Mini Blueberry Bundt

By littlefish

Ingredients

• LEMON ICING:
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 cup 2% milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/2 cups fresh or frozen blueberries
• 1/2 cup confectioners' sugar
• 1-1/2 teaspoons 2% milk
• 1 teaspoon lemon juice
• Additional blueberries, optional

Details

Servings 3
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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

Nutrition Facts: 1 cake (calculated without additional blueberries) equals 571 calories, 18 g fat (10 g saturated fat), 113 mg cholesterol, 522 mg sodium, 97 g carbohydrate, 3 g fiber, 8 g protein.