Lemon Blueberry Mini Bundt Cakes

Name: Lemon Blueberry Mini Bundt Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 mini bundt cakes
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; Zest of 1 lemon; ¼ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp fresh lemon juice; Lemon zest for garnish

Highlighted under: Dessert Delights

I absolutely adore these Lemon Blueberry Mini Bundt Cakes! They combine the bright, zesty flavor of fresh lemons with sweet, juicy blueberries, creating the perfect balance of tart and sweet in every bite. The mini bundt shape not only offers a charming presentation but also ensures that each cake is perfectly moist. I love serving these at gatherings or enjoying them with my afternoon tea. Their delightful aroma and vibrant colors make them a standout treat on any dessert table.

Created by

Brianna Tate

Last updated on 2026-02-16T07:51:36.793Z

While developing this recipe, I experimented with various proportions of lemon juice and zest to find the perfect balance. The freshness of the lemon really shines through, thanks to a generous amount of both, and mixing in blueberries adds a delightful burst of flavor. I found that using buttermilk contributes a wonderful moistness, making each bite incredibly tender.

Another helpful tip is to coat the blueberries in flour before adding them to the batter. This simple step helps prevent the berries from sinking to the bottom while baking. Trust me, it’s a game-changer for achieving gorgeous, evenly distributed blueberries throughout the cakes!

Why You'll Love These Cakes
Bright and refreshing citrus flavor
Juicy bursts of blueberries in every bite
Perfect for a cozy gathering or as a sweet treat

Choosing the Right Ingredients

The quality of your ingredients can significantly influence the final flavor of your Lemon Blueberry Mini Bundt Cakes. For instance, using fresh lemons not only enhances the zesty flavor but also ensures a more vibrant aroma compared to bottled lemon juice. When zesting, be careful to only use the yellow part of the skin to avoid the bitter white pith beneath. Additionally, fresh blueberries provide juicy bursts, while frozen ones may lead to excess moisture and less vibrant color. If frozen blueberries are all you have, ensure they are well-drained before folding them into the batter.

As for the buttermilk, it plays a crucial role in adding moisture and tenderness to the cakes. If you don’t have buttermilk on hand, you can easily make a substitute by mixing a tablespoon of white vinegar or lemon juice with enough milk to make ½ cup. Let this mixture sit for about 5 minutes until it thickens slightly. This small tweak can still yield moist cakes with that signature tang that complements lemon perfectly.

Baking Tips for Perfect Mini Bundt Cakes

To achieve evenly baked cakes, it’s essential to not overfill the mini bundt pan. Filling each cavity to about ¾ full allows the batter to rise without overflowing. If you notice your cakes doming too much, it could mean you’ve overmixed the batter or filled the molds too high. A gentle fold of the ingredients, especially when incorporating the blueberries, will help keep the cakes light and fluffy.

Baking times can vary depending on your oven, so it’s best to start checking for doneness at 25 minutes. Insert a toothpick into the center; it should come out clean or with only a few moist crumbs attached. If the cakes aren’t done, check them in 2-3 minute increments to avoid overbaking, which can lead to dry cakes. Once they’re pulled from the oven, let them cool in the pan for 10 minutes before transferring them to a wire rack. This cooling period helps set the structure of the cakes.

Serving and Storing Your Cakes

These Lemon Blueberry Mini Bundt Cakes shine when served fresh with their glaze, but they are equally delicious when made ahead. After cooling completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing the unglazed cakes. Wrap each mini bundt tightly in plastic wrap and then in aluminum foil; they’ll keep well for a couple of months. When you're ready to enjoy them, thaw in the fridge overnight before glazing and serving.

For added flair, feel free to experiment with different garnishes. A sprinkling of edible flowers or a handful of additional fresh blueberries can elevate their presentation. If you want to change up the flavors, try incorporating different berries, like raspberries or blackberries, or add a splash of vanilla extract for an extra depth of flavor. These little adjustments allow you to personalize the recipe while keeping the delightful lemon-blueberry combination at its heart.

Ingredients

Gather the following ingredients to make your Lemon Blueberry Mini Bundt Cakes:

For the Cakes

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 1 lemon
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice
Lemon zest for garnish

Make sure everything is ready before you start mixing!

Instructions

Follow these steps to create your delightful mini bundt cakes:

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a mini bundt pan with cooking spray or butter.

Prepare the batter

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add eggs, lemon zest, and lemon juice, mixing until combined. Alternate adding the dry ingredients with the buttermilk until just combined. Gently fold in the blueberries.

Bake the cakes

Spoon the batter into the prepared mini bundt pan, filling each cavity about ¾ full. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool slightly before removing them from the pan.

Make the glaze

In a small bowl, mix together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cakes and garnish with additional lemon zest.

These mini bundt cakes are now ready to be enjoyed!

Pro Tips

For extra lemon flavor, use lemon extract in addition to the zest and juice. If fresh blueberries aren’t available, feel free to use frozen ones, but do not thaw them before mixing into the batter.

Common Mistakes and How to Avoid Them

One common mistake is incorporating too much flour, which can lead to dry, dense cakes. Always spoon your flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. This method prevents compacting the flour, ensuring the correct amount is used. Additionally, avoid overmixing the batter once the flour is added; overmixing can develop gluten and result in tough cakes.

Another pitfall is not allowing the cakes to cool completely before glazing. If the cakes are still warm, the glaze will melt into them instead of forming a beautiful, sugary top. Allow them to cool for at least 20 minutes on a wire rack before drizzling with that bright lemon glaze to enhance both flavor and appearance.

Variations to Try

If you want to mix things up, consider adding poppy seeds to the batter for a delightful crunch and an additional flavor profile that pairs beautifully with lemon. A tablespoon or two should do the trick without overpowering the fruity goodness of the blueberries. Alternatively, you could replace a portion of the blueberries with diced strawberries or shredded coconut for a tropical twist.

For a fun and festive touch, feel free to color the glaze using a natural food dye, or add a hint of lavender extract for a subtle floral note. These small changes can transform the Lemon Blueberry Mini Bundt Cakes into a unique dessert for various occasions, making them versatile enough for any celebration.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to your batter.

→ How do I store the mini bundt cakes?

Store the cakes in an airtight container at room temperature for up to 3 days.

→ Can I make these larger?

Absolutely! You can use a standard bundt pan, but you will need to adjust the baking time.

→ Can I substitute the buttermilk?

If you don't have buttermilk, you can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.