Blueberry Mini Bundt Cakes with Lemon Glaze and Icing

blueberry cakes

Have you ever noticed how people get in a tizzy when company is coming over? All of a sudden the house has to be clean and the yard mowed. I’m guilty too. You’d think someone was going to conduct a white glove inspection! It’s not like my guests will be staring at the baseboards whispering, “Tsk, Tsk, Look at that dust!” One of my friends has a similar fear. She calls it being funeral ready. She confided that her house had to be totally clean before going out of town. She said, “If I die I don’t want people whispering at my funeral that I was a horrible housekeeper!”  I’m trying to change my ways. If you come over for one of these blueberry cakes and notice my house is a mess please cast aspersions on me after you leave.
That way I won’t know!

Blueberry Mini Bundt Cakes with Lemon Glaze and Icing

2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup granulated sugar
1 and 1/2 cups blueberries, fresh or frozen
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
3 tablespoons canola oil
2 large eggs
1 cup 2% milk

Preheat oven to 350 degrees F. Using a whisk, combine all dry ingredients in a large bowl. Stir in blueberries and lemon zest. In another bowl whisk together the liquid ingredients. Add the wet ingredients to the dry ones. Stir with a spoon just until everything gets wet. You will still have dry lumps in the batter. Pour into non-stick sprayed mini Bundt pans, loaf pans or muffin pans. Depending on the size of your pans the cooking time will be from 1 hour for the loaf pan to 15 minutes for the muffins. Bread is finished cooking when a toothpick comes out clean. Make lemon glaze and powdered sugar icing while bread is in oven (recipes below). Remove from oven and brush hot bread, while still in pan, with lemon glaze. Wait 5 minutes then remove bread from pans. Cool bread then drizzle icing on top.

Lemon Glaze
2 tablespoons fresh lemon juice
1.4 cup granulated sugar
1 teaspoon lemon zest

In a small saucepan over medium high heat pour in the lemon juice and sugar. Cook until sugar dissolves then remove from heat. Add lemon zest.

Powdered Sugar Icing
2 cups powdered sugar
1 to 2 tablespoons milk

Sift powdered sugar. Add milk a little at a time until icing is liquid but still thick.

Published in The News and Neighbor on September 28, 2013

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s