Description
These Blueberry Lemon Mini Bundt Cakes are moist, citrusy, and bursting with fresh blueberries. Topped with a tangy lemon glaze, they’re perfect for brunch, dessert, or any springtime celebration.
Ingredients
- 10 tablespoons butter (room temperature)
- 2 cups sugar
- 4 eggs (room temperature)
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup whole milk
- ½ cup plain, vanilla, or Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- ¾ cup blueberries (fresh or frozen)
- Glaze:
- 2 cups powdered sugar
- 2–3 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F (175°C).
2. In a standing mixer, cream together butter and sugar until light and fluffy.
3. Add in eggs and vanilla, mixing until completely combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. In another bowl, combine milk, yogurt, lemon juice, and lemon zest.
6. Add 1/3 of the milk mixture to the butter-sugar mixture and mix until combined.
7. Add half of the dry ingredients and mix until combined.
8. Add half of the remaining milk mixture and mix. Then add the rest of the dry ingredients and mix until fully incorporated.
9. Toss blueberries in a little flour to prevent sinking, then fold them gently into the batter without overmixing.
10. Grease and flour mini bundt pans.
11. Pour the batter evenly into the prepared pans.
12. Bake mini bundt cakes for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
13. Allow cakes to cool in the pan briefly before transferring to a wire rack to cool completely.
14. For the glaze, combine powdered sugar with 2 tablespoons lemon juice. Add more juice gradually to reach desired consistency.
15. Drizzle glaze over completely cooled cakes before serving.
Notes
Tossing the berries in flour helps prevent them from sinking. Use fresh lemon juice for the brightest flavor. These cakes store well covered at room temperature for up to 3 days or can be refrigerated. You can also make a full-sized bundt cake by adjusting the bake time to 45–50 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake