• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

Mini Lemon Blueberry Bundt Cakes

★★★★★ from 4 reviews

Berries· Cakes· Desserts· Fruit· Rachel's Picks· Recipe Index

9/2
Pin4.9K
Share51
Tweet3
5.0K Shares
Jump to Recipe·Print Recipe

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!

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!One of the most awesome things about being a food blogger is the awesome community that comes with it. Food bloggers, I’m sure all of you agree with me.  The sense of camaraderie and support for one another always amazes me, and there’s always someone to help celebrate successes, both blogging related and life related.

In the spirit of camaraderie and celebration, today I’m bringing you a recipe as part of a virtual baby shower for my friend Cheryl over at 40 Aprons. Cheryl is welcoming a baby boy at the end of September, and a group of us got together to share some delicious recipes in celebration of Cheryl and baby Leo!

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!If you’ve never been to Cheryl’s site, she has some absolutely gorgeous photos for some decadent and delicious recipes. I’m drooling over this Vegan Salted Caramel Ice Cream and these swoon-worthy Matcha Raspberry S’mores. I also love her site design – so cute and fun. If you’ve never been over there, you must check it out. Cheryl, congratulations to you and I’m so excited to see pictures of Leo!

For this baby shower, I made some of the cutest Mini Lemon Blueberry Bundt Cakes! I’ve had this mini bundt pan for a while now and rarely used it, and I figured these lemon blueberry cakes would be the perfect treat to show off in cute mini bundt cake form. I loved that these were in cute individual sizes – it’s so fun, and would be perfect to bring to a party. Everyone gets their own, and who doesn’t love not having to share?

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!The lemon bundt cake recipe is adapted from America’s Test Kitchen Family Baking Book and it creates a fluffy cake with a tender, moist crumb. It uses lemon juice and lemon zest to give it a slightly tangy lemon taste, and buttermilk helps to further enhance that nice tang. It has just enough lemon flavor, and the added blueberries add a nice extra burst of summery freshness.

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

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!This is the perfect baby shower, or really any celebration, dessert. Check out all of the other delicious recipes from some of my other favorite bloggers, and enjoy!cheryls-baby-shower

Healthier Oatmeal Chocolate Chip Lactation Cookies by Culinary Couture | Portobello Panini Bites by Heavenly Home Cooking | Mojito Fruit Salad by Simply Whisked | Mini Cookies & Cream Pumpkin Cheesecakes by Flavor The Moments | Baby Carrot & Apple Soup by Thistle Key Lane | Gluten Free Pumpkin Pancakes by Jessica In The Kitchen | Blueberry Lemon Thyme Cornmeal Crisp by Vanilla and Bean | Caramelized Fig Upside Down Cake by Broma Bakery

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
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!

Mini Lemon Blueberry Bundt Cakes


★★★★★

5 from 4 reviews

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 mini cakes 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 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

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

  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

Pin4.9K
Share51
Tweet3
5.0K Shares

26 Comments

Subscribe for More Recipes!

« Chocolate Raspberry Popsicles
Elvis Pancakes »

Comments

  1. Bella B says

    September 2, 2015 at 6:48 am

    Oh my goodness these look so good and those little stands are just so adorable.

    xoxoBella | http://xoxobella.com

    Reply
  2. Leah @ Grain Changer says

    September 2, 2015 at 7:04 am

    Rachel these bundt cakes are SO ADORABLE and look delish, too! And that glaze… YUM!

    Reply
  3. Ashley says

    September 2, 2015 at 9:14 am

    Congrats to Cheryl!! These mini bundt cakes look like the perfect way to celebrate! So pretty and fun!

    Reply
  4. Melissa Belanger says

    September 2, 2015 at 9:18 am

    These cakes look delicious. Lemon and blueberry are such a good pair :) I have to get myself a mini bundt pan now! So cute!

    Reply
    • Rachel says

      September 2, 2015 at 4:43 pm

      Thanks so much, Melissa!

      Reply
  5. Medha (Whisk and Shout) says

    September 2, 2015 at 2:11 pm

    These mini bundts look adorable! Love :)

    Reply
  6. Michelle says

    September 2, 2015 at 3:04 pm

    These are too beautiful to eat but I want one!

    Reply
  7. Meriem @ Culinary Couture says

    September 2, 2015 at 4:00 pm

    These are seriously the perfect baby shower treat! I absolutely love!

    Reply
  8. marcie says

    September 2, 2015 at 4:10 pm

    I just bought a mini bundt pan yesterday — finally! Perfect timing — these look incredible, Rachel! Pinned. :)

    Reply
    • Rachel says

      September 2, 2015 at 4:42 pm

      That’s too perfect! Thanks, Marcie.

