Mini lemon blueberry bundt (Printable)

Bright lemon and blueberries meet subtle sourdough in charming mini bundt cakes ideal for brunch or teatime.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup sourdough starter, active or discard
09 - 1/2 cup whole milk, room temperature
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon finely grated lemon zest
12 - 1 teaspoon pure vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries, or frozen without thawing
14 - 1 tablespoon all-purpose flour for tossing blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh lemon juice

# Method:

01 - Preheat oven to 350°F. Generously grease 8 mini bundt cake pans with butter or nonstick spray and lightly flour them.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat together softened butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl as needed.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually fold dry ingredients into wet mixture, stirring just until combined. Avoid overmixing.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
08 - Divide batter evenly among prepared mini bundt pans, filling each approximately two-thirds full.
09 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow cakes to cool in pans for 10 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over completely cooled bundt cakes before serving.

# Expert Advice:

01 -
  • The sourdough starter adds a subtle tang that makes the lemon flavor sing without tasting sour.
  • Mini bundt cakes look showstopping on a plate but bake in under 30 minutes, so you're not stuck in the kitchen for hours.
  • Fresh blueberries burst with jammy sweetness against the tender crumb, making each bite feel special.
02 -
  • Room temperature ingredients mix together far more smoothly, creating a batter that rises evenly and bakes with a perfect, tender crumb.
  • Overmixing the batter after adding flour is the most common mistake, and it's the reason cakes sometimes feel dense or tough instead of light and delicate.
  • Don't thaw frozen blueberries if you use them, as the ice crystals actually help them stay intact in the batter rather than releasing purple liquid everywhere.
03 -
  • If your sourdough starter is weak or you don't have one, use plain Greek yogurt in its place for a similarly tangy, tender crumb.
  • A mini bundt pan is a worthwhile investment that opens up endless possibilities for elegant individual cakes, showstopping tea cakes, and gifts that look far more impressive than the effort required.
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