top of page

Lemon Blueberry Mini Bundt Cakes

Updated: Dec 3, 2023


*This post may contain affiliate links.



Lemon Blueberry Mini Bundt Cakes


These Lemon Blueberry mini bundt cakes are packed with sweet blueberries and lemony freshness. Perfect for brunch, tea time, or can I be honest? Anytime!!!

Here's how this tasty Lemon Blueberry mini cake treats came to be. Picture it…. It's a perfect Sunday…Mother’s Day, and the family decided to go for a walk on the beach. I mean really long! I think by the time we walked there and back it was about 4 miles, but it was super fun…walking, talking, and looking for treasure.


Our usual Sunday funday and I knew, at the end of it, I’d be treated to my favorite cafe’ spot for my chai latte and a slice of Lemon Blueberry Mascarpone cake. We arrived at our spot, and low and behold and to my surprise…they were closed! Yep, closed!! Good for them for taking time to celebrate Mother’s Day. But for me…I was sad, lol. Home we go!


While home relaxing (and still being sad) it occurred to me, Why am I sad when I had everything I needed to make my own tasty Lemon Blueberry goodness. So that's what I did. I started tinkering in the kitchen, pulled out all my ingredients and started to create.


These cakes are perfect for any occasion and the flavor is super bright and fresh with the lemon zest in the cake and also in the glaze.


The mini cake mold pan I used I got at a kitchen supply shop in my area, but I linked a similar one. I love using Mini Bundt Cake Molds, it's great for individualized personal servings. You can definitely use this recipe in a 9x12 Loaf Pan or a regular decorative Bundt Pan. So let’s get started…Come bake with me!!


GATHER YOUR INGREDIENTS


THE PROCESS


First, zest your lemons. You only want the yellow zest. When you get to the white pith, Stop! You don’t want to eat that. I recommend that you zest your lemons before cutting and juicing them. You’ll be thankful you did. Not that you can't zest afterwards, but it certainly is easier with it in its whole form. Once both lemons are zested, juice your lemons. I use a small hand held 3” strainer. Of course we don't want pits, but I don't want pulp either. So I strain it and with a mini spatula (best tool in the kitchen) I press the juice out of the pulp.


In a small bowl, combine milk, lemon zest, and lemon juice. Give it a whisk and set it aside while you continue on. This mixer will curdle, it's completely ok!!!



In another bowl, mix all your dry ingredients (flour, baking soda, and salt). Give that a whisk to incorporate and set that aside.




In a small bowl, combine the blueberries with a tsp of flour. Toss and coat the blueberries. This will allow the blueberries not to sink to the bottom of the batter.


(NOTE: if using frozen berries…DO NOT defrost. Wait to the last minute before you bake to coat with flour and incorporate them into the batter. If they defrost, it will turn your cake all blue colored)



Using your electric mixer with a paddle attachment, cream together the softened butter and sugar until light and fluffy (2-4 minutes).


(NOTE: if using a handheld mixer, use your beater attachments)



Scrape down the sides of the bowl and beat in one egg at a time.



Next, incorporate the dry ingredients with the milk mixture into the bowl, alternating back and forth.

*First add a ½ C dry ingredients into the bowl, mix on low to blend

*Second add ½ of the milk mixture into the bowl, mix on low to blend

* Repeat until all of the dry ingredients and milk mixture is incorporated smoothly.










Add your bowl of blueberries and gently fold in with a spatula, so as to not break any berries.



Add your batter evenly to each mini bundt well.


*Note: Do Not bang the pan to release air bubbles. We like little pockets of light fluffy air.

** When preparing your pan (bundt pans especially). I use baker spray and I apply it generously to get into all the nooks and crannies.



Bake at 350 degrees for 20-25 minutes, or until the tops are golden brown.


*Note: when you smell it…it’s pretty much done. Test it with a cake tester or toothpick. If it comes out clean (no crumbs) you're good to go.


** Cooling: Let it cool for a good 10-15 minutes (if using a bundt pan) before inverting it out. When the sides of the cake start to pull away from the pan you can gently continue to release it by hand, then place a wire rack over the top and flip it. If some cakes stay in the pan, give it a little shake to help it along.




