Lemon Blueberry Mini Bundts

Directions

1. Heat the oven to 350 degrees. Coat 18 mini Bundt or fluted muffin cups with nonstick cooking spray with flour.
2. Combine the cake mix, 1 cup sour cream, oil and eggs in a large bowl and beat at medium speed for 2 minutes or until blended. Stir in 1 cup of the blueberries. Spoon into the muffin cups filling about 2/3 full.
3. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of cake comes out clean. Cool in the pans on a wire rack for 8 minutes. Gently loosen the edges with a small metal spatula and invert onto a wire rack. Cool completely.
4. Beat butter, lemon peel and remaining 1/4 cup sour cream in a medium bowl for 1 minute or until blended. Slowly beat in 3/4 cup powdered sugar, adding additional powdered sugar to desired consistency. Drizzle over the mini cakes and let stand until set.
5. Serve garnished with the remaining 1/2 cup blueberries.