      Reply
  9. Sandra @ Heavenly Home Cooking says

    September 2, 2015 at 6:45 pm

    Adorable! I love mini desserts and lemon and blueberry is always a winning combination. I already have the mini tart pan and mini cheesecake pan. I think you’ve inspired me to buy the mini bundt pan!

    ★★★★★

    Reply
  10. Claudia | The Brick Kitchen says

    September 3, 2015 at 12:27 am

    Aw these are gorgeous! Lemon and blueberry make such a perfect pair, and anything this mini is always more pretty. Especially love those bundt tins and the blueberry glaze <3

    Reply
  11. Rachel @the dessert chronicles says

    September 3, 2015 at 8:35 am

    Beautiful! These are so pretty and look like so much fun to eat!

    Reply
  12. Cheryl says

    September 3, 2015 at 8:37 am

    Love these! I was so touched by the surprise virtual baby shower, I teared up a little :) Thank you for participating and making Leo and me feel so dang loved! Lemon + blueberry anything = my favorite anyway, and mini bundt cakes are just the cutest. I wish I had the energy to make these this weekend but I think I’ll sit on my butt and Google early labor signs instead :D Thank you again for going out of your way to celebrate the impending arrival of my little one!

    ★★★★★

    Reply
  13. Danielle says

    September 3, 2015 at 4:28 pm

    I love the combination of lemons and blueberries, they go so perfectly together. These bundt cakes are too cute and they look so moist!

    Reply
  14. Jessica @ Jessica in the Kitchen says

    September 3, 2015 at 8:13 pm

    Yum!!! Love these two ingredients together! Aren’t mini bundt cakes are the cutest things ever?!

    Reply
  15. Sarah | Broma Bakery says

    September 4, 2015 at 7:43 am

    Beautiful Rachel! That glaze looks amaaazing. I’d drown my cake in that glaze :)

    Reply
  16. Laura @ Laura's Culinary Adventures says

    September 10, 2015 at 11:44 am

    These are so cute! Perfect for a baby shower.

    Reply
  17. Adriana L says

    August 12, 2016 at 8:07 pm

    I’m making these as I type, but am I missing something? I don’t see anything about when to add the blueberries – but I’m assuming you fold them into the batter after it’s done mixing? BTW, it smells delicious already and I haven’t even put it in the oven yet

    Reply
  18. Mindy says

    March 5, 2017 at 6:22 am

    The recipe is honestlyrics delish! You forgot to incorporate the blueberry in the batter but I may be missing that part. Just wanted you to know. These are lovely made them this morning! Yum!

    Reply
    • Rachel says

      March 5, 2017 at 7:55 am

      Thanks for the correction, Mindy. I just fixed it! So glad you’re enjoying these little cakes!! Thanks for your feedback.

      Reply
  19. Penny says

    March 25, 2018 at 5:41 pm

    Where did you buy the mini cake stands? The cakes look delicious.!

    Reply
    • Rachel says

      March 25, 2018 at 6:05 pm

      Thank you!! I got them a while back but I believe they were from Hobby Lobby, and they’re actually little candle stands! :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

Gluten-Free Vegan Lemon Cookies

How to Make Gluten-Free Sourdough Bread

60+ Healthy Valentine’s Day Desserts (Gluten-Free + Dairy-Free)

Gluten-Free Vegan Cookie Dough Brownies

Vegan Tahini Cauliflower Steaks

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖
Two days out from Super Bowl Sunday 🏈✨ and wh Two days out from Super Bowl Sunday 🏈✨ and while I have no idea whose playing...I do know what I’ll be eating 😏 I rounded up over FIFTY, yes 50+, vegan + gluten-free super bowl recipes for you to drool over! Here’s some faves, and head to the link in my profile to see them ALL.

1️⃣ Vegan Potato Skins with Tempeh Bacon - these are a MUST. too good. 

2️⃣ Vegan Chili! A vegan take on my award-winning chili. Google “bakerita best chili” for the OG version if you’re not vegan!

3️⃣ Cornbread, because can’t serve chili without it!

4️⃣ Vegan Cheese Sauce, that’s loaded with veggies but you wouldn’t guess it! Perfect for all the chip dipping.

5️⃣ Magic Skillet Cookie, perfect for topping with ice cream and devouring with your crew.

6️⃣ Magic Cookie Bars, if you don’t want to have to share 😉 one of my all time faves!!

7️⃣ Peanut Butter Pretzel Bites - the most perfect snacky sweet treat!!

8️⃣ Chocolate Zucchini Cupcakes (you’ll never guess there are secret veggies in there)

Enjoy, my friends!! 😘❤️ hope you have a lovely start to the weekend!! https://www.bakerita.com/the-best-50-vegan-superbowl-recipes/

Copyright © 2021 Bakerita · Web Design by Viva la Violet