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!
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Servings: 12 Mini Bundt Cakes
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
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.