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!

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.

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.

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.

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

Recipe Card

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

Cook ModePrevent 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

More Dessert Recipes You'll Love