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 blueberries or 1 1/2 cups frozen blueberries
• Lemon Icing
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons 2% low-fat milk
• 1 teaspoon lemon juice
• addional blueberries (optional)

1. 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.
2. Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
4. NOTE: If using frozen blueberries, do not thaw before adding to batter.

butter, sugar, egg, milk, vanilla extract, flour, baking powder, salt, fresh blueberries, lemon icing, confectioners, milk, lemon juice, blueberries

Taken from www.food.com/recipe/mini-blueberry-bundt-cakes-161316 (may not work)