One of my favorite things about baking in spring is the welcome return of fruity flavors. The bright berries and the sunshine-y citrus flavors typically mark early spring desserts, for me and these Mini Blueberry Lemon Bundt Cakes are a one of the sweetest ways to welcome the season.
Lemon & blueberry flavors
Blueberry and lemon is a popular flavor combination. I personally believe they go so well with some many other ingredients, but not in the way they seem to go together. they’re kind of like cookies and milk. They’re made for one another. Blueberries when baked (especially with sugar) are made even sweeter than they might be alone. However, when you add the acid from the bright lemon juice, it really takes the flavor to the next level. It’s the sweet and tangy combination that just seems to make desserts – especially ones like the Mini Blueberry Lemon Bundt Cakes – pop.
Making Mini Blueberry Lemon Bundt Cakes
To get these to come out moist and delicious, you want to make sure you’re following not only all the ingredients to a T, but also that you follow how to combine the ingredients. When I first started baking I didn’t really think the way or even the order I combined ingredients was very important. But trust me, this can be the one thing that takes your dessert from just ok and tasty to little bites of heaven.
To make these you should use a stand mixer like the one I have {HERE}. I love my mixer and while I don’t tend to pull out very often, when I do, I need it. You can use a hand mixer if you need to, but then I would recommend a very good, powerful hand mixer like this one {HERE}. As I mentioned, the way everything is mixed in this recipe is very important and will yield the best results.
If you need a pan to make these Mini Blueberry Lemon Bundt Cakes, you can find the one I’m using {HERE}. I love that it’s a lighter pan for baking these because the darker the pan, the more browning you will get. You can also use a full sized bundt cake pan.
Secret ingredient for my cakes
There’s a restaurant where we used to live in Chicago called Portillos that has the best chocolate cake (also the best hotdogs). I remember when people learned that their secret ingredient for keeping the cake moist was mayonnaise. At the time it was surprising, but now, I almost always add one of three ingredients to make cakes to help keep them moist. They are: sour cream, yogurt or mayonnaise. When it comes to making the Mini Blueberry Lemon Bundt Cakes, I use sour cream. It works so well with these little cakes that you won’t be disappointed!
Tips for making the Mini Blueberry Lemon Bundt Cakes
There’s a few things you should know before making this recipe. I’ve already mentioned a few of them, but I’m going to reiterate myself because they’re important for it’s success.
- Make sure the ingredients such as eggs, milk and sour cream are at room temperature. Also make sure butter is soft. You can microwave the butter if you need to but make sure it’s cooled completely before using it. I like to set everything out on the counter in the morning and then bake in the afternoon.
- Pay attention to how and when you’re combining the ingredients. Don’t dump things in all at once. It’s important to really get things combined well for this to turn out with a moist, sponge-y texture.
- Use a light bundt cake pan. Like I mentioned earlier, the darker your pans are, the more browning you will get. Again, this is my pan {HERE} and it works really well.
- You need to use a spay oil on your bundt cake pan – heavily. I’ve made this using spray oil, butter and then regular olive oil I rubbed around in there. Drenching it in a spray oil (I use a spray olive oil) before the batter goes in works the best for getting a cake that is comes out correctly. Particularly when you’re working with a fruit component that will likely sink to the bottom (or the top of your cakes) and enjoy sticking to the bottom.
- These store well for about 48 hours if you make sure you have an airtight container. I use an old cupcake carrier from Crate & Barrel that they no longer carrier. BUT, I found the same one in a different color {HERE}. Anytime I bake, I use this carrier as storage.
My kitchen bakeware
As I mentioned, there’s a few things you will need to make this well and this is what I would suggest:
- Kitchenaid Mixer – I bought this on an Amazon prime day in 2015 and got a good deal. You can find the current model in all colors {HERE}.
- Bundt Pan – Again, this is the pan {HERE} that I use. The light color keeps the Mini Blueberry Lemon Bundt Cakes from browning too much. If you want a full size bundt pan, I like this one {HERE}.
Looking for other spring ideas?
If you’re looking for more spring desserts, with delicious berry flavors or easy spring meals with a little zest, check these out!
Mini Blackberry Lavender & Lemon Ice Box Cakes {HERE}
Lemon Carbonara Pasta {HERE}
Raspberry Cheesecake bars {HERE}
Easy Berry Trifle {HERE}
Lemon Shortbread Cookies {HERE}
Lemon and Artichoke Hearts Pasta {HERE}
Thank you so much for visiting today, friends! You can find the full, printable recipe for the Mini Blueberry Lemon Bundt Cakes below. I hope we see you again!

