Lemon Blueberry Mini Bundt Cakes
Category
Dessert
Servings
Prep Time
Cook Time
Ingredients
- 2 cups fresh blueberries
1 cup Cabot Plain Lowfat Greek Yogurt
1 cup Cabot Unsalted Butter
1 ½ cups sugar
- 3 eggs
- ½ teaspoon vanilla
Zest of one lemon
- 1 tablespoon lemon juice
2 ½ cups King Arthur All-Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
1 ½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
For the Cakes:
Lemon Glaze:
Directions
- CENTER a rack in the oven and preheat to 350°F.
- CREAM the butter and lemon zest for a couple of minutes in a large bowl or mixer. Gradually add the sugar and mix until light and fluffy. Add the eggs and mix well.
- MIX the flour, baking powder and salt in a separate bowl. Add the dry ingredients, a little at a time, to the butter mixture while mixing and then do the same with the yogurt and lemon juice. Add the blueberries and fold them in.
- POUR the batter into the prepared mini bundt pans and bake at 350° for 30 minutes or until they are golden brown and a tester comes out clean.
- LET the cakes cool and pour the glaze over the top of each mini cake.
Nutrition
Nutrition
- Serving Size
- 10 mini cakes
- per serving
- Calories
- 450
Amount/Serving
% Daily Value
- Fat
- 20 grams
- 31%
- Saturated Fat
- 12 grams
- 60%
- Cholesterol
- 105 milligrams
- 35%
- Sodium
- 250 milligrams
- 10%
- Carbs
- 61 grams
- 20%
- Fiber
- 2 grams
- 8%
- Protein
- 8 grams
- Calcium
- 111 milligrams
- 10%
