• Blueberry Lemon Mini Bundt Cakes

    1 vote
    Blueberry Lemon Mini Bundt Cakes
    Prep: 10 min Cook: 10 min Servings: 1
    by Peanut Butter and Peppers
    17 recipes
    A dainty, light, little sponge cake filled with fresh blueberries and topped with a drizzle of lemon glaze.


    • 1/2 cup all-purpose flour
    • 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 1 large egg
    • 1/2 cup granulated sugar
    • 1/4 cup milk, fat free
    • 1 tbsp. butter
    • Glaze:
    • 1/4 cup powdered sugar
    • 2 tsp. lemon juice, freshly squeezed


    1. Add the egg mixture to the flour mixture and stir until just combined.
    2. In a microwave safe dish (I used a pyrex measuring cup) heat the milk and butter for about 20 seconds, stir until the butter is melted. Stir the butter mixture into the batter until smooth.
    3. Evenly spoon into mini bundt pans and bake for 9 to 11 minutes or until tops spring back when touched.
    4. Cool for 5 minutes before removing from pans.
    5. Meanwhile, whisk together the powdered sugar and lemon juice and drizzle over the bundt cakes while still warm. Top with blueberries.

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