Blueberry Lemon Mini Bundt Cakes

• FOR THE CAKES:
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 whole Egg
• 1/2 cups Granulated Sugar
• 1/4 cups Milk, Non-fat
• 1 Tablespoon Butter
• FOR THE GLAZE:
• 1/4 cups Powdered Sugar
• 2 teaspoons Lemon Juice, Freshly Squeezed
• Fresh Blueberries, To Serve

1. Preheat the oven to 350u0b0F. Spray nonstick cooking spray into a mini-Bundt cake pan and lightly dust with flour.
2. In a small bowl add flour, baking powder and salt and whisk together. Set aside.
3. In a medium bowl beat the egg with an electric hand mixer until it becomes a lemon color and becomes thick, about 3 minute. Gradually add the sugar and beat for another 3 minutes.
4. Add the egg mixture to the flour mixture and stir until just combined.
5. 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.
6. Evenly spoon into mini Bundt pans and bake for 9 to 11 minutes or until tops spring back when touched. Cool for 5 minutes before removing from pans.
7. Meanwhile, for the glaze, whisk together the powdered sugar and lemon juice and drizzle over the Bundt cakes while still warm. Top with blueberries.

allpurpose, baking powder, ubc, egg, sugar, ubc, butter, ubc, lemon juice, fresh blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-lemon-mini-bundt-cakes/ (may not work)