Mini Blueberry Bundt Cakes Recipes

MINI BLUEBERRY BUNDT CAKES

Mini Blueberry Bundt Cakes image

Make and share this Mini Blueberry Bundt Cakes recipe from Food.com.

Provided by looneytunesfan

Categories Dessert

Time 45m

Yield 3 mini cakes

Number Of Ingredients 13

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)

Steps:

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.
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.
For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
NOTE: If using frozen blueberries, do not thaw before adding to batter.

Nutrition Facts : Calories 574.6, Fat 18.1, SaturatedFat 10.6, Cholesterol 113, Sodium 458.3, Carbohydrate 97.4, Fiber 2.9, Sugar 61.6, Protein 7.9

MINI BLUEBERRY CAKES

Mini Blueberry Cakes image

Try these charming and sweet Mini Blueberry Cakes for your next bake. So adorable, you'll want to wrap up Mini Blueberry Cakes to give as gifts!

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) yellow cake mix, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup fresh blueberries
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1/4 cup milk
violet paste food color

Steps:

Heat oven to 375ºF.
Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.5837 g, Sugar 0 g, Protein 2 g

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