Blueberry Lemon Mini Bundt Cakes Recipe

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A dainty, light, little sponge cake filled with fresh blueberries and topped with a drizzle of lemon glaze.

Prep time:
Cook time:
Servings: 1 Cake


Cost per recipe $0.96 view details


  1. Add the egg mixture to the flour mixture and stir until just combined.
  2. In a microwave safe dish (I used a pyrex measuring cup) heat the milk and butter for about 20 seconds, stir until the butter is melted. Stir the butter mixture into the batter until smooth.
  3. Evenly spoon into mini bundt pans and bake for 9 to 11 minutes or until tops spring back when touched.
  4. Cool for 5 minutes before removing from pans.
  5. Meanwhile, whisk together the powdered sugar and lemon juice and drizzle over the bundt cakes while still warm. Top with blueberries.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 330g
Calories 943  
Calories from Fat 169 18%
Total Fat 19.04g 24%
Saturated Fat 10.07g 40%
Trans Fat 0.0g  
Cholesterol 245mg 82%
Sodium 1387mg 58%
Potassium 239mg 7%
Total Carbs 181.58g 48%
Dietary Fiber 1.7g 6%
Sugars 133.29g 89%
Protein 14.78g 24%
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