I am always looking for a reason to use my cute mini Bundt cake pan, so when we had just a few blueberries left from our pick-you-own blueberry trip last week I knew just what to make. We used this recipe for Buttermilk Blueberry Bundt cake, reduced it by half, made a few other edits (see below) and made them into mini Bundts instead of one giant cake. Good call, right?
Prepare your ingredients as directed by the recipe. We substituted half the oil with apple sauce to save calories. We also halved the entire recipe, which was the perfect amount to make 6 mini Bundt cakes.
Grease the heck out of your mini Bundt cake pan – this time we used Pam spray and it worked great. Spoon batter into your mini Bundt cake pan until it’s about 1/3 full. Sprinkle with blueberries. Then fill the mini Bundts with remaining batter and sprinkle with a few more blueberries. Bake at 350 degrees for 30 minutes. Do the toothpick test and make sure it comes out clean and you know they’re done.
Let your mini bundts cool in the pan and then turn them out onto a cooling rack.
Mix your glaze – we used a ratio of 1 part milk to 3 parts powdered sugar. Drizzle over mini Bundt cake right before serving.
Look at all those blueberries – enjoy!