Blueberry Lemon Mini Bundt Cakes

Hi Everyone,

I am just sitting here on Monday night sipping a decaf latte and eating a light, airy dessert that is filled with blueberries and has a wonderful lemon glaze.  Mmmm, is it good.  Would you like me to share with you?

I bought a mini bundt pan from Target about a month ago and I have been itching to use it.  It just took some time to figure out a wonderful spring dessert that is full of flavor and light on calories and this exceeded my expectations.

I’ll be honest with you, I am not the best person when it comes to drizzling glaze onto things.  I do not make to many things that takes glaze or frosting, so I apologize to you. I’m still practicing.  But I will tell you the glaze tastes perfect.  It’s made with confectioner’s sugar and freshly squeezed lemon juice. It’s so perfect on my little cakes.

These little sponge cakes would be perfect to serve for Easter, Mother’s Day or a brunch.  There just enough dessert to top a big meal.  You could also fill them with strawberries and top with whip cream, or you could use any fruit you want, maybe raspberries with almonds?  If your feeling naughty, I am betting a chocolate glaze would taste wonderful on them.  I may have to attempt to try that next.

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Blueberry Lemon Mini Bundt cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 mini cakes

Serving Size: 1 cake

Ingredients

1. 1/2 cup all-purpose flour
2. 1/2 tsp. baking powder
3. 1/4 tsp. salt
4. 1 large egg
5. 1/2 cup granulated sugar
6. 1/4 cup milk, fat free
7. 1 tbsp. butter
9. Glaze:
10. 1/4 cup powdered sugar
11. 2 tsp. lemon juice, freshly squeezed

Instructions

1. Preheat the oven to 350 degrees.
2. Spray nonstick cooking spray into a mini-bundt cake pan and lightly dust with flour.
3. In a small bowl add flour, baking powder and salt and whisk together. Set aside.
4. In a medium bowl beat the egg with an electric hand mixer until it becomes a lemon color and becomes thick, about three minute.
5. Gradually add the sugar and beat for another three minutes.
6. Add the egg mixture to the flour mixture and stir until just combined.
7. 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.
8. Evenly spoon into mini bundt pans and bake for 9 to 11 minutes or until tops spring back when touched.
9. Cool for 5 minutes before removing from pans.
10. Meanwhile, whisk together the powdered sugar and lemon juice and drizzle over the bundt cakes while still warm. Top with blueberries.

Notes

Notes: The batter is very liquidy.

Calories: 115, Fat: 2.1, Cholesterol: 27, Sodium: 116, Potassium: 18, Carbs: 22, Fiber: .02, Sugar: 16, Protein: 1.8

2.5

http://www.peanutbutterandpeppers.com/2012/03/27/blueberry-lemon-mini-bundt-cakes/

I just love these little cakes, they really are perfect and seem to be a hit.  I have them on the kitchen counter and when Hubby came home, his eyes lite up and he asked what are those?  I told him to help himself, and he did, he ate two in a row.  I asked were they good? While his mouth was full, he nodded his head and said uh huh!  These little desserts seem dainty and kind of girly, but they are Husband approved!  I’ll take that!!!

Well my friends have a wonderful day.  I am off to clean the dishes and pack up my lunch for tomorrow.

Have a great day!

Bon Appétit!

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