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Moist Lemon-Blueberry Mini Bundt Cakes

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These Moist Lemon-Blueberry Mini Bundt Cakes are tender, buttery, and full of bright citrus flavor with juicy bursts of blueberry. Topped with a vibrant blueberry-lemon glaze, they’re as beautiful as they are delicious—perfect for brunches, tea parties, or special occasions.

Ingredients

2 cups (10 oz.) all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup buttermilk, room temperature

1 tablespoon vanilla extract

3 tablespoons fresh lemon juice

2 tablespoons lemon zest

1 1/2 sticks (3/4 cup) unsalted butter, softened and cut into chunks

1 1/3 cups (9.25 oz.) granulated sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

1 cup fresh or frozen blueberries (thawed and drained if frozen)

1 1/4 cups powdered sugar

1/2 cup fresh blueberries (for glaze)

Zest of 1 lemon (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (177°C) and generously grease and flour a mini bundt pan.
  2. Whisk together flour, salt, baking powder, and baking soda in a medium bowl; set aside.
  3. In a small bowl, combine buttermilk, vanilla extract, lemon juice, and lemon zest.
  4. In a large bowl, beat butter and granulated sugar together until light and fluffy.
  5. Add eggs and egg yolk one at a time, mixing well after each addition.
  6. Reduce mixer speed to low and alternately add dry and wet mixtures, beginning and ending with the flour. Mix just until combined.
  7. Gently fold in blueberries without crushing them.
  8. Spoon batter evenly into prepared mini bundt pans, filling each about two-thirds full.
  9. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, blend blueberries, lemon zest, and lemon juice in a food processor until smooth, then strain to remove solids.
  12. Whisk the blueberry juice into powdered sugar until a thick but pourable glaze forms.
  13. Drizzle glaze over cooled cakes and allow it to set before serving.

Notes

Toss blueberries in a tablespoon of flour to prevent them from sinking.

Ensure cakes are fully cooled before glazing to prevent melting.

Use fresh lemon juice and zest for the best flavor.

Substitute raspberries or blackberries for a fun flavor twist.

Unglazed cakes freeze well for up to 2 months—glaze after thawing.

Nutrition

Find it online: https://justsosavory.com/moist-lemon-blueberry-mini-bundt-cakes/