Moist Lemon-Blueberry Mini Bundt Cakes

These moist lemon-blueberry mini bundt cakes are bursting with bright lemon flavor and juicy blueberries, topped with a naturally colored blueberry-lemon glaze. I love how tender and buttery they are, with just the right balance of sweet and tangy. They’re the perfect little treats for brunches, tea parties, or any occasion when I want something elegant yet easy to make.

Why You’ll Love This Recipe

I adore these mini bundt cakes because they stay incredibly moist thanks to the buttermilk and butter combination. The lemon and blueberry pairing is fresh, fruity, and full of sunshine, while the glaze adds a beautiful pop of color and flavor. I also love how they bake into perfect individual servings—no slicing required and each one looks bakery-perfect.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I preheat the oven to 350°F (177°C) and generously grease and flour a mini bundt pan.
2. In a medium bowl, I whisk together the flour, salt, baking powder, and baking soda, then set it aside.
3. In another small bowl, I combine the buttermilk, vanilla extract, lemon juice, and lemon zest.
4. Using a mixer, I beat the butter and granulated sugar together until light and fluffy.
5. I add the eggs and egg yolk one at a time, beating well after each addition.
6. I reduce the mixer speed to low and alternately add the flour mixture and buttermilk mixture, beginning and ending with the flour. I mix until just combined.
7. I gently fold in the blueberries, being careful not to crush them.
8. I spoon the batter evenly into the prepared mini bundt pans, filling each about two-thirds full.
9. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. After baking, I cool the cakes in the pan for 10 minutes, then carefully invert them onto a wire rack to cool completely.
11. For the glaze, I blend the blueberries, lemon zest, and lemon juice in a small food processor until smooth, then strain out the solids. I whisk the blueberry juice into the powdered sugar until I reach a thick but pourable consistency.
12. Once the cakes are cool, I drizzle the glaze over the tops and let it set before serving.

Servings and Timing

This recipe makes about 10–12 mini bundt cakes. It takes around 20 minutes to prepare, 20 minutes to bake, and another 30 minutes to cool and glaze.

Variations

I sometimes swap blueberries for raspberries or blackberries for a fun twist. When I want an extra lemony flavor, I add a teaspoon of lemon extract to the batter. I also love to dust the glazed cakes with powdered sugar or add a few fresh berries on top for decoration. For a lighter version, I replace half of the butter with Greek yogurt.

Storage/Reheating

I store these mini bundt cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, I wrap each unglazed cake individually in plastic wrap and store them in a freezer bag for up to 2 months. When ready to serve, I thaw them at room temperature and glaze before serving. I never reheat them, as they’re best enjoyed at room temperature.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often—just thaw and drain them well before folding into the batter.

How do I keep blueberries from sinking?

I toss them lightly in a tablespoon of flour before adding them to the batter, which helps distribute them evenly.

Can I make this recipe as one large bundt cake?

Absolutely, I bake it in a 10-cup bundt pan for about 45–50 minutes, or until a toothpick comes out clean.

Can I skip the glaze?

Yes, but I love how the glaze adds moisture, flavor, and a beautiful finish.

What’s the best way to prevent sticking in the bundt pans?

I grease the pans well with butter or baking spray and dust lightly with flour to ensure a clean release.

Can I make these dairy-free?

Yes, I use plant-based butter and dairy-free milk with a tablespoon of lemon juice as a buttermilk substitute.

Do I need to use a mixer?

I prefer one for a light, fluffy texture, but I can mix by hand if I cream the butter and sugar thoroughly.

Can I make the glaze thicker or thinner?

Yes, I adjust the consistency by adding more powdered sugar for thickness or a few drops of lemon juice to thin it.

How long should I cool the cakes before glazing?

I wait until they’re completely cool—otherwise, the glaze melts and slides off.

Can I add a crumb topping?

Yes, I sometimes sprinkle streusel crumbs over the batter before baking for an extra texture and flavor.

Conclusion

I love how these moist lemon-blueberry mini bundt cakes bring together the brightness of lemon and the sweetness of blueberries in every bite. The tender crumb, fruity glaze, and stunning color make them both delicious and beautiful. They’re simple to bake, elegant to serve, and always a hit at any gathering.

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