Morning Yogurt Cakes

PREP
15 min
TOTAL TIME
1 hr
SERVINGS
6
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 Tbsp Finely Grated Lemon Zest
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Glaze:
1 Cup Sour Cream or Vanilla Yogurt
1/3 Cup Powdered Sugar
2 Tbsp Finely Grated Lemon Zest
STEP 1

Preheat oven to 350°F. Thoroughly grease a 6-section mini fluted tube pan.

STEP 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.

STEP 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.

STEP 4

For Glaze: Place all glaze ingredients in small bowl. Whisk until smooth. Spoon glaze over cooled cakes.

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