With their perfectly fluffy texture, moist crumb, and depth of lemon-blueberry flavor, these mini bundt cakes are the perfect dessert for any occasion. Drizzle with a simple blueberry glaze and serve. Recipe yields 8 mini bundt cakes.

These Mini Lemon Blueberry Bundt Cakes are dripping with fruity blueberry glaze. These mini cakes are small enough so that no one has to share!

Who doesn’t love a mini dessert? I know I do! There’s something extra special about having a cake that you can eat all by yourself – am I right, or am I right?! That’s why I absolutely adore these lemon blueberry mini bundt cakes! No sharing is needed – they’re perfectly portioned as is, so you can eat the whole thing.

I’m a big fan of all things cake. This vegan lemon bundt cake is one of my favorites! I also have so many homemade vegan and gluten-free cake recipes on my website, if you’re looking for something that’s more specific to different dietary restrictions…while of course still being absolutely delicious. Of course, there are even more delicious cake recipes in my cookbook as well!

But today, let’s focus on the cakes at hand, and get into all the details on these moist, fluffy, delectable blueberry lemon mini bundt cakes!

These Mini Lemon Blueberry Bundt Cakes are dripping with fruity blueberry glaze. These mini cakes are small enough so that no one has to share!

What’s the best mini bundt cake pan?

I made these cute mini bundt cakes in this mini bundt pan. I’ve had it for a while now and it doesn’t get enough use, but it works great! Each bundt cake holds 1 cup of batter.

If you’d rather have super mini bundt cakes, you can use this even smaller mini bundt pan. You’ll need to reduce the baking time down to about 10 to 12 minutes to ensure the cakes don’t burn if you use this little one.

How do you make lemon blueberry mini bundt cakes?

The lemon bundt cake recipe is adapted from America’s Test Kitchen Family Baking Book, and it’s such a great recipe. It creates a fluffy cake with a tender, moist crumb. We use fresh lemon juice and lemon zest to give it a slightly tangy lemon taste,. Buttermilk helps to further enhance that nice tang. It has just enough lemon flavor without being overpowering, and the added blueberries add a nice extra burst of summery freshness.

The recipe comes together easily: first, you’ll combine all of the dry ingredients. Then, you’ll mix together the buttermilk, vanilla, and lemon juice.

Next, you’ll cream together the butter, sugar, and lemon zest (this smells so good!). You’ll add the eggs, and then you’ll switch off between adding in the dry and wet ingreidnets, starting and ending with the dry. Finally, you’ll fold in your blueberries, add to your pan, and bake!

These Mini Lemon Blueberry Bundt Cakes are dripping with fruity blueberry glaze. These mini cakes are small enough so that no one has to share!

How long do you bake mini bundt cakes?

These cakes bake in about 25 to 30 minutes. If you use the extra mini bundt pan linked above, cut that time down to about 12 minutes. Alternatively, if you’re baking in a traditional bundt pan, you’ll want to increase the time to 45 minutes to an hour.

How do you get mini bundt cakes out of the pan?

This is where good prep is important. You need to make sure your pan is well greased – that means every little crevice should have some oil or butter in it! You can also flour the pan to make it extra non-stick. Make sure you do this even if your pan says it’s non-stick!

You’ll also want to let the cakes cool completely before you try to remove them from the pan, otherwise you run the risk of them breaking as they come out. Will still taste good, but certainly not as cute!

These Mini Lemon Blueberry Bundt Cakes are dripping with fruity blueberry glaze. These mini cakes are small enough so that no one has to share!

How do you make a blueberry glaze?

The glaze comes together super easily in a blender. Its made with juicy blueberries, lemon juice, zest, and powdered sugar. You can adjust the amount of powdered sugar depending on how thick you want the glaze. It deliciously compliments the cake without being overly lemony, as some lemon glazes can tend to be.

Can you freeze mini bundt cakes?

Yes, absolutely! If you’re going to freeze these cakes, I recommend freezing them without the glaze. Prep the glaze fresh when you’re ready to serve.

To freeze, store the cakes in an airtight container. If you’re going to be layering them, wrap each in plastic wrap or place a layer of parchment between the layers so they don’t stick together. They will stay fresh-tasting for up to 3 months. Let thaw in the refrigerator overnight when you’re ready to use, or at room temperature for a few hours.

Want more blueberry treats?

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These Mini Lemon Blueberry Bundt Cakes are dripping with fruity blueberry glaze. These mini cakes are small enough so that no one has to share!

Moist Lemon-Blueberry Mini Bundt Cakes

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  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

With their perfectly fluffy texture, moist crumb, and depth of lemon-blueberry flavor, these mini bundt cakes are the perfect dessert for any occasion. Drizzle with a simple blueberry glaze and serve. Recipe yields 8 mini bundt cakes.

Ingredients

Scale
  • 2 cups (10 oz.) all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup buttermilk, room temperature
  • 1 tablespoon vanilla extract
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1½ sticks unsalted butter, softened and cut into chunks
  • 1⅓ cups (9.25 oz.) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup fresh or frozen blueberries, thaw and drain if using frozen

For the glaze

  • 1¼ cups powdered sugar
  • ½ cup fresh blueberries
  • Zest of one lemon
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F. With butter and flour, grease each mini bundt pan well (this is the pan I used). You can also use a 10-cup Bundt pan.
  2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a liquid measuring cup, whisk together the buttermilk, vanilla, and lemon juice.
  3. In a large bowl or stand mixer bowl, combine the butter, sugar, and lemon zest with an electric mixer on medium speed for about 4 minutes or until light and fluffy. Beat in the eggs and egg yolk one at a time until combined.
  4. Beat in 1/3 of the flour mixture followed by half of the buttermilk. Repeat with half of the remaining flour and remaining buttermilk. Finish by folding in the remaining flour until just incorporated. Fold in the blueberries.
  5. Fill each mini bundt pan about 2/3 of the way full. You may need to bake in two batches depending on your pan.
  6. Bake for about 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. If your using a regular bundt pan, bake for 45-50 minutes. Let cakes cool for 20 minutes in the pan and then flip onto a wire rack to cool completely.

For the glaze

  1. Combine all of the ingredients in a blender and puree until blueberries are blended and glaze is smooth. Add more powdered sugar if you’d like a thicker glaze. Pour over cooled cakes.

Notes

Recipe adapted from America’s Test Kitchen Family Baking Book

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