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Home » Recipes » Recipes

Published: May 27, 2019 · Modified: Mar 7, 2024

Mini Lemon Blueberry Bundt Cakes

This post may contain affiliate links. Please read my disclosure for more information.
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These Mini Lemon Blueberry Bundt Cakes are super moist and flavorful; they are sure to be a crowd-pleaser at any party or shower or on a random Tuesday morning!

Mini Lemon Blueberry Bundt Cakes

I'm about to go on a baking palooza, friends. Our family is having a big dinner party next weekend, and I volunteered to make the desserts. I'm still deciding on the complete dessert menu. I know that I will at least make my Strawberry Rhubarb Basil Balsamic Pie and these mini blueberry lemon bundt cakes.

Lemons are one of my favorite baking ingredients. They bring a freshness to whatever you are making and make your kitchen smell wonderful! These bundt cakes are made with a healthy dose of lemon and sweet blueberries that will make your taste buds happy. If spring were a flavor, it would be these mini lemon bundt cakes.

Jump to:
  • Why You'll Love These Mini Bundt Cakes:
  • Ingredients
  • How to Make
  • Ingredient Swaps
  • Recipe Tips for Success
  • Serving Suggestions
  • Storing Your Cakes
  • Frequently Asked Questions
  • Recipe Card
  • Recommended Products
  • More Dessert Recipes You'll Love

Why You'll Love These Mini Bundt Cakes:

  1. A Burst of Freshness: A perfect balance of tangy lemon and sweet, juicy blueberries in every bite.
  2. Moist and Fluffy: These mini cakes are incredibly moist and tender thanks to the secret ingredient (hint: it's buttermilk!). They have a super moist and tender crumb that will melt in your mouth.
  3. Portable and Giftable: Their mini size makes them ideal for sharing and serving at events such as showers or Mother's Day brunches.
  4. Easy to Make: Whip up a batch in no time with this simple recipe.

Ingredients

  • all-purpose flour
  • baking powder
  • baking soda
  • kosher salt
  • butter
  • Greek yogurt plain or vanilla
  • granulated sugar
  • large eggs
  • pure vanilla extract
  • lemons for juice and zest
  • buttermilk
  • fresh blueberries (frozen can be used, but fresh is preferred)
  • powdered sugar

See the printable recipe card below for exact quantities.

Mini Lemon Blueberry Bundt Cakes

How to Make

  1. Prep: Preheat your oven to 350°F and generously grease your mini bundt pans.
  2. Mix Dry Ingredients: Combine flour, baking powder, baking soda and salt in a large bowl.
  3. Blend Wet Ingredients: In a separate bowl, mix buttermilk, lemon juice and vanilla. In the bowl of a stand mixer, cream butter, Greek yogurt and sugar, then add eggs.
  4. Combine: Alternately add dry and wet mixtures to the creamed mix, then fold in lemon zest and blueberries.
  5. Bake: Fill each mini bundt pan ⅔ full and bake for 20-24 minutes. Let cool and then glaze.
  6. Glaze It: While the cakes cool, whip up the simple lemon glaze by whisking together powdered sugar and buttermilk and lemon juice. Drizzle over the cooled cakes and enjoy!

See the printable recipe card below for exact recipe instructions.

Ingredient Swaps

  • Swap buttermilk for plain yogurt or sour cream for a tangier flavor.
  • Use lime juice and zest instead of lemon for a refreshing twist.
  • Replace blueberries with raspberries, blackberries or chopped strawberries.

Recipe Tips for Success

  • Room temperature ingredients: Make sure your eggs, butter and yogurt are all at room temperature for even mixing.
  • Generously grease: Generously grease the mini bundt pans to prevent sticking.
  • Don't overmix: Overmixing can lead to tough cakes. Mix until just combined for the best texture.
  • Fresh or frozen blueberries: Both work! If using frozen blueberries, don't thaw them first. They'll burst and add pops of juicy flavor.
  • Cooling is key: Let the cakes cool completely before glazing or frosting to prevent a melty mess.
Mini Lemon Blueberry Bundt Cakes

Serving Suggestions

  • Dust with powdered sugar for an elegant touch.
  • Drizzle with additional lemon glaze for extra citrusy goodness.
  • Top with a dollop of whipped cream or fresh berries for a summery treat.
  • Pair with a cup of tea or coffee for a delightful afternoon snack.

Storing Your Cakes

Fresh: Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.

Frozen: Wrap individual cakes in plastic wrap and freeze. Thaw at room temperature before serving.

Frequently Asked Questions

How do you keep a mini Bundt cake from sticking?

The key is thorough greasing. Use a nonstick spray and make sure to cover all the nooks and crannies of your bundt pan. Allow the cakes to cool slightly before attempting to unmold them. You can also dust the pans with flour after greasing for extra insurance.

Can I make these cakes ahead of time?

Yes, you can bake them in advance and store them in an airtight container. However, for the freshest taste and appearance, it's best to glaze them the day you plan to serve them.

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work great in this recipe. Just fold them gently while still frozen to prevent too much color bleeding into the batter.

