Baby W was born at 11:57 pm last night, after 42 hours of labor. There was time to make cake as well.
Mini Blueberry Bundt Cakes
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1/4 cup 2% low-fat milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
Lemon Icing
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons 2% low-fat milk
- 1 teaspoon lemon juice
In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
Pour into three 4 inch bundt pans coated with nonstick cooking spray. Bake at 350 for 25 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a small bowl, combine the confectioners’ sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
NOTE: If using frozen blueberries, do not thaw before adding to batter.
The Hungry Crafter 