These Lemon Blueberry Mini Bundt Cakes are a delightful combination of zesty lemon and juicy blueberries, creating the perfect balance of sweet and tangy flavors. Made with fresh ingredients and topped with a luscious lemon glaze, these mini cakes are moist, fluffy, and bakery-quality right from your kitchen. Whether you're looking for an easy dessert recipe, a spring brunch treat, or a bite-sized cake for special occasions, this simple Bundt cake recipe will impress! Plus, they freeze beautifully—so you can enjoy them anytime. Let's get into how these little treats came to be!
Ok, picture this—it’s a perfect Sunday morning, Mother’s Day to be exact, and my family and I decide to go on a long, leisurely walk along the beach. We chatted, laughed, and searched for little treasures along the way.
After our three hour, four-mile adventure, I was eagerly anticipating my usual treat from my favorite local café—a slice of Lemon Blueberry Mascarpone Cake paired with a chai latte with oat milk. But to my surprise… they were closed, (understandably...it was Mother's Day)!
I felt disappointed but I quickly got inspired to make my own! I realized I had everything at home to create my own lemon blueberry delight. So, I pulled out my ingredients and got baking, and that’s how these Mini Bundt Cakes were born!
These cakes are soft, fluffy, and bursting with fresh lemon zest in both the batter and the glaze. Plus, they’re easy to make, freeze well, and can be baked in different pan sizes depending on what you have on hand.
Tools You’ll Need
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Mini Bundt Cake Pan (my favorite)
Citrus Zester (this one work great and stays very sharp)
Hand Mixer or Stand Mixer (I love and have both of these)
Cooling Rack (a must for perfect cakes)
Ingredients for the Cake
½ cup whole milk
1 tbsp packed lemon zest
2 tbsp fresh lemon juice
2 cups + 1 tsp all-purpose flour
¼ tsp baking soda
¼ tsp salt
1 cup fresh blueberries (if using frozen, do NOT defrost)
1 stick (½ cup) unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
Ingredients for the Lemon Glaze
¾ - 1 cup confectioners' sugar
¼ tsp lemon zest, packed
1½ tbsp fresh lemon juice
Instruction
1. Prepare Your Ingredients
Zest the lemons before cutting and juicing them. (Pro Tip: Only zest the yellow part—avoid the bitter white pith!)
Juice the lemons and strain the juice to remove pulp and seeds.
In a small bowl, combine milk, lemon zest, and lemon juice. Stir and set aside. (This will curdle—don’t worry, it’s normal!)
In another bowl, whisk together flour, baking soda, and salt.
Toss the blueberries with 1 tsp of flour to prevent them from sinking.
2. Make the Batter
Using an electric mixer, cream butter and sugar together for 2-4 minutes until light and fluffy.
Scrape down the sides and beat in eggs, one at a time.
Alternate: Mix in the dry ingredients and milk mixture, beginning and ending with dry ingredients.
So, when it's time to mix in the dry and wet ingredients, you'll want to add "approximately" 1/4 cup dry mixture, incorporate, then 1/4 cup wet mixture, incorporate, until they're both gone...but you will want to end this process with the dry mixture being the last ingredient to incorporate.
Gently fold in blueberries with a spatula.
When we use the word "folding" we are not talking about "stirring" (which is a vigorous motion). Folding is a process where you take your spatula, scrape down the side of the bowl, down to the bottom, continue to scrape up the opposite side of the bowl and press the spatula down through the middle of the mixture...GENTLEY! It's a graceful circular motion to incorporate all the ingredients. Go slow so we don't squish the berries.
3. Bake to Perfection
Prepare your mini bundt pan (I use Joy’s baker’s spray which helps with easy release!)
Evenly distribute batter into the wells.
Bake at 350°F for 20-25 minutes or until the tops are golden and a cake tester comes out clean.
Let cool for 10-15 minutes before inverting onto a wire rack.
(Note: If using a loaf pan or regular bundt pan, bake for 40-50 minutes.)
4. Make the Glaze & Serve
Whisk together powdered sugar, lemon zest, and lemon juice until smooth.
Consistency is key! If your glaze is really thin, it will soak into your mini bundt cakes. I like a nice thicker glaze that you can see when it on your mini bundt cakes.
For a thicker glaze continue to add more powdered sugar.
Once the cakes are completely cooled, drizzle the glaze over the tops using a piping bag (if you don't have one, place icing in a sandwich bag and make a tiny snip the corner of the bag), small whisk, honey dipper, or teaspoon.
Freezing & Storage Tips
Freezer-Friendly! Wrap cakes (unglazed) tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
To serve, thaw overnight, then glaze and enjoy!
Perfect Pairings & Serving Ideas
These cakes pair beautifully with:
A hot cup of tea or coffee (try this chai latte mix!)
Whipped mascarpone or fresh whipped cream
A sprinkle of powdered sugar for extra elegance
Add a side of fresh mixed berries and a mint
Final Thoughts
In a way, I was so glad my cafe was closed that day. These Lemon Blueberry Mini Bundt Cakes were incredible!! Bright, fresh, and absolutely delicious. Whether you're baking for a special occasion, like a Mother’s Day brunch, or just a cozy afternoon treat, this recipe is sure to impress you and anyone you feel the need to share them with! My husband was kind of thankful I "let" him have one...One...lol!
Loved this recipe or have any questions? Please reach out in the comments & don’t forget to follow me for more delicious bakes and kitchen inspiration! 🍋🫐✨
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If you make these Lemon Blueberry Mini Bundt Cakes, I’d LOVE to see your creations! 📸 Snap a photo, tag me on social media, and leave a comment below telling me how they turned out! 💛
Happy Baking!
Barb🍋🫐
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