Mini Lemon Blueberry Bundt

My sourdough starter had been sitting on the counter looking neglected when I decided to finally put it to good use in something sweet. That afternoon, standing in my kitchen with afternoon light streaming through the window, I realized I could transform those tangy bubbles into something elegant—mini bundt cakes studded with blueberries and brightened with lemon. The first time I inverted one from its pan and saw that perfect fluted shape, I knew I'd stumbled onto something special that felt both homey and sophisticated.

I made these for a small garden brunch last spring, and watching my neighbor take that first bite, then close her eyes as she tasted the lemon and blueberry combination, reminded me why baking matters. She actually asked for the recipe before finishing her cake, which doesn't happen often. That moment sealed it for me—these little cakes had graduated from a fun kitchen experiment to something I'd make again and again.

Ingredients

• All-purpose flour (2 cups): This is your structure, so don't skip leveling your measuring cup or you'll end up with dense cakes that stick in the bundt pan.
• Baking powder and baking soda (1 tsp and 1/2 tsp): These two work together to give you that tender crumb and gentle lift without making the cakes taste metallic.
• Salt (1/4 tsp): Seems small but it wakes up the lemon flavor and balances the sweetness perfectly.
• Unsalted butter (1/2 cup): Softened butter is essential—cold butter won't incorporate smoothly and you'll end up with a lumpy batter.
• Granulated sugar (3/4 cup): This sweetens the batter while helping it cream with the butter for an airy texture.
• Eggs (2 large, room temperature): Room temperature eggs blend seamlessly into the batter, creating a cohesive, fluffy structure.
• Sourdough starter (1/2 cup): Use active starter if you want more tang, or discard starter if you prefer subtlety; either works beautifully here.
• Whole milk (1/2 cup, room temperature): This keeps the crumb tender and helps the sourdough flavor meld with the other ingredients.
• Fresh lemon juice and zest (2 tbsp juice, 1 tbsp zest): The zest brings bright flavor throughout while juice adds moisture and cuts through richness.
• Vanilla extract (1 tsp): Just enough to deepen flavors without being noticeable on its own.
• Fresh blueberries (1 cup): Toss them in flour so they don't sink to the bottom during baking.
• Powdered sugar and lemon juice for glaze: A simple finish that looks elegant and tastes like sunshine.

Instructions

Set your stage:

Preheat the oven to 350°F (175°C) and get your 8 mini bundt pans ready by coating them generously with butter or nonstick spray, then dusting lightly with flour. This step feels fussy until you're unmolding the first perfect cake, then you'll wish you'd been even more thorough.

Build your dry foundation:

Whisk together flour, baking powder, baking soda, and salt in a medium bowl, making sure everything is evenly distributed. You're creating the framework that will hold all your wet ingredients together.

Cream into clouds:

In a large bowl, beat softened butter and sugar together with a mixer for about 3 minutes until the mixture looks pale and fluffy, almost mousse-like. This is where the magic of incorporating air begins, and you'll actually hear the mixer sound change as it gets fluffier.

Bring in the eggs:

Add eggs one at a time, beating well after each addition and scraping down the bowl sides so nothing gets left behind. Each egg should fully incorporate before you add the next one.

Blend in the sourdough magic:

Pour in the sourdough starter, whole milk, lemon juice, lemon zest, and vanilla extract, mixing until everything is well combined. You'll notice the batter becoming more liquid and that distinctive tangy smell starting to emerge.

Marry wet and dry gently:

Gradually add the dry ingredients to the wet mixture, stirring just until combined—overmixing develops gluten and results in tough, dense cakes. I learned this the hard way when I got overzealous with the mixer.

Protect your blueberries:

Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter so they distribute evenly. The flour coating prevents them from sinking to the bottom, leaving all the pretty berries to show in your finished cakes.

Fill with precision:

Divide the batter evenly among the prepared mini bundt pans, filling each about two-thirds full. Use a small ice cream scoop or spoon to keep things even, which helps all the cakes bake at the same rate.

Bake until golden:

Bake for 22–25 minutes, checking with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs. The cakes will smell incredible and the tops should be set with just a slight golden color.

Cool with patience:

Let the cakes rest in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely. This resting period lets them set just enough to unmold cleanly without breaking.

Finish with lemon glaze:

Whisk powdered sugar with 2–3 tablespoons fresh lemon juice until you have a smooth, pourable consistency. Drizzle generously over the cooled bundt cakes just before serving, letting it pool slightly in those fluted grooves.

Pin Recipe

These cakes somehow bridged the gap between my practical weeknight baking and the fancier desserts I save for when people come over. They felt like I'd finally made something that belonged on both an everyday kitchen counter and a decorated brunch table.

Why Sourdough in Dessert Works

Sourdough starter brings a subtle tanginess that sounds strange in a sweet cake until you taste it and realize it's exactly what prevents the dessert from tasting flat or one-dimensional. The fermentation in sourdough also creates natural complexity that you'd otherwise achieve with multiple ingredients or extra vanilla. It's like the starter whispers in the background instead of shouting, which is precisely why pairing it with bright lemon feels so balanced.

The Blueberry Strategy

Tossing blueberries in flour before folding them in seems like a small thing until you cut open a cake and see berries distributed throughout instead of all sunk to the bottom. The flour coating reduces moisture on their surface, which keeps them from slipping downward through the batter as it bakes. I started doing this after my first batch had all the blueberries pooled at the bottom, and it completely transformed how the cakes baked and looked.

Serving and Pairing Ideas

These mini cakes are naturally elegant enough for a proper brunch or afternoon tea service, but they're also small enough to feel approachable for a casual kitchen snack. They stay moist for several days when wrapped loosely at room temperature, making them perfect for baking ahead. A dollop of whipped cream, crème fraîche, or even vanilla ice cream turns them into a more substantial dessert.

• Pair with Earl Grey tea or sparkling Moscato for a truly special afternoon treat.
• Make them the day before a gathering to reduce morning stress and let the flavors settle.
• Store in an airtight container up to 3 days, adding the glaze right before serving so it stays glossy.

Pin Recipe

These little cakes remind me that sometimes the best kitchen discoveries come from wanting to use up what's on hand, and that there's something special about serving something beautiful that doesn't require hours of work. I find myself making them whenever I want to feel like I'm running a sophisticated kitchen without the stress.

Recipe FAQs

→ Can I use frozen blueberries in the batter?

Yes, use fresh or frozen blueberries without thawing. Tossing them in a bit of flour helps prevent sinking during baking.

→ What can replace the sourdough starter?

Plain Greek yogurt can be used as a substitute to maintain moisture and a slight tang.

→ How do I prepare the pans for baking?

Grease the mini bundt pans with butter or nonstick spray and lightly dust with flour to ensure easy release.

→ Is it necessary to use a lemon glaze?

The lemon glaze adds extra brightness and sweetness, but the cakes are delicious even without it.

→ Can nuts be added to the batter?

Yes, adding chopped nuts can provide extra texture and flavor; fold them in gently before baking.