Mini Blueberry-Lemon Bundt Cakes

Saw these from Tutti Dolci and couldn't stop craving them, so I gave in and made them. I thought my Bundt pan was a mini, but her little ones are much tinier than mine, so I guess mine is a medium-sized Bundt pan. Mine made 7 and hers made 28.

These are cute and moist and I love all the bursts from the abundance of blueberries. I already wanna buy the ingredients for it again so I can give some away this time...and eat another one in that batch too.

Mini Blueberry-Lemon Bundt Cakes
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 c. unsalted butter, at room temperature
1/2 c. sugar
Zest of 1 Meyer lemon
1 large egg
1/3 c. low-fat buttermilk
1/4 c. plain fat-free yogurt
3/4 t. vanilla extract
1 T. Meyer lemon juice
1 1/2 c. blueberries

Glaze
1/2 c. powdered sugar
1/2 t. Meyer lemon zest
1 T. Meyer lemon juice

Preheat oven to 350° and spray a mini bundt pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat butter, sugar, and lemon zest in a large mixer bowl at medium speed until well blended; add egg and beat well. Combine buttermilk, yogurt, vanilla and lemon juice in a small bowl. Reduce speed to low and add flour mixture in

3 additions, alternating with buttermilk mixture; fold in blueberries.

Fill each mold just over half full. Bake for 16 minutes, until edges are golden and cake springs back to the touch. Cool in pan on wire rack for 4 minutes before popping mini cakes out of pan to cool completely. To prepare glaze, whisk together powder sugar, lemon zest, and juice in a small bowl. Set rack with mini bundt cakes over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container in the refrigerator up to 2 days; serve warm.