Mini Blueberry Lemon Bundt Cakes

This recipe for Mini Blueberry Lemon Bundt Cakes is one I turn to whenever I want something both beautiful and bursting with flavor. The combination of juicy blueberries and bright lemon zest makes each bite taste like sunshine.

I love how individual bundts create a personal-sized dessert that’s just the right amount of indulgence. It’s a treat that feels fancy but is easy enough to bake in your own kitchen.

Whether I’m baking for brunch, a summer picnic, or a tea party, these mini cakes never disappoint. They’re tender, citrusy, and finished with a drizzle of sweet lemon glaze that makes them irresistible.

Nostalgic Appeal

Lemon and blueberry have always been two flavors that remind me of home. My grandmother used to make a simple lemon loaf every weekend, and in the summer, we’d pick blueberries straight from the bushes in her backyard.

I remember sneaking handfuls of berries from the bowl before they ever made it into the batter. The tart burst of blueberries mixed with the sugary tang of lemon icing was the taste of summer in every bite.

These mini bundt cakes are my way of bringing those memories back, but with a modern twist. They feel both classic and new, rustic and elegant all at once.

Every time I bake them, I think of warm days, sticky fingers, and the pure joy of baking something sweet from scratch.

Homemade Focus

What I love most about these mini bundts is how they embody the joy of homemade baking. They’re made with simple ingredients—flour, butter, sugar, eggs—but come together into something truly special.

Baking from scratch allows me to control the flavors and texture. The tanginess of the lemon, the richness of the butter, and the softness of the crumb all come through more clearly.

You won’t find any boxed mixes or artificial flavorings here. The real lemon juice and zest give this dessert a freshness that no extract can replicate.

These cakes might look like they belong in a bakery display case, but they come straight from a home kitchen—mine, and now hopefully yours too.

Flavor Goal

The goal of this recipe is to balance the tart brightness of lemon with the juicy sweetness of blueberries. It’s not just a lemon cake with berries thrown in—both flavors shine equally and complement one another beautifully.

The lemon zest and juice infuse the batter with a light citrus aroma that carries through every bite. It’s bright but not overpowering.

The blueberries, whether fresh or frozen, create juicy little pockets that burst as the cakes bake. They add moisture, sweetness, and vibrant color to the crumb.

The final touch is the glaze—a sweet, slightly tangy drizzle that ties everything together and makes the cakes look as good as they taste.

Ingredient Insights

All-purpose flour forms the base of the cake. It provides structure without making the crumb too dense, keeping the texture soft and tender.

Granulated sugar sweetens the batter and helps the cakes achieve that golden-brown finish. Its balance with lemon is key to the flavor profile.

Butter, softened just enough, adds richness and moisture. It’s creamed with sugar to trap air, helping the cakes rise beautifully.

Eggs bring structure and stability. At room temperature, they blend smoothly into the batter and help the cakes set properly.

Blueberries are the stars. Fresh is best, but frozen works too—just be sure to coat them in flour to prevent sinking and bleeding.

Whole milk adds creaminess and a bit of extra fat for richness. It helps create that luscious, melt-in-your-mouth texture.

Sour cream brings a tang that enhances the lemon while also keeping the cake moist. It’s one of my favorite “secret” baking ingredients.

Lemon juice and zest provide pure citrus flavor. The zest offers intense aroma while the juice brightens and balances the sweetness.

Baking powder helps the cakes rise evenly, while salt enhances and rounds out all the other flavors.

Vanilla extract softens the citrus notes and brings everything together. It’s subtle but essential for flavor harmony.

Powdered sugar in the glaze gives a smooth, glossy finish that sets perfectly once drizzled.

Essential Equipment

You’ll need a mini bundt pan—the kind with individual cavities that hold about 1/2 cup each. The intricate shapes create that signature look.

A stand mixer or handheld mixer makes creaming the butter and sugar quick and effective, ensuring your batter is light and fluffy.

Mixing bowls in various sizes will keep your wet and dry ingredients organized and make folding everything together easy.

A rubber spatula is essential for scraping down the bowl and folding in the blueberries gently, so they don’t burst before baking.

Don’t forget a cooling rack to help the bundts set evenly after they’re baked, and a whisk for preparing the glaze until smooth.

List of Ingredients with Measurements

Mini Blueberry Lemon Bundt Cakes:

• 2 ½ cups all-purpose flour
• 2 Tbsp. flour (for coating blueberries)
• 2 ¼ cups granulated sugar
• 10 Tbsp. butter, softened
• 4 large eggs, room temperature
• 1 ½ cups whole milk, room temperature
• ½ cup sour cream, room temperature
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. lemon zest
• 2 tsp. baking powder
• 1 ½ tsp. vanilla extract
• ½ tsp. salt
• 2 cups blueberries (fresh or frozen)
• Olive oil spray (for greasing the pan)

Lemon Glaze:

• 1 ½ cups powdered sugar
• 3–4 Tbsp. milk
• ½–1 tsp. lemon juice (optional)