While your cakes are cooling, you can make the Lemon Zest glaze (powdered sugar, zest and juice. This glaze is very thin. To make it a thicker base where it will sit on the cake and not soak in…add more powdered sugar until you get the desired consistency. It is completely up to you how you like it.






When the cakes have completely cooled, drizzle your glaze and ENJOY!!!!


It's SO GOOD!!!



Lemon Blueberry Bundt Cake Recipe



These Lemon Blueberry Mini Bundt Cakes are packed with sweet blueberries and lemony freshness. Perfect for brunch, tea time, or can I be honest? Anytime!!!


Preheat oven: 350 degrees, bake for 20-25 minutes, Serves 6


For the Cake:

½ cup milk

1 tablespoon grated lemon zest, packed

2 tablespoons fresh lemon juice

2 cups + 1 teaspoon all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

1 cup blueberries (if using frozen blueberries, do not defrost)

1 stick (½ cup) unsalted butter, softened

1¼ cups granulated sugar

2 large eggs


Lemon Zest Glaze:

¾ - 1 cup confectioners' sugar

¼ teaspoon lemon zest, packed

1½ tablespoons fresh lemon juice

*Note: the more powdered sugar, the thinker the glaze consistency



The Process:


  • First, zest your lemons. You only want the yellow zest. When you get to the white pith, Stop! You don’t want to eat that. I recommend that you zest your lemons before cutting and juicing them.


  • In a small bowl, combine milk, lemon zest, and lemon juice. Give it a whisk and set it aside while you continue on. This mixer will curdle, it's completely ok!!!


  • In another bowl, mix all your dry ingredients (flour, baking soda, and salt). Give that a whisk to incorporate and set that aside.


  • In a small bowl, combine the blueberries with a tsp of flour. Toss and coat the blueberries. This will allow the blueberries not to sink to the bottom of the batter.

(NOTE: if using frozen berries…DO NOT defrost. Wait to the last minute before you bake to coat with flour and incorporate them into the batter. If they defrost, it will turn your cake all blue colored)


  • Using your electric mixer with a paddle attachment, cream together the softened butter and sugar until light and fluffy (2-4 minutes).

(NOTE: if using a handheld mixer, use your beater attachments)


  • Scrape down the sides of the bowl and beat in one egg at a time.


  • Next, incorporate the dry ingredients with the milk mixture into the bowl, alternating back and forth.

*First add a ½ C dry ingredients into the bowl, mix on low to blend

*Second add ½ of the milk mixture into the bowl, mix on low to blend

* Repeat until all of the dry ingredients and milk mixture is incorporated smoothly.


  • Add your bowl of blueberries and gently fold in with a spatula, so as to not break any berries.


  • Add your batter evenly to each mini bundt well.

Note: Do Not bang the pan to release air bubbles. We like little pockets of light fluffy air.

** When preparing your pan (bundt pans especially). I use baker spray and I apply it generously to get into all the nooks and crannies.


  • Bake at 350 degrees for 20-25 minutes, or until the tops are golden brown.

*Note: when you smell it…it’s pretty much done. Test it with a cake tester or toothpick. If it comes out clean (no crumbs) you're good to go.

** Cooling: Let it cool for a good 10-15 minutes (if using a bundt pan) before inverting it out. When the sides of the cake start to pull away from the pan you can gently continue to release it by hand, then place a wire rack over the top and flip it. If some cakes stay in the pan, give it a little shake to help it along.

***if you use a Loaf pan or regular Bundt pan, bake time will be 40-50 minutes


  • While your cakes are cooling, you can make the Lemon Zest glaze (powdered sugar, zest and juice. This glaze is very thin. To make it a thicker base where it will sit on the cake and not soak in…add more powdered sugar until you get the desired consistency. It is completely up to you how you like it.


  • When the cakes have completely cooled, drizzle your glaze and ENJOY!!!!


  • Freezer-Friendly Instructions: These cakes can be frozen (without the glaze) for up to 3 months. After it is completely cooled,individually double-wrap it securely in plastic freezer wrap, and place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)























41 views0 comments

Recent Posts

See All

コメント


bottom of page