How do I get the glaze to set properly?

Allow the cakes to cool completely before glazing. The glaze will set as it dries on the cooled cakes. You can also pop the glazed cakes into the fridge for a bit to help the glaze set faster.

Recipe Card

Mini Lemon Blueberry Bundt Cakes

Mini Lemon Blueberry Bundt Cakes

These Mini Lemon Blueberry Bundt Cakes are super moist and flavorful; they are sure to be a crowd-pleaser at any party or shower or on a random Tuesday morning!
5 from 4 votes
Print Pin Rate
Course: desserts
Cuisine: American
Keyword: Mini Lemon Blueberry Bundt Cakes
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Servings: 12 Mini Bundt Cakes
Author: Shannon

Ingredients

Lemon Blueberry Bundt Cake

  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ cup butter softened
  • ¼ cup Greek yogurt (plain or vanilla), at room temperature
  • 2 cups granulated sugar
  • 4 eggs, at room temperature
  • 2 teaspoons vanilla
  • ¼ cup freshly squeezed lemon juice
  • 1 cup buttermilk, at room temperature
  • Zest of 2 lemons
  • 2 cups blueberries fresh or frozen

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon buttermilk
Prevent your screen from going dark.

Instructions

  • Preheat oven to 350°F.
  • Thoroughly grease the mini bundt pans with nonstick spray, making sure to get the tiny crevices, set aside.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt together, set aside.
  • In a small bowl, mix together buttermilk, lemon juice, and vanilla extract. Set aside.
  • In a mixer fitted with the paddle attachment, cream the butter and Greek yogurt on medium speed until well blended. Add the sugar and beat until fluffy, making sure to scrape down the sides of the bowl.
  • Add the eggs, one at a time, stopping to scrape down the bowl occasionally to make sure the ingredients are combined evenly.
  • With the mixer on low, alternate adding the flour mixture and buttermilk mixture until everything is incorporated in the mixer bowl. Make sure everything is incorporated, but do not overmix.
  • With the mixer on low, add the lemon zest. Again, do not overmix. Batter should be light and fluffy.
  • Pour the blueberries into the batter and mix by hand to incorporate.
  • Spoon batter into prepared mini bundt pans, filling each pan about ⅔ full (the batter will yield approximately 12 mini bundt cakes).
  • Bake the cakes for 20-24 minutes, until an inserted toothpick comes out clean. Be careful not to overbake the cakes.
  • Remove the cakes from the oven and place the pan upside down on a cooling rack. If the cakes release from the pan, immediately remove the pan. If the cakes don’t release, let it rest upside down for 5-10 minutes until they release. Let cakes cool completely on the rack.
  • While the cakes cool, prepare the Lemon Glaze. Whisk together the powdered sugar, lemon juice and buttermilk until smooth. Drizzle over the cooled cakes.

Notes

These cakes are best made the same day that you are serving them. If you need to make them ahead of time, bake and store in an air-tight container and apply the glaze the day you are serving.

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Recommended Products

Nordic Ware Bundtlette Pan, KitchenAid Mixer, Cooling Rack

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Reader Interactions

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    Recipe Rating




  1. Eleanor says

    April 02, 2025 at 11:35 am

    Hi! I'm not sure if my comment posted before - I was just wondering if you have any tips for sending these in the post? Would it be best to send the glaze in a separate container, for the recipient to pour over when they're ready to eat? Or would the glaze not travel well on its own? I love the look of these and can't wait to try making them! Thanks 😊

    Reply
    • homesweetfarmhome says

      April 02, 2025 at 7:47 pm

      Hi Eleanor! I've never made the glaze ahead of time. My best guess is that you can if kept refrigerated in an air-tight container. Bring to room temperature, stir and add a touch of buttermilk to get to the desired consistency. Let me know if you try it and how it turns out!

      Reply
  2. Tammy says

    March 09, 2024 at 2:17 am

    5 stars
    These would be great for Easter brunch.

    Reply
    • homesweetfarmhome says

      March 12, 2024 at 4:09 pm

      They are!

      Reply
  3. Nicole W. says

    May 15, 2022 at 12:34 am

    5 stars
    These came out fantastic! Excellent lemon flavor. So happy not to use lemon extract and still get that wonderful bright lemon in the cake as well as in the icing! Most definitely will be in my baking rotation!

    Reply
    • homesweetfarmhome says

      May 17, 2022 at 12:33 pm

      Thank you so much Nicole! I'm glad you enjoyed them!

      Reply
  4. Becca says

    January 21, 2022 at 9:57 pm

    5 stars
    These were perfect for my sister's shower. Thanks!

    Reply
  5. Kelly says

    May 04, 2021 at 3:49 am

    5 stars
    Sooo delicious! Light and fluffy, yet great lemony flavor! Will be making these again!

    Reply

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Author bio picture.

Hi! I'm Shannon and I live on a farm in Northern California where we enjoy a hard day’s work, home cooked meals and preserving the past. Oh yeah, we’re building a new (old) Farmhouse too! I created this blog as a way to journal our Farmhouse build and collect our family-favorite recipes.

More about me →

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