Morning Yogurt Cakes

Prep 15 min Total Time 1 hr Servings 6

Ingredients

Cake:

1 package Krusteaz Gluten Free Blueberry Muffin Mix

1/4 cup water

1/3 cup sour cream or vanilla yogurt

3 eggs

1 can blueberries (enclosed), drained and rinsed

2 tablespoons finely grated lemon zest

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Glaze:

1 cup sour cream or vanilla yogurt

1/3 cup powdered sugar

2 tablespoons finely grated lemon zest

  1. // Preheat oven to 350°F. Thoroughly grease a 6-section mini fluted tube pan.
  2. // For Cake: In medium bowl, combine Krusteaz Gluten Free Blueberry Muffin Mix, water, sour cream or yogurt, and eggs; stir until well blended. Fold in blueberries and lemon zest. Divide batter evenly into each section of prepared pan.
  3. // Bake 25-30 minutes or until toothpick inserted in center of cake comes out clean. Let cakes cool 10 minutes before removing from pan. Cool cakes thoroughly.
  4. // For Glaze: Place all glaze ingredients in small bowl. Whisk until smooth. Spoon glaze over cooled cakes.

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