Description

There’s something undeniably charming about mini bundt cakes. Maybe it’s their intricate shapes, or the way they look like little edible sculptures—but whatever it is, they always steal the show on any dessert table

Ingredients

Scale

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)

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Instructions

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Spray your mini bundt pan generously with olive oil spray, making sure to coat every curve and crevice.

Set the pan aside and measure out all of your ingredients. Having everything ready will make the mixing process go smoothly.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening throughout the batter.

Set this mixture aside while you prepare your wet ingredients.

Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, sour cream, lemon juice, and lemon zest. This mixture will help flavor and tenderize the batter.

Allow it to sit for a moment so the lemon can slightly curdle the milk—it acts a bit like buttermilk for added softness.

Step 4: Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until pale and fluffy. This usually takes about 3–4 minutes.

Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

Step 5: Combine Wet and Dry
Add one-third of the milk mixture to the creamed butter and sugar. Mix gently until just incorporated.

Next, add half of the flour mixture. Continue alternating, finishing with the remaining milk mixture, and mix until the batter is smooth.

Step 6: Fold in the Blueberries
In a small bowl, toss the blueberries with the 2 tablespoons of flour. This helps keep them from sinking in the batter.

Remove the mixing bowl from the stand and gently fold in the floured blueberries using a spatula.

Step 7: Fill the Bundt Molds
Spoon the batter into each mini bundt cavity, filling them about ⅔ to ¾ full. This allows room for them to rise without overflowing.

Smooth the tops with the back of a spoon if needed to help them bake evenly.

Step 8: Bake and Cool
Bake for 19–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the cakes cool in the pan for 10 minutes. Then carefully invert the pan onto a cooling rack. They should release easily if the pan was greased well.

Step 9: Make the Glaze
While the cakes are cooling, whisk together the powdered sugar, milk, and optional lemon juice until smooth.

Drizzle the glaze over the cooled cakes, letting it run down the ridges. Let it set slightly before serving.