Mini Blueberry Lemon Bundt Cakes

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

These delicious, little, moist Mini Blueberry Lemon Bundt Cakes are perfect for spring desserts and so good you'll make them again and again.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blueberry lemon, blueberry lemon bundt cakes, bundt cakes, lemon bundt cakes, mini bundt cakes

Prep Time: 30 minutes

Cook Time: 19 minutes

Resting time: 10 minutes

Servings: 15 mini cakes

Author: Rachel

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!