Name: Lemon Blueberry Mini Bundt Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup blueberries; 2 cups all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 1/3 cups granulated sugar; 1 stick butter, softened at room temperature; 2 large eggs; 1/2 cup buttermilk; 1 T lemon juice; 1/2 T lemon zest; 1/2 cup confectioners sugar; 1 T lemon juice; 1/2 tsp lemon zest

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This lemon blueberry mini bundt cake recipe is perfect for an Easter brunch, picnic, or even just a Sunday morning with the family!

Get the recipe as well as my tips to make your bundt cakes (small or big!) successful. Includes video at the bottom.

Easy Lemon Blueberry Mini Bundt Cake Recipe

After the positive outcry on our individual lemon blueberry crisp recipe, we decided to switch things up a bit and crank out another picnic/party friendly (and related) recipe. This one is great for spring or Easter desserts – even summer. Actually it’s a great fruit dessert for any time of year!

I’ve known about bundt cakes for a long time, but can you believe I hadn’t heard of mini bundt cakes until recently? If I’ve ever seen them before, I don’t remember.

And I lived in the South for almost 15 years! What spawned the desire to make this small bundt cakes recipe is really the cute mini fluted pans I saw while out shopping with my mother.

That’s how this lemon blueberry mini bundt cakes recipe came to be! Scroll to the end of the post to get a recipe and video.

For this recipe, I used a 12-cavity mini bundt cake pan. The finished product ends up being about 2 1/4 – 2 1/2 inches in diameter.

I realized that lemon blueberry mini bundt cakes were in order (based on my crisp recipe), and that they would be perfect to make for Easter brunch or for a spring picnic. Or maybe “just because” for the family on a Sunday morning!

Did you know that there’s no real “bundt cake” recipe? These days, pretty much anything in a bundt style or fluted pan is called a “bundt cake” – due to the round shape with the hole or indentation in the center.

Sometimes it doesn’t even need the hole! The only consistency besides that seems to be that bundt cakes are more dense and then also glazed instead of frosted. Besides that, the skies the limit!

This lemon blueberry mini bundt cake recipe is light and airy with a flavor of lemon that isn’t too overwhelming – since the people around me love lemon but not too much lemon.

You can also incorporate fresh blueberries (don’t you love it when they are juicy?) for the perfect spring taste.

Before I get to the recipe, I want to share my secrets for the best small bundt cakes. These tips will ensure your dessert turns out deliciously!

Sugar, lemon, blueberry, eggs, and bundt pan

The Secret to the Best Mini Bundt Cakes

Prepare the Pan

Use a cooking spray or butter (this is the preference) on your mini bundt pans, getting all the crevices thoroughly. Sprinkle flour over the top. Shake slightly over the sink to distribute and then turn over and dump the excess out.

Use Quality Ingredients

You want to use high quality flour, butter, and sugar in this recipe so that your bundt cakes turn out well. By that I mean you don’t want your cakes to be too heavy or fall. They are supposed to be light and airy for a bundt.

Don’t Overmix

Mix the ingredients just until everything is wet and combined – and not more.

Beat the eggs just until you can’t see the yolks, and once you can’t see the powders and liquids anymore, stop beating. Overmixing will cause your cakes to be tough and rubbery.

Fold the blueberries into the batter so they stay in tact; you’ll be folding in air at the same time which helps your small bundt cakes rise.

Cooking Time

You’re going to have to wing it a bit on this one. I’ve found that some people need to cook theirs longer and some shorter than the 20 minutes I used.

Please check your bundt cakes at 16 – 20 – 24 minutes until you know what your oven is going to do. I don’t want your bundt cakes to burn!

I hope you enjoyed my tips and that they help you make an amazing dessert. Keep reading! Here’s what you’re going to need.

Mini Lemon Blueberry Bundt Cake Recipe

Ingredients, Serves 12

Cakes

1/2 cup blueberries
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/3 cups sugar
1 stick butter, softened
2 large eggs
1/2 cup milk or buttermilk
1 T lemon juice
1/2 T lemon zest

Cake Glaze

1/2 cup confectioners’ sugar
1 T lemon juice
1/2 tsp lemon zest

Gather all of these ingredients and then check out the recipe for these bite sized desserts below.

If you try this mini bundt cakes recipe, please let me know in the comments . . . and don’t forget to scroll down for the video!

Yield: 12 cakes

Lemon Blueberry Mini Bundt Cake

This mini lemon blueberry bundt cake recipe is perfect for an Easter brunch, picnic, or even just a Sunday morning with the family! Everyone is going to love this.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Mini Bundt Cakes

1/2 cup blueberries
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/3 cups granulated sugar
1 stick butter, softened at room temperature
2 large eggs
1/2 cup buttermilk
1 T lemon juice
1/2 T lemon zest

Mini Bundt Cake Glaze

1/2 cup confectioners sugar
1 T lemon juice
1/2 tsp lemon zest

Instructions

Preheat oven to 350F°. Grease and flour your mini bundt pan or spray with non stick cooking spray.
Add flour, baking powder, and salt to a bowl. Stir to combine and set aside.
Add the sugar, butter, and two eggs to a bowl. Mix until all ingredients just combined.
Add the buttermilk and mix into the batter.
Add flour, baking powder, salt, and mix until just combined.
Grate in some lemon zest and add the lemon juice; stir to combine.
Fold in the blueberries, putting in a few handfuls (about 1/2 cup). Fold in lightly with a spoon or spatula; don't stir or beat.
Place the batter in your prepared pan and place into the oven.
Bake for 16 - 24 minutes. Check at 16 minutes and then at 20 minutes using a toothpick.
Remove from oven and let bundt cakes cool for 5 - 10 minutes. Remove from the pan to a wire rack to cool completely.
Place the confectioners' sugar and lemon juice in a bowl. Whisk together and add more juice if needed.
Drizzle glaze over the top of the bundt cakes on the wire rack. Let the glaze set before serving.

Nutrition Information:

Yield:

Serving Size:

1 cake
Amount Per Serving: Calories: 267Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 271mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 4g

Did you enjoy these mini bundt cakes? Let me know in the comments! I’d also love for you to check out these other delicious seasonal dessert recipes: