Lemon Blueberry Mini Bundt Cakes

Name: Lemon Blueberry Mini Bundt Cakes
Prep time: 00:20:00
Cook time: 00:30:00
Ingredients: For the Cakes: 2 cups fresh blueberries1 cup Cabot Plain Lowfat Greek Yogurt1 cup Cabot Unsalted Butter1½ cups sugar3 eggs½ teaspoon vanilla zest of one lemon 1 tablespoon lemon juice2½ cups King Arthur All-Purpose Flour2 teaspoons baking powder½ teaspoon salt Lemon Glaze: 1½ cups powdered sugar2 tablespoons lemon juice1 tablespoon lemon zest½ teaspoon vanilla extract

– Makes 10 mini bundt cakes –

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Ingredients

For the Cakes:

2 cups fresh blueberries
1 cup Cabot Plain Lowfat Greek Yogurt
1 cup Cabot Unsalted Butter
1½ cups sugar
3 eggs
½ teaspoon vanilla
zest of one lemon
1 tablespoon lemon juice
2½ cups King Arthur All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt

Lemon Glaze:

1½ cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
½ teaspoon vanilla extract

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.

Recipe courtesy of Jimmy Kennedy. Photo courtesy of Caroline Hurley.