Mini Blueberry Bundt Cakes
Ingredients
Bundt Cake
- 1/3 Cup Butter-softened
- 1 Tsp Vanilla
- 1 1/3 Cup All-purpose flour
- 1/3 Tsp Baking powder
- 1/3 Tap Salt
- 1/3 Cup Milk or almond milk
- 1 1/3 Cups Fresh blueberries
Icing
- 1 1/3 Cups Powdered sugar
- 3/4 Tbsp Milk or almond milk
- 1 1/2 Tsp Lemon juice
Instructions
Bundt Cake
- Preheat oven to 350'
- Cream butter and sugar together until light and fluffy. About 5-7 minutes. Beat in eggs and vanilla.
- In a separate bowl combine flour, baking powder and salt. Add this to the creamed mixture alternating with milk, beating well after each addition. Scrape down bowl and make sure no streaks of four rehashing.
- Fold in blueberries.
- Grease 4 mini bundt pans.
- Scoop batter evenly between the 4 bundt pans. Place pans on a large baking sheet.
- Bake until a toothpick comes out clean 30-35 minutes. Cool for 10 minutes.
- Remove cakes from pans and place on a cooling rack to cool completely.
Icing
- In a small bowl combine powdered sugar, milk and lemon juice. Mix until combined well, add more milk if needed.
- Drizzle over cakes. Top with additional berries if desired. Serve.