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Mini Blueberry Lemon Bundt Cakes

Mini Blueberry Lemon Bundt Cakes for a Joyful Treat

Mini Blueberry Lemon Bundt Cakes are delightful, individual treats bursting with flavor, combining sweet blueberries with zesty lemon.
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Prep Time 10 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups All-purpose flour Can substitute with gluten-free flour.
  • 1 cups Granulated sugar Can substitute with coconut sugar.
  • ½ cup Unsalted butter Room temperature.
  • 4 large Eggs Room temperature.
  • 2 cups Fresh or frozen blueberries Do not thaw if using frozen.
  • 1 ½ cups Whole milk Room temperature; almond milk can be used.
  • ½ cup Sour cream Greek yogurt can be used as substitute.
  • 2 tablespoons Fresh lemon juice Essential for flavor.
  • 2 tablespoons Lemon zest Essential for citrusy flavor.
  • 2 teaspoons Baking powder Leavening agent.
  • 1 ½ teaspoons Vanilla extract Can substitute with almond extract.
  • ½ teaspoon Salt Enhances flavors.
  • 2 tablespoons Flour For coating blueberries.
  • as needed Olive oil spray For greasing pan.
For the Glaze
  • 1 ½ cups Powdered sugar Sift before use.
  • 3-4 tablespoons Milk Adjust for consistency.
  • ½ to 1 teaspoon Fresh lemon juice Optional for added tang.

Equipment

  • Bundt pan
  • Mixing bowls
  • Stand mixer
  • whisk
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a bundt pan by spraying it with olive oil.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a separate bowl, combine 1 ½ cups of whole milk, ½ cup of sour cream, 2 tablespoons of fresh lemon juice, and 2 tablespoons of lemon zest.
  4. Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Gradually add 4 large eggs.
  5. Alternately add the dry and wet mixtures to the creamed mixture, starting and ending with dry ingredients; mix until just combined.
  6. Fold in 2 cups of flour-coated blueberries gently into the batter.
  7. Pour the batter into the prepared bundt pan, filling each mold about two-thirds full.
  8. Bake for about 19 minutes or until a toothpick comes out clean.
  9. Cool the cakes in the pan for 10 minutes, then invert onto a wire rack.
  10. Prepare the glaze by whisking together 1 ½ cups of powdered sugar with 3-4 tablespoons of milk; add lemon juice if desired.
  11. Drizzle the glaze over the cooled cakes and allow it to set before serving.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ideal for brunches or elegant tea parties. Store in an airtight container for up to 3 days at room temperature, or 5 days in the fridge.

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