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Mini Blueberry Bundt Cakes

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

3 servings

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 6 cups fresh or frozen 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 the eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Fold in blueberries.
  2. Pour 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, 25-30 minutes. Cool for 10 minutes before removing from tube 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. If desired, garnish with additional blueberries.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 571 calories, 18g fat (10g saturated fat), 113mg cholesterol, 522mg sodium, 97g carbohydrate (61g sugars, 3g fiber), 8g protein.

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