Mini Blueberry Bundt Cakes

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

• Ready In: 45 mins
• Yields: 3 mini cakes

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

• Lemon Icing

• 1⁄2 cup confectioners' sugar
• 1 1⁄2 teaspoons 2% low-fat milk
• 1  teaspoon lemon juice
•  addional blueberries (optional)

Directions

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.