Name: Mini Blueberry Bundt Cakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Blueberry Bundt Cakes

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 4 large eggs, room temperature -

4. 2 teaspoons vanilla extract -

5. 4 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1 teaspoon salt -

8. 1 cup 2% milk -

9. 4 cups fresh blueberries -

10. LEMON ICING: -

11. 2 cups confectioners' sugar -

12. 2 tablespoons 2% milk -

13. 4 teaspoons lemon juice -

How to cook deliciously - Mini Blueberry Bundt Cakes

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the 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. Stage

Scoop 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, 30-35 minutes. Cool for 10 minutes before removing from tube pans to wire racks to cool completely.

3. Stage

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