These mini cakes are perfect for a lighter weeknight dessert—and will also impress guests when entertaining!
Thanks to the folks at Wild Blueberries of North America for sponsoring this post. As always, all opinions are my own!
There's something you need to know about me: I love bite-size anything. When the mini trend blew up several years ago, I was ecstatic. Finally, I could have my very own dessert in a perfect portion-controlled size!
As a registered dietitian, I'm a big fan of incorporating nutritious ingredients into pretty much everything I whip up in my kitchen. These mini cakes get their vibrant color and a lot of their taste from wild blueberries, one of my fave ingredients that has more than double the antioxidants of traditional blueberries and is just so good for you. And the anthocyanins, a type of antioxidant in wild blueberries, are connected with health benefits, including a possible decrease in risk of type 2 diabetes.
I also added plain Greek yogurt to the recipe, which adds a terrific creaminess and allowed me to cut down on the butter in the recipe.
To make these cakes mini, I used a mini bundt cake pan. You could absolutely use a muffin pan, but I think the cakes come out a little more unique and pretty in bundt cake form!
These mini cakes are topped with an easy-to-whip-up vanilla icing. My suggestion is to ice the cakes a few minutes before serving.
1 ½ cups cake flour (or all-purpose flour)
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup butter, melted
½ cup + 1 Tablespoon + 2 ¼ teaspoons low-fat milk, divided
1 ½ cups maple syrup
2 eggs, beaten
2 ½ teaspoons vanilla extract, divided
1 cup plain low-fat Greek yogurt
1 ¼ cups frozen wild blueberries
½ cup powdered sugar
Preheat oven to 350° F. In a medium mixing bowl, mix flour, baking powder, and salt. In another medium mixing bowl, combine butter, maple syrup, ½ cup milk, eggs, 2 teaspoons vanilla extract, and yogurt. Add flour mixture to wet mixture, stirring gently. Fold in wild blueberries. Coat mini Bundt cake tray with spray oil; then spoon batter into tray, filling about three fourths of the way full. Bake for about 15 to 18 minutes, until cooked through. Meanwhile, in a small bowl, combine powdered sugar with remaining milk and vanilla extract. Once mini cakes have cooled in the pan, transfer to a wire rack to cool completely. Spoon icing over mini cakes once they’re mostly cooled. Enjoy! Makes 20 mini cakes.
Nutritional information per serving: Cal: 170 Fat: 5 g Sat fat: 3 g Pro: 3 g Carbs: 29 g Sugar: 19 g Fiber: 0 g Chol: 29 mg Sod: 80 mg
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