Mini lemon blueberry bundt

Last summer, my sourdough starter was particularly feisty, and I had more discard than I knew what to do with. While scrolling through my phone one afternoon, I spotted mini bundt pans at a kitchen shop and suddenly imagined them filled with something bright and elegant. That's when it clicked: why not use that tangy starter to deepen the flavor of lemon blueberry cakes? The result was so stunning I immediately made them again for a brunch, and they've become my go-to impressive-but-manageable dessert ever since.

I'll never forget the first time I brought these to a neighbor's garden party. She served them on vintage teacup saucers with a drizzle of glaze catching the afternoon light, and watching people's faces light up when they took that first bite made me realize how the small moments of thoughtful baking can genuinely brighten someone's day. Now whenever I make a batch, I think of that afternoon and how something so elegant actually requires very little fuss.

Ingredients

• All-purpose flour (2 cups): Use good quality flour measured by weight if possible, as it's the backbone of your crumb structure.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These work together to give you lift and a tender crumb, so don't skip measuring them precisely.
• Unsalted butter (1/2 cup, softened): Room temperature butter creams beautifully with sugar, creating that light, fluffy base for your cakes.
• Granulated sugar (3/4 cup): This dissolves smoothly into the butter and eggs, giving you a delicate structure.
• Large eggs (2, room temperature): Cold eggs won't incorporate as smoothly, so leave them out for 20 minutes before baking.
• Sourdough starter (1/2 cup, active or discard): Both work beautifully here, adding a gentle tang and slight richness that balances the bright lemon.
• Whole milk (1/2 cup, room temperature): This keeps the cakes tender and helps the batter flow into those tiny bundt channels evenly.
• Fresh lemon juice and zest (2 tbsp juice, 1 tbsp zest): The zest carries the most intense flavor, so grate it fresh right before mixing.
• Vanilla extract (1 tsp): A small amount enhances the overall flavor without becoming noticeable on its own.
• Fresh blueberries (1 cup): Frozen blueberries work perfectly too if you skip the thawing step, which actually prevents them from bleeding into the batter.
• Powdered sugar and lemon juice for glaze: A simple drizzle finishes these cakes beautifully without overpowering the subtle flavors inside.

Instructions

Prepare Your Pans:

Grease your 8 mini bundt pans generously with butter or nonstick spray, making sure to get into all the grooves and crevices. A light dusting of flour ensures the cakes will release cleanly when you invert them.

Mix Your Dry Base:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. This prevents any lumps of baking soda or baking powder from creating bitter pockets in your cakes.

Cream Butter and Sugar:

Beat softened butter and sugar together for about 3 minutes until the mixture looks light, fluffy, and slightly pale. You'll notice the texture shift from grainy to smooth, which means air is being incorporated for a tender crumb.

Incorporate Eggs Gently:

Add eggs one at a time, beating well after each addition and scraping down the bowl sides to ensure even mixing. This step is where you're building the structure, so don't rush it.

Build Your Wet Mix:

Stir in the sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until everything is well combined and the batter looks smooth. The starter will add a subtle depth to every bite.

Fold in Dry Ingredients:

Add the dry ingredients to the wet mixture gradually, mixing just until combined and no streaks of flour remain. Overmixing develops gluten and makes the crumb tough, so stop as soon as you can't see any dry bits.

Prepare Your Blueberries:

Toss the blueberries with 1 tablespoon of flour to coat them lightly, which helps prevent them from sinking to the bottom during baking. Gently fold them in at the very end, being careful not to crush them.

Fill the Pans:

Divide the batter evenly among your prepared mini bundt pans, filling each about two-thirds full. A small cookie scoop makes this step neat and ensures even, beautiful cakes.

Bake Until Golden:

Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean with no wet batter clinging to it. Your kitchen will smell like sunshine and sourdough, which is how you know you're on the right track.

Cool Carefully:

Let the cakes cool in their pans for 10 minutes, giving them time to set slightly so they release cleanly. Then carefully invert each one onto a wire rack to cool completely.

Glaze and Serve:

Whisk powdered sugar with lemon juice until you reach a smooth, pourable consistency that drips slightly when you lift the whisk. Drizzle this golden glaze over the cooled cakes just before serving for a beautiful finish.

Save

There's something deeply satisfying about turning out a perfectly formed mini bundt cake, watching that delicate shape emerge from the pan intact. I still get a little thrill every time, as if baking something this pretty and tasting something this delicious at home is a small miracle worth celebrating.

The Sourdough Starter Secret

Using sourdough starter in baking was a revelation to me, as it adds complexity without making anything taste sour. The fermentation brings out subtle notes of the flour and creates a wonderfully tender crumb that keeps the cakes moist for days. Whether you use active starter or discard, both work beautifully here and give you a reason to bake even when your starter is overflowing.

Lemon and Blueberry Harmony

The pairing of bright lemon with sweet, jammy blueberries is pure magic, and the proportions matter. I learned that too much lemon juice can make the batter break apart, while too little lemon zest leaves the flavor feeling flat and forgettable. The balance in this recipe comes from both juice and zest working together, one providing tang and the other providing aromatic intensity.

Serving and Storing Tips

These cakes are best enjoyed within the first two days, when the crumb is still tender and the lemon glaze hasn't hardened completely. They're stunning on their own, but a dollop of fresh whipped cream or crème fraîche transforms them into something even more elegant. Pair them with Earl Grey tea on a quiet morning or with sparkling Moscato when you want to feel a little fancy on a regular Tuesday.

• Store leftovers in an airtight container at room temperature for up to 2 days, and they'll stay surprisingly fresh and moist.
• You can freeze cooled cakes without the glaze for up to a month, then thaw and glaze them whenever you need an instant impressive dessert.
• The glaze can be made up to 4 hours ahead and kept in a small bowl, covered, until you're ready to drizzle.

Save

These little cakes have a way of turning ordinary moments into something worth savoring, and that's really what home baking is all about. Make them for yourself, make them for people you love, and watch how something so small can bring such brightness to a table.

Kitchen Guide

→ How does sourdough starter affect the cakes?

The sourdough starter adds subtle tang and moisture, enriching the crumb with a gentle depth and softness.

→ Can frozen blueberries be used instead of fresh?

Yes, frozen blueberries can be used directly without thawing. Tossing them in flour helps prevent sinking in the batter.

→ What is the purpose of tossing blueberries in flour?

Coating blueberries with flour helps them stay evenly distributed within the batter while baking, preventing them from sinking.

→ How is the lemon glaze made?

The glaze combines powdered sugar with fresh lemon juice whisked until smooth, then drizzled over cooled bundt cakes for a bright finish.

→ What are good serving suggestions for these cakes?

Serve these cakes warm or cool, paired with whipped cream or crème fraîche, and a cup of Earl Grey or sparkling Moscato for a refined touch.

→ Can I substitute the sourdough starter?

You can replace the starter with plain Greek yogurt for a similar moist texture and slight tang in the cakes.