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Blueberry Lemon Mini Bundt Cakes

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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.

Blueberry Lemon Mini Bundt cakes
 
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Total time
 
Serves: 8 mini cakes
Ingredients
  • ½ cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 large egg
  • ½ cup granulated sugar
  • ¼ cup milk, fat free
  • 1 tbsp. butter
  • Glaze:
  • ¼ cup powdered sugar
  • 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
Nutrition Information
Serving size: 1 cake
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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!

 

Mandy‘s Recipe Box

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Comments

  1. Joanne says

    I am a MAJOR fan of the lemon blueberry combo and these little cakes look like the perfect thing to satisfy my constant sweets cravings!

    Reply

  9. Anita at Hungry Couple says

    OK, you’ve talked me into it. These look light, tasty and perfect for my after dinner need for a dessert that will still let me fit into my jeans. Maybe even with some strawberries and fat free whipped cream? Whenever I make stuff like this, Mr. Hungry Couple informs me that it’s not the same as a regular dessert and yet he ends up eating the whole batch 🙂

    Reply

    • Jennifer @ Peanut Butter and Peppers says

      Thanks Jennie!!! These are my new favorites!! if I wasn’t out of cream cheese, I’d make these again tonight!

      Reply

  16. MgMama says

    I want to make these, but do not have a mini bundt pan….where would be a suitable substitute to bake them….muffin tin?

    Reply

    • Jennifer @ Peanut Butter and Peppers says

      I can’t wait to conquer my next bundt cake. The mini cakes are so pretty and girly looking to me. Thats weird isn’t it?

      Reply

  18. Nadia says

    Looks light and delicious! Pictures are yummy, as well as cakes, I’m sure. It’s a pity we still cannot transfer aromas and taste online. :)) I wonder where I could buy mini bundt forms, never saw them in stores. Some place on the web?

    Reply

  21. mark lusti says

    I made these and they stuck to the pan like crazy. I then tried them in muffin cups, they rose,browned and promptly fell.
    Hum, any ideas what happened?

    Reply

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