This is a print preview of "Blueberry Lemon Mini Bundt Cakes" recipe.

Blueberry Lemon Mini Bundt Cakes Recipe
by Peanut Butter and Peppers

Blueberry Lemon Mini Bundt Cakes

A dainty, light, little sponge cake filled with fresh blueberries and topped with a drizzle of lemon glaze.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 1 Cake

Goes Well With: coffee tea

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/4 cup milk, fat free
  • 1 tbsp. butter
  • Glaze:
  • 1/4 cup powdered sugar
  • 2 tsp. lemon juice, freshly squeezed

Directions

  1. Add the egg mixture to the flour mixture and stir until just combined.
  2. In a microwave safe dish (I used a pyrex measuring cup) heat the milk and butter for about 20 seconds, stir until the butter is melted. Stir the butter mixture into the batter until smooth.
  3. Evenly spoon into mini bundt pans and bake for 9 to 11 minutes or until tops spring back when touched.
  4. Cool for 5 minutes before removing from pans.
  5. Meanwhile, whisk together the powdered sugar and lemon juice and drizzle over the bundt cakes while still warm. Top with blueberries.