose flour
1 tsp

baking powder
1/4 tsp

salt
1 1/2 c

fresh or frozen blueberries
FOR THE LEMON ICING
1/2 c

powdered sugar
1 1/2 tsp

milk
1 tsp

lemon juice
additional blueberries, optional

How To Make mini blueberry bundt cakes

1
In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.

2
Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.