Mini Blueberry Bundt Cakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 cup 2% low-fat milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons 2% low-fat milk
• 1 teaspoon lemon juice
• addional blueberries (optional)

Recipe

• 1 in a small mixing 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.
• 2 pour into three 4 inch fluted tube pans coated with nonstick cooking spray. bake at 350* for 25 to 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.
• 3 for icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. garnish with additional blueberries if desired.
• 4 note: if using frozen blueberries, do not thaw before adding to batter.