Lemon Blueberry Mini Bundt Cakes

prep time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

servings: 10 mini bundt cakes

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Ingredients

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.

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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.