Preheat oven to 350°F / 180°C. Grease your bundt pans and take frozen blueberries out of the freezer
Cream the butter and sugar together until light and fluffy
2 sticks Butter, 1 ½ cups Granulated Sugar
Add eggs and beat until combined
2 Eggs
Add the yoghurt, milk, and, vanilla - mix until combined
¾ cup Greek Yoghurt, ¼ cup Milk, 2 teaspoon Vanilla Extract
In a separate bowl, sift together the flour, baking powder, and salt and then fold into the batter.
½ teaspoon Salt, 1 ⅔ cups All purpose flour, 1 teaspoon Baking Powder
Mix in the blueberries by hand. If you want the purple flavour to bleed into the batter a little, let the blueberries defrost slightly before mixing in. If you want a clean batter, add them straight from the freezer
2 cups Frozen Blueberries
Scoop batter into mini bundt pans. The bundt cavities should be nearly full
Bake for 25-30 mins or until a skewer comes out clean
Once out of the oven, leave in the bundt pan for exactly 10 minutes, then flip them out onto a cooling rack
Make the Blueberry Glaze
Heat blueberries, lemon juice and water in a saucepan over a medium-low heat, just until they begin to bubble gently
1 cup Blueberries, 1 tablespoon Lemon Juice, 2 tablespoon Water
Pour into a blender and blitz to make a puree
If you want a super smooth glaze, pass through a sieve to remove any pieces, it's totally fine to skip this step though!
Add powdered sugar and blend or whisk until totally combined
2 ½ cups Powdered Sugar
Optional: If you want to lighten the colour slightly, add ½ cup milk or yoghurt to the glaze