Mini Blueberry Bundt Cakes - cooking recipe

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)

Preparation

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.