I got these great mini bundt pans from my last WC exchange, and they were perfect for today's baking extravaganza. This is a "Cooking Light" recipe that my mom and I have made for many occasions. It is a nice light cake and the flavors really shine through. I ended up with nine mini cakes from one recipe. Which is perfect because I froze most of them. Now when we need a little dessert I can just pull one out of the freezer, make a quick glaze, and dessert is served!
- Preheat oven 350.
- Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well-blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
- Lightly spoon flour in to dry measuring cups. Combine 2 T. flour and blueberries in a small bowl; toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture.
- Pour batter into a 10 inch tube pan coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool additional 15 minutes on wire rack; remove cake from bottom of the pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife.