Mini Blueberry Bundt Cakes

READY IN: 45mins
Recipe by looneytunesfan

These pretty mini cakes are drizzled with a yummy lemon flavored glaze.

Top Review by Lalaloula

Can I give these 10!stars, please?! Honestly, these are heavenly! I made them for a very quick dessert today and wish I had doubled or tripled the recipe so that I could feast on them for the rest of the week (or maybe just the day...) ;-). I added 1 ts cinnamon which went very well with them and decreased the amount of blueberries to 136g (approx. 1 cup). For me it was perfect like that! Thank you so much for sharing this gem of a recipe, looneytunesfan! Made and reviewed for Potluck Tag 2009.

Ingredients Nutrition


  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.

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