Blueberry Lemon Mini Bundt Cakes Recipe

Name: Blueberry Lemon Mini Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 1/2 cups All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 whole Egg; 1/2 cups Granulated Sugar; 1/4 cups Milk, Non-fat; 1 Tablespoon Butter; FOR THE GLAZE:; 1/4 cups Powdered Sugar; 2 teaspoons Lemon Juice, Freshly Squeezed; Fresh Blueberries, To Serve

Servings: persons

FOR THE CAKES:
1/2 cups All-purpose Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1 whole Egg
1/2 cups Granulated Sugar
1/4 cups Milk, Non-fat
1 Tablespoon Butter
FOR THE GLAZE:
1/4 cups Powdered Sugar
2 teaspoons Lemon Juice, Freshly Squeezed
Fresh Blueberries, To Serve

1
Preheat the oven to 350u00b0F. Spray nonstick cooking spray into a mini-Bundt cake pan and lightly dust with flour.
2
In a small bowl add flour, baking powder and salt and whisk together. Set aside.
3
In a medium bowl beat the egg with an electric hand mixer until it becomes a lemon color and becomes thick, about 3 minute. Gradually add the sugar and beat for another 3 minutes.
4
Add the egg mixture to the flour mixture and stir until just combined.
5
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.
6
Evenly spoon into mini Bundt pans and bake for 9 to 11 minutes or until tops spring back when touched. Cool for 5 minutes before removing from pans.
7
Meanwhile, for the glaze, whisk together the powdered sugar and lemon juice and drizzle over the Bundt cakes while still warm. Top with blueberries.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CAKES:, 1/2 cups All-purpose Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Blueberry Lemon Mini Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Mini Bundt Cakes

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