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Mini Blueberry Lemon Bundt Cakes

Mini Blueberry Lemon Bundt Cakes for Sweet Sunshine Joy

These Mini Blueberry Lemon Bundt Cakes capture sunshine in every bite, perfectly blending sweet and tart flavors.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Structure is key; it holds the cake together without making it dense.
  • 1 cup granulated sugar Adds sweetness; creaming with butter gives a light, fluffy texture.
  • ½ cup unsalted butter Provides richness and moisture; remember to soften it at room temperature.
  • 2 pieces eggs Acts as a binding agent; best at room temperature for easier mixing.
  • 1 cup blueberries Fresh, juicy flavor bursts; if using frozen, do not thaw to avoid color bleeding.
  • 1 cup whole milk Keeps the batter moist; use it at room temperature for an even mix.
  • ½ cup sour cream Adds extra moisture and a hint of tang; also should be at room temperature.
  • 1 tablespoon fresh lemon juice Bright acidity enhances flavor; it's a must for that zesty kick.
  • 1 tablespoon lemon zest Vital for aromatics; carries essential oils that boost flavor.
  • 1 tablespoon baking powder Helps the cakes rise; make sure it’s fresh for the best outcome.
  • 1 teaspoon vanilla extract Deepens the flavor; a comforting base note to balance the tartness.
  • ¼ teaspoon salt Enhances overall flavor; balances the sweetness perfectly.
  • spray olive oil spray Prevents sticking; ensure a thorough coating of the bundt pan.
For the Glaze
  • 1 cup powdered sugar Acts as the glaze base; gives a sweet finish to each cake.
  • a few tablespoons additional milk Adjusts the glaze consistency; consider adding lemon juice for extra tartness.

Equipment

  • mini bundt pan
  • Mixing bowls
  • Stand mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and have your mini bundt pan ready.
  2. Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt in a mixing bowl.
  3. In another bowl, mix together 1 cup of whole milk, ½ cup of sour cream, the juice of one lemon, and the zest of that lemon until smooth.
  4. Cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition.
  5. Slowly add the wet mixture to the butter and sugar blend, alternating with the dry ingredients, beating gently until just combined.
  6. Toss 1 cup of fresh blueberries with a bit of flour to coat them. Gently fold the blueberries into the batter.
  7. Generously spray your mini bundt pan with olive oil spray. Fill each mold about two-thirds full with the batter.
  8. Bake for about 19 minutes. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs.
  9. Let the cakes cool in the pan for 10 minutes, then carefully turn the pan upside down to release the cakes onto a wire rack.
  10. Whisk together 1 cup of powdered sugar with a few tablespoons of milk until desired consistency. Mix in lemon juice if desired and drizzle over cooled cakes.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results. Adjust baking time as needed based on your oven calibration.

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