Post by JJ Judkins on Apr 6, 2010 12:36:43 GMT -6
* Exported from MasterCook *
Mini Blueberry Bundt Cakes
Recipe By :Cathy Isaak of Rivers, Manitoba
Serving Size : 3 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
1/2 cup sugar
1 egg
1/4 cup 2% 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% milk
1 teaspoon lemon juice
Additional blueberries -- optional
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-in. fluted tube pans coated with nonstick cooking spray. Bake at 350' for 25-30 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. For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Source:
"Cooking for 2 (Spring 2006)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2006 Reiman Media Group, Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 456 Calories; 18g Fat (35.0% calories from fat); 7g Protein; 67g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 532mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : Nutrition Facts: 1 cake (calculated without additional blueberries) equals 571 calories, 18 g fat (10 g saturated fat), 113 mg cholesterol, 522 mg sodium, 97 g carbohydrate, 3 g fiber, 8 g protein.
Diabetic Exchanges: Not provided.
Mini Blueberry Bundt Cakes
Recipe By :Cathy Isaak of Rivers, Manitoba
Serving Size : 3 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
1/2 cup sugar
1 egg
1/4 cup 2% 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% milk
1 teaspoon lemon juice
Additional blueberries -- optional
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-in. fluted tube pans coated with nonstick cooking spray. Bake at 350' for 25-30 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. For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Source:
"Cooking for 2 (Spring 2006)"
S(Formatted by):
"Moonchild2488"
Copyright:
"2006 Reiman Media Group, Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 456 Calories; 18g Fat (35.0% calories from fat); 7g Protein; 67g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 532mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : Nutrition Facts: 1 cake (calculated without additional blueberries) equals 571 calories, 18 g fat (10 g saturated fat), 113 mg cholesterol, 522 mg sodium, 97 g carbohydrate, 3 g fiber, 8 g protein.
Diabetic Exchanges: Not provided.