Mini Lemon Blueberry Bundt (Printable Version)

Tangy lemon and blueberries combined with sourdough create delightful mini bundt cakes perfect for elegant occasions.

# Ingredient List:

→ 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 fresh lemon zest, finely grated
12 - 1 teaspoon pure vanilla extract

→ Add-ins

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

→ Lemon Glaze

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

# Directions:

01 - Preheat oven to 350°F. Generously grease 8 mini bundt cake pans with butter or nonstick cooking spray and dust lightly with flour.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar using an electric mixer on medium speed for approximately 3 minutes until light and fluffy.
04 - Beat in eggs one at a time, scraping down the sides of the bowl between additions to ensure even mixing.
05 - Mix in sourdough starter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
06 - Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter using a spatula.
08 - Divide batter evenly among prepared mini bundt pans, filling each approximately two-thirds full.
09 - Bake for 22 to 25 minutes 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 evenly over cooled bundt cakes before serving.

# Expert Advice:

01 -
  • The sourdough adds a subtle complexity that makes people ask what the secret ingredient is.
  • Mini bundt cakes feel fancy without requiring you to be a pastry chef, and they bake in under 30 minutes.
  • Fresh blueberries burst with sweetness while lemon keeps everything bright and never cloying.
02 -
  • Not greasing those bundt pans well enough will stick your beautiful cakes, so be generous with butter or spray even if it feels like overkill.
  • Using room temperature eggs and milk makes a real difference in how smoothly everything incorporates—cold ingredients create lumps and an uneven crumb.
  • Don't let those cakes cool too long in the pan or they'll stick; 10 minutes is the sweet spot between firm enough to unmold and cool enough not to break.
03 -
  • If you don't have mini bundt pans, a standard muffin tin works beautifully—just reduce baking time to 18–20 minutes and you'll have elegant little cakes instead.
  • Frozen blueberries work just as well as fresh if you don't thaw them first; they actually help keep the batter cool and distribute more evenly.
  • Make extra glaze if you like things generously frosted, as these cakes can handle an indulgent drizzle without becoming too sweet.
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