Mini blueberry budnt cake

The days are just flying by, before I can say it is weekend the weekend is gone.............well that really suits me days flying by than dragging on :-)

I had some bluberies left after the pannacotta I made and I thought why not make mini budn't cakes with them.
They are easy to make and so so moist and delicous. Ofcourse you can make these in a large budnt too, but i bought these mini ones in summer and have been wanting to try them.
There is this cookery/Baking utensil shop near to my home, near means it is really near, it is in the shopping street, which is less than 5 minutes by walking distance..........i go there so much that the people in that shop say hello to me even while passing the shop :-)

Few days ago i went to the shop and bought , mini muffin pan, and then while i was looking aorund I saw a pean to write names etc..........it is like a refill pen you can fill them with chocolate and decorate the cake, then there was this syringe, it is the same method when yo get a injection, but this you use for filling up your cake with alcohol etc................ ofcourse the pen is in my next to buy list :-)
Now i will stop blabbing and go to the recipe

Click the picture for a enlarged view

Ingredients .
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/4 cup 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
LEMON ICING:
1/2 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1 teaspoon lemon juice
Additional blueberries, optional

In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.