Blueberry Mini Bundt Cakes with Lemon Glaze and Powdered Sugar Icing

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. 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 my house is a mess, please cast any aspersions about me after you leave. That way I won’t know!  

Blueberry Mini Bundt Cakes with Lemon Glaze and Powdered Sugar Icing

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

Preheat oven to 350ºF. Using a whisk, combine all dry ingredients in a large bowl. Stir in blueberries and lemon zest. In another bowl whisk liquid ingredients together. Add wet ingredients to dry ingredients. Stir with a spoon just until everything gets wet. You will still have dry lumps in the batter.  Pour into non-stick canola oil sprayed mini Bundt pans, loaf pans or muffin pans. 

Depending on the size of your pans, the baking time will be from 15 minutes for the muffin pan to 1 hour for the loaf pan. Bread is ready when a toothpick inserted in the center comes out clean.  Make lemon glaze and powdered sugar icing while bread is baking. Remove from oven and brush hot bread, while still in pan, with lemon glaze. Wait 5 minutes then remove from pans. Cool then drizzle icing on top. 

Lemon Glaze
2 tablespoons fresh lemon juice
1/4 cup granulated sugar
1 teaspoon lemon zest

Place lemon juice and sugar in a small saucepan over medium high heat. Cook, stirring occasionally, until sugar dissolves. 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 October 5, 2022. 

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