Mini Blueberry Bundt Cakes
Elevate your dessert game with these Mini Blueberry Bundt Cakes—delicate, individually sized treats bursting with juicy blueberries and layered with a luscious lemon glaze. Perfectly soft and moist, these cakes combine the classic flavors of vanilla and citrus for a crowd-pleasing dessert that’s as elegant as it is easy to make. Crafted with simple pantry staples, fresh blueberries take center stage, creating pops of fruity flavor in every bite. Baked to golden perfection in a 12-cavity mini bundt pan and drizzled with a tangy-sweet glaze, these charming little cakes are ideal for brunches, tea parties, or as a show-stopping treat for any special occasion. Ready in under an hour, this blueberry dessert recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 1.5 cups Fresh blueberries
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity mini bundt cake pan with butter or nonstick spray and dust with flour. Tap out the excess flour.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the fresh blueberries with a spatula, being careful not to crush them.
Spoon the batter evenly into the prepared mini bundt pan cavities, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
Remove the pan from the oven and allow the cakes to cool in the pan for 10 minutes. Then carefully invert the pan onto a wire rack to release the cakes and let them cool completely.
While the cakes are cooling, prepare the glaze by whisking together powdered sugar, lemon juice, and milk in a small bowl until smooth.
Once the cakes are completely cool, drizzle the glaze over the top of each mini bundt cake. Let the glaze set for a few minutes before serving.
Serve and enjoy your Mini Blueberry Bundt Cakes with a cup of tea or coffee!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 29.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
