Mini Lemon & Blueberry Bundt Cakes

125g butter
280ml castor sugar
3 large eggs
5ml vanilla extract
30ml lemon zest
180ml milk
30ml lemon juice
125ml plain yogurt
350g flour
10ml baking powder
Pinch of salt
1 cup Blueberries fresh/frozen tossed in 15ml flour

For the Glaze
250ml Icing sugar sifted
30-45ml Lemon juice

Pre heat oven to 180 degrees. Mix sugar and butter till light and fluffy. Add eggs 1 at time. Beating well after each addition. Add the vanilla. Mix the zest with butter mixture. Sift together all the dry ingredients. Mix the yogurt, milk and lemon juice together. Alternate the dry ingredients & the wet ingredients to the butter mixture in thirds mixing well after each addition. Lastly stir in Blueberries gently. Don't stir more than twice. Immediately spoon mixture into mini silicone bundt mouldt 3/4 full. Bake for 20min. Cool down for 15 in mould. Turn out to cool down completely.

Glaze
Mix Icing sugar with lemon juice and drizzle over bundt cakes.