Mini Blueberry Lemon Bundt Cakes
Equipment
- Mini Bundt Cake pan
Ingredients
- 2 1/2 cups flour
- 2 1/4 cups sugar
- 10 Tbsp. butter, softened You can microwave it a bit too but only for 30 seconds and then let it sit for a bit.
- 4 eggs at room temperature
- 2 cups blueberries, fresh or frozen I used fresh.
- 1 1/2 cups whole milk at room temperature
- 1/2 cup sour cream at room temperature
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. lemon zest
- 2 tsp. baking powder
- 1.5 tsp. vanilla extract
- 1/2 tsp. salt
- 2 Tbsp. of flour (for the blueberries)
- Spray olive oil for greasing the pan.
Glaze
- 1 1/2 cups powdered sugar
- 3-4 Tbsp. milk
- .5 - 1 tsp. fresh lemon juice (Optional)
Instructions
- Preheat oven to 350 degrees
- In a bowl, whisk together flour, salt and baking powder. Set aside.
- In a separate bowl, combine milk, sour cream, lemon juice and lemon zest. Whisk and set aside.
- In a stand mixer, combine butter and sugar and blend until fluffy.
- Add in the eggs and vanilla to the stand mixer and blend until completely combined.
- Add 1/3 of the milk and sour cream mix to the blender and combine completely.
- Add in 1/2 of the flour mix to the blender and blend until completely combined.
- Add in half of the remaining milk and sour cream mix and blend until completely combined.
- Add in the remaining flour mix and blend until combined completely.
- Add in the rest of milk and sour cream mix and combine completely.
- Mix the blueberries with the 2 Tbsp. of flour and roll them to cover.
- Remove the bowl from the stand and fold in the blueberries.
- Spray bundt pan down with your spray olive oil. Make sure to get all the cracks for the shape of your pan.
- Add the batter, filling the bundt cake molds about 2/3 or 3/4 of the way.
- Mix glaze ingredients while the bundt cakes are cooking. Whisk together and set aside.
- Bake for 19 minutes. Check with a toothpick. If the tooth pick comes out mostly clean, they're done. This batter will be more moist than a typical cake batter so it might be a little tacky looking, but that's ok.
- You can let cool for about 10 minutes and then flip the pan over to remove the bundt cakes. As long as you sprayed everything well with olive oil, they should come out with no issue.
- Once cooled, drizzle on glaze and serve!
These look and sound delicious! I love the flavor combo. I can’t wait to make some.
These are so beautiful! And I bet they taste so good. Those flavors are two of my favorite.
These look so yummy, I need to try it, I love lemon
I will be making these as they sound so yummy. This is a recipe that I like.
I’m berry excited about this cake recipe. I think those little single-serve sizes are adorable.
This looks so yummy! I wish I had everything on hand to make this right now.
These look so good. I will have to give these a try. I bet my family would really love them too.
They kinda looked like donuts and they’re so cute! It looks best on a wedding celebration.
Lemon and blueberries sounds great together. And I love how this cake looks. So enticing.
These really look yummy. Will try to make them even if I have to skip some of the ingredients you used. I also love the pics x
Seems so delicious! I love everything lemon flavored..! Yum,yum,yum!
Oh my goodness these look amazing
Oh my goodness, this is so cute and looks really delicious cake. I would love to taste it, yum!
This looks really yummy . I should try this over the weekend , it should be fun.
Well if these are not the most beautiful cakes! They also look truly delicious. Definitely printing this recipe out and saving it! My mouth is already watering…
These look absolutely delicious. I will have to try it!
These are lovely perfect for any occasion, and I just love the combination of lemon and blueberry together!
Ooo those look so delicious! I need to have someone make these for my for my birthday.
They look amazing. My daughter loves mini bundt cakes. Love all the tips you provide. Thanks!
SO pretty and drool worthy… love the combination of flavors in this recipe..
These are so cute and they look delicious. i have got to try these!
YUM! These look delicious. I should try and make them for a tea party for my daughter.
Oh wow! It looks so tasty and delicious. Thanks for sharing your secret ingredients… I will give this a try.
These look delicious!! I need to keep this recipe for my daughter and I…I know she would love these!
These are adorable! I love anything mini. This sounds like a delicious combination of flavors.
Mushrooms are great! Surely would love this!