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Add a photoA dainty, light, little sponge cake filled with fresh blueberries and topped with a drizzle of lemon glaze.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup milk, fat free
- 1 tbsp. butter
- Glaze:
- 1/4 cup powdered sugar
- 2 tsp. lemon juice, freshly squeezed
Directions
- Add the egg mixture to the flour mixture and stir until just combined.
- 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.
- 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.
- 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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