Lemon Blueberry Mini Bundt Cakes

Name: Lemon Blueberry Mini Bundt Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1/2 teaspoon vanilla extract; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon milk

Highlighted under: Dessert Haven

I absolutely adore these Lemon Blueberry Mini Bundt Cakes, and I think you will too! The refreshing zest from the lemons combined with the sweet bursts of blueberries creates a delightful treat for any occasion. I love how these mini cakes are perfect for sharing or enjoying with a cup of tea. They are simple to make, and the pretty bundt shape adds an elegant touch. Plus, the recipe is quite forgiving, making it a great option for bakers of all levels!

Created by

Margaret Hill

Last updated on 2026-02-16T02:25:35.859Z

When I first baked these Lemon Blueberry Mini Bundt Cakes, I couldn’t believe how easy they were to make! I was looking for a quick dessert that would impress my friends, and these little cakes were the perfect choice. The key is to not overmix the batter, which keeps them light and fluffy, while the blueberries remain juicy throughout.

One tip I picked up along the way is to toss the blueberries in a little flour before folding them into the batter. This clever trick stops them from sinking to the bottom and ensures a wonderful burst of flavor in every bite. Trust me, these will quickly become a favorite!

Why You'll Love These Cakes
Bright, zesty lemon flavor balances perfectly with sweet blueberries
Beautiful mini bundt shape makes them fun for any gathering
Moist, tender crumb that everyone will enjoy

Understanding the Ingredients

The combination of all-purpose flour, baking powder, and baking soda provides the right structure for these mini bundt cakes. The flour gives them body, while the baking powder and baking soda ensure the cakes rise beautifully, resulting in a light texture. If you only have self-rising flour, you can substitute it for the all-purpose flour, but reduce the salt and baking powder to avoid an overly salty flavor.

Using unsalted butter allows for better control over the sweetness of the cakes, accentuating the bright flavor of the lemons and blueberries. The butter also contributes to the moist texture. If you're looking for a dairy-free version, consider using a plant-based butter, which will keep the cakes rich without compromising flavor.

Baking Tips for Perfection

When mixing the batter, be careful not to overcombine after adding the dry ingredients. Overmixing can cause the cakes to become dense rather than tender. Mix only until the flour disappears and then gently fold in the blueberries, ensuring they're evenly distributed but without crushing them, which can turn the batter blue.

For uniform baking, ensure the mini bundt cake pan is well-greased, paying special attention to the crevices where batter may stick. You can use a pastry brush for even distribution. If you find that the cakes are sticking, try sprinkling a little flour into the pan after greasing to create an additional non-stick barrier.

Ingredients

For the Cakes

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk

Instructions

How to Make Mini Bundt Cakes

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, then stir in lemon zest, lemon juice, and vanilla.

Combine Mixtures

Gradually incorporate the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.

Fill the Cake Pan

Pour the batter into the greased mini bundt pan, filling each cup about 3/4 full.

Bake the Cakes

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow cakes to cool in the pan for 5 minutes before transferring to a wire rack. Once cooled, drizzle with glaze made from powdered sugar, lemon juice, and milk.

Enjoy!

Pro Tips

For best results, use fresh blueberries and don’t skip tossing them in flour. This prevents them from sinking during baking. You can also experiment by adding poppy seeds for a delightful twist!

Storage and Make-Ahead Options

These Lemon Blueberry Mini Bundt Cakes store well at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Allow the cakes to cool completely, wrap each one tightly in plastic wrap, and then place them in an airtight container. They can be frozen for up to 3 months. To enjoy them, simply thaw overnight in the fridge and let them come to room temperature before serving.

If you plan on making these cakes in advance, you can prepare the batter a day ahead. Store it in the refrigerator before baking; however, be careful with the blueberries, as they can release juices that may affect the batter's consistency. It's best to add them just before pouring into the pan.

Serving Suggestions and Variations

These mini bundt cakes are delightful on their own, but serving them with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience, especially for gatherings. You could also serve them with a side of lemon curd for an extra zing that complements the flavors beautifully.

If you want to experiment with flavors, try adding poppy seeds for a delightful crunch or swapping out blueberries for raspberries or blackberries. Just adjust the amount as needed to maintain the overall balance of the cake. You could even consider infusing the glaze with a hint of lavender for an aromatic twist.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be careful as they may release more moisture. It's best to use them straight from the freezer without thawing.

→ How should I store these mini bundt cakes?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.

→ Can I make these cupcakes instead?

Absolutely! Just pour the batter into a cupcake pan and adjust baking time to about 18-20 minutes.

→ What can I substitute for butter?

You can use a one-to-one ratio of a vegetable oil or applesauce, but the texture may differ